不同货架期西番莲果实香气成分变化研究  

Study on the Changes of Aroma Components in Passiflora caerulea L.Fruits with Different Shelf Life

作　　者：罗义灿 王运儒[1,2,3] 陈永森 李今朝[1,2,3] 杜国冬 邓有展 LUO Yi-can;WANG Yun-ru;CHEN Yong-sen;LI Jin-zhao;DU Guo-dong;DENG You-zhan(Guangxi Zhuang Autonomous Region Subtropical Crops Research Institute,Nanning 530001,China;Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable,Ministry of Agricultureand Rural Affairs,Nanning 530001,China;Agricultural Product Quality and Safety Risk AssessmentLaboratory of Ministry of Agriculture and Rural Affairs(Nanning),Nanning 530001,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]农业农村部亚热带果品蔬菜质量安全控制重点实验室,广西南宁530001 [3]农业农村部农产品质量安全风险评估实验室(南宁),广西南宁530001

出　　处：《保鲜与加工》2022年第12期68-77,共10页Storage and Process

基　　金：广西农业科学院科技发展基金项目(2020YM133);广西农业科学院科技先锋队“强农富民”“六个一”专项行动(桂农科盟202216-1);农产品质量安全风险评估“热带水果中农药残留风险评估”(14205079)。

摘　　要：以西番莲为试材,采用顶空固相微萃取法结合气相色谱-质谱联用技术,分别对紫香一号、台农一号西番莲果实在4℃下恒温货架期1、14 d香气物质种类进行分析与鉴定,采用面积归一化法分析各香气物质相对含量,测定不同货架期西番莲果实香气物质成分变化,为西番莲贮藏保鲜提供科学依据。结果表明:不同货架期西番莲果实的香气物质种类、相对含量及香味存在差异,紫香一号西番莲货架1 d时,香气物质种类有25种,相对含量67.50%,乙酸乙酯是主要香气物质,呈现淡淡草香味,货架14 d时,香气物质种类有43种,相对含量92.14%,丁酸己酯、己酸己酯是主要香气物质,呈现苹果、蔬菜、草和肥皂的复杂香味;台农一号西番莲货架1 d时,香气物质种类有37种,相对含量89.32%,丁酸乙酯、丁酸己酯是主要香气物质,呈现菠萝、苹果、肥皂香味,货架14 d时,香气物质种类有43种,相对含量95.16%,己酸乙酯、丁酸乙酯是主要香气物质,呈现菠萝、香蕉味。西番莲果实在货架14 d时香气物质种类和相对含量及香味更为丰富。该研究可为西番莲果实的加工开发利用提供一定的参考。The headspace solid-phase microextraction method combined with gas chromatography-mass spectrometry(GC-MS)was used to analyze and identify the aroma substances in the fruits of Zixiang No.1 and Tainong No.1 at 4℃at Day 1 and Day 14 of shelf life,respectively.The area normalization method was used to analyze relative content of each aroma substance and determine the changes of aroma substances in the fruits of Passiflora caerulea L.at different date during shelf life,in order to provide scientific basis for the storage of Passiflora caerulea L.The results showed that there were differences in the types and relative contents of aroma substances and aroma flavors of Passiflora caerulea L.with different shelf life.25 kinds of aroma substances with the relative content value of 67.50%were found in Zixiang No.1 at Day 1,which suggested ethyl acetate was the main aroma substance as well as a light grass aroma.While on Day 14 of shelf life,43 types of aroma substances with a relative content value of 92.14%was detected in Zixiang No.1,whereas hexyl butyrate and hexyl caproate were the main aroma substances,presenting complex aromas of apple,vegetables,grass and soap.At Day 1 of the shelf life of Tainong No.1,37 types of aroma substances were detected with a relative content value of 89.32%,which revealed ethyl butyrate and hexyl butyrate were the main aroma substances,showing pineapple,apple and soap aroma.At Day14 of the shelf life of Tainong No.1,43 types of aroma substances were identified with a relative content value of 95.16%,which suggested ethyl caproate and ethyl butyrate were the main aroma substances with pineapple and soap fragrance.In general,Passiflora caerulea L.fruits were even enriched in aroma substance type,relative content,and aroma flavor of at Day 14 of shelf life,providing some references to the processing and exploitation of Passiflora caerulea L.fruits in the future.

关 键 词：西番莲果实 品种 货架期 香气物质 

分 类 号：S667.9[农业科学—果树学]