‘香粉1号’香蕉成熟过程中挥发性成分组成及其变化分析  

Composition and change analysis of volatile components in‘Xiangfen No.1'banana at different ripening stages

作　　者：吴水金 张帅 林宝妹 吴妙鸿 李海明 WU Shui-Jin;ZHANG Shuai;LIN Bao-Mei;WU Miao-Hong;LI Hai-Ming(Institute of Subtropical Agriculture,Fujian Academy of Agricultural Sciences,Zhangzhou 363005,China)

机构地区：[1]福建省农业科学院亚热带农业研究所,漳州363005

出　　处：《食品安全质量检测学报》2023年第18期245-252,共8页Journal of Food Safety and Quality

基　　金：福建省公益类科研院所专项(2021R1030006、2022R1030006)。

摘　　要：目的揭示‘香粉1号’香蕉不同熟期的挥发性成分组成和变化。方法应用顶空-气相色谱-质谱法对‘香粉1号’香蕉果实的不同成熟时期的挥发性成分进行测定,利用主成分分析(principal component analysis,PCA)分析其不同熟度的特征性挥发性成分。结果随着‘香粉1号’香蕉果实成熟度的提高,其挥发性成分的种类呈递增的趋势,醛类物质显著减少,酯类物质显著增加。4级成熟果实主要的挥发性成分是反式-2己烯醛和己醛,相对含量占90.04%;6级成熟果实的醛类物质的含量显著降低,相对含量为56.48%,酯类挥发性成分提高至38.92%;8级成熟度果实醛类物质占35.20%,酯类挥发性物质达58.62%。挥发性成分PCA的两个主成分累积贡献率为99.5%,PCA结果也显示8级成熟度与4、6级成熟度挥发性成分差异较大。结论‘香粉1号’香蕉果实随着熟度的增加,醛类物质相对含量显著减少,酯类物质相对含量显著增加,本研究结果可为品质评价、贮藏保鲜及产品加工等提供理论依据。Objective To reveal the compositions and changes of volatile components of'Xiangfen No.1'banana at different ripening stages.Methods Headspace-gas chromatography-mass spectrometry was used to determine and analyze the volatile components of'Xiangfen No.1'banana at different ripening stages.Principal component analysis(PCA)was used to analyze the main characteristic volatile components in different ripening stages of‘Xiangfen No.I'.Results With the increase of maturity,the types of volatile components in'Xiangfen No.1'banana also showed an increasing trend,the aldehydes decreased significantly,and the esters increased significantly.The main volatile components of grade 4 mature banana were trans-2-hexenal and hexanal,accounting for 90.04%.The content of aldehydes in grade 6 mature banana decreased significantly,the relative content was 56.48%,and the volatile components of esters increased to 38.92%.Aldehydes accounted for 35.20%and esters accounted for 58.62%in banana of grade 8 maturity.The cumulative contribution of the 2 principal components of volatile component PCA was 99.5%,and the results of PCA also showed that the volatile components of grade 8 maturity were significantly different from those of grade 4 and 6 maturity.Conclusion With the increase of maturity,the relative content of the aldehydes in Xiangfen No.I'banana fruit declined significantly,and the relative content of esters increased significantly.The results of this study can provide theoretical basis for quality evaluation,storage and product processing.

关 键 词：香蕉 ‘香粉1号’ 挥发性成分 顶空-气相色谱-质谱法 主成分分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]