不同保鲜处理对葡萄果实采后风味物质的影响  

Effects of Different Preservation Treatments on Postharvest Flavor Substances of Grapes

作　　者：姜沛宏[1,2] 郭风军 陈东杰[1,2] 张玉华 孙崇德[1,2] JIANG Pei-hong;GUO Feng-jun;CHEN Dong-jie;ZHANG Yu-hua;SUN Chong-de(Shandong Institute of Commerce and Technology,Jinan 250103,China;National Engineering Research Center for Agricultural Products Logistics,Jinan 250103,China)

机构地区：[1]山东商业职业技术学院,山东济南250103 [2]国家农产品现代物流工程技术研究中心,山东济南250103

出　　处：《中国果菜》2021年第11期7-12,共6页China Fruit & Vegetable

基　　金：山东省高等学校科技计划(J17KB108);泰山学者特聘专家项目。

摘　　要：本文采用传统SO2熏蒸、1-MCP和纳他霉素复配涂膜三种保鲜方式处理鲜食葡萄‘藤稔’(Vitis×cv.‘Fujiminori’),采用气相离子迁移谱技术(GC-IMS)对不同冷藏期的挥发性风味物质进行测定和对比,明确不同保鲜技术对挥发性风味物质的影响规律。实验结果得出,基于GC-IMS共检测到42种挥发性风味物质,主要为酯类、醇类、萜烯类、醛类、酮类、酸类和吡嗪类。随着贮藏时间的延长,含量变化相对稳定的物质包括丙酮、乙酸丁酯、正己醇、丁酸丙酯、月桂烯、罗勒烯和乙醇等;含量明显降低的物质有甲基丁酯、丙酸乙酯、己酸甲酯等;正己醇、己酸丙酯和正戊酸随着贮藏期的延长逐渐增加;而(E)-2-己烯-1-醇(二聚体)、正戊醇、正己酸乙酯、反-2-辛烯醛和乙酸异丁酯则直至贮藏末期才出现。相比而言,经过1-MCP和纳他霉素复配涂膜的保鲜方式在储藏后期,可以更好地保留葡萄原有的风味物质,而经SO_(2)熏蒸后,在贮藏14 d和42 d都出现了3-己烯醇等衍生香味物质。采用GC-IMS技术结合主成分分析,葡萄样品可按货架期进行很好的分类。In this study,three traditional preservation methods including SO_(2) fumigation,1-MCP and natamycin combined coating were used to treat fresh‘Tengren’grapes(Vitis×cv.‘Fujiminori’).Through the determination and comparison of volatile flavor substances in different refrigeration periods,the effects of different preservation techniques on volatile flavor substances of‘Tengren’grapes were determined.The yesult showed trat forty-two volatile flavor compounds,including esters,alcohols,terpenes,aldehydes,ketones,acids and pyrazines,were detected by gas phase ion mobility spectrometry.With the prolonging of storage time,the contents of the substances,including acetone,butyl acetate,n-hexanol,propyl butyrate,laurene,basilene and ethanol,changed relatively stably.The content of the substance containing methyl butyl ester,ethyl propionate,methyl hexanoate,significantly reduced.The release of n-hexanol,propyl caproate and n-valeric acid increased gradually with the prolonging of storage period.(E)-2-hexene-1-ol(dimer),n-amyl alcohol,ethyl n-hexanoate,trans-2-octenal,and isobutyl acetate did not appear until the end of storage.In comparison,1-MCP treatment and natamycin combined with coating could better retain the original flavor substances in the later storage period,while after SO2 fumigation,3-hexenol and other derived flavor substances appeared in storage for 14 days and 42 days.Using GC-IMS technology combined with principal component analysis,the‘Tengren’grapes samples could be well classified according to the shelf life.

关 键 词：气相离子迁移谱 采后保鲜 挥发性风味物质 ‘藤稔’葡萄 纳他霉素 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]