两种樱桃番茄冷藏后风味品质分析  

Analysis of Flavor Quality of Two Cherry Tomatoes After Refrigeration

作　　者：田甜 封碧红 宁明岸 史君彦[1] 高丽朴[1] 左进华[1] 王清[1] TIAN Tian;FENG Bihong;NING Ming'an;SHI Junyan;GAO Lipu;ZUO Jinhua;WANG Qing(Institute of Agricultural Products Processing and Food Nutrition,Beijing Academy of Agricultural and Forestry Sciences,Key Laboratory of Vegetable Post-production Processing,Ministry of Agriculture and Rural Affairs,Beijing Key Laboratory of Fruit,Vegetable and Agricultural Products Preservation and Processing,Beijing 100097,China;College of Agriculture,Guangxi University,Nanning 530004,China;Guangxi Ecological Engineering Vocational and Technical College,Liuzhou 545000,China)

机构地区：[1]北京市农林科学院农产品加工与食品营养研究所,农业农村部蔬菜产后处理重点实验室,果蔬农产品保鲜与加工北京市重点实验室,北京100097 [2]广西大学农学院,广西南宁530004 [3]广西生态工程职业技术学院,广西柳州545000

出　　处：《食品工业科技》2023年第22期294-302,共9页Science and Technology of Food Industry

基　　金：北京市农林科学院创新能力建设专项(20210402);国家现代农业产业技术体系资助(CARS-23);北京市农林科学院协同创新中心建设(KJCX201915);国家自然科学基金(31960618)。

摘　　要：为探究‘千禧’和‘吉甜一号’樱桃番茄冷藏中挥发性风味物质种类及相对含量差异,采用电子鼻和顶空固相微萃取–气质联用法分析4℃冷藏16 d后樱桃番茄(‘千禧’和‘吉甜一号’)风味品质的变化。结果表明:电子鼻分析结果显示两种樱桃番茄冷藏前后发生明显变化的挥发性物质是无机硫化物、氮氧化合物和芳香物质,采用HSSPME-GC-MS技术共检测出93种挥发性物质,包括27种醛类物质、23种醇类物质、4种酯类物质、11种酮类物质、3种呋喃类物质、9种烷烃类物质、12种烯烃类物质和4种其他物质。与0 d相比,‘千禧’和‘吉甜一号’冷藏后总挥发性物质相对含量分别降低了7.08%和3.68%。两种樱桃番茄的主要挥发性物质己醛和反-2-己烯醛相对含量在冷藏后下降,反式-2-戊烯醛、庚醛、1-戊醇、6-甲基-5-庚烯-2-酮和1-戊烯-3-酮等经冷藏后相对含量均增加。与‘千禧’相比,‘吉甜一号’经冷藏后可以保留较高的醛类、酯类和酮类等樱桃番茄主要挥发性物质含量,故‘吉甜一号’更利于采后储运和低温冷藏,可为高品质樱桃番茄采后储运技术提供理论依据。To investigate the differences in the types and relative contents of refrigerated volatile flavor substances between'Chitose'and'Ji Tian No.1'cherry tomatoes,the effect of cold storage at 4℃for 16 d on the flavor quality of cherry tomatoes('Chitose'and'Ji Tian No.1')was analyzed by using electronic nose and headspace solid-phase microextraction-gas chromatography.The results showed that electronic nose analysis results displayed,the volatile substances that undergo significant changes before and after refrigeration in two cherry tomatoes were inorganic sulfides,nitrogen oxides,and aromatic substances,a total of 93 volatile substances were detected by HS-SPME-GC-MS technique,including 27 aldehydes,23 alcohols,4 esters,11 ketones,3 furans,9 alkanes,12 olefins and 4 other substances.Compared to 0 d,the relative content of total volatile substances in'Chitose'and'Ji Tian No.1'after cold storage decreased by 7.08%and 3.68%respectively.The relative content of the main volatile compounds hexanal and trans-2-hexenal in two cherry tomatoes decreased after refrigeration,the relative content of trans 2-pentenal,heptanal,1-pentanol,6-methyl-5-hepten-2-one,and 1-penten-3-one increased after refrigeration.Compared with'Chitose','Ji Tian No.1'could retain higher contents of main volatile substances of cherry tomato such as aldehydes,esters and ketones after cold storage.Therefore,'Ji Tian No.1'was more suitable for post-harvest storage and transportation and low-temperature refrigeration,which would provide a theoretical basis for high-quality cherry tomato post-harvest storage and transportation technology.

关 键 词：樱桃番茄 电子鼻 顶空固相微萃取–气质联用法 风味品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]