百香果贮藏过程中香气合成前体物质变化及其与香气成分的关系  

Changes of aroma synthetic precursors and their relationship with aroma components during storage of passion fruit(Passiflora caerulea L.)

作　　者：辛明 冯锦清 李昌宝 孙宇 李天宇 易萍 唐雅园 李杰民 潘达省 何雪梅 李丽 李静[5] XIN Ming;FENG Jinqing;LI Changbao;SUN Yu;LI Tianyu;YI Ping;TANG Yayuan;LI Jiemin;PAN Dasheng;HE Xuemei;LI Li;LI Jing(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China;Guangxi Agricultural Products Storage and Preservation and Processing Scientific and Technological Achievements Transformation Pilot Research Base,Nanning 530007,China;Nanning Yongning District Baiji Town Agriculture,Forestry and Water Conservancy Comprehensive Service Center,Nanning 530000,China;College of Chemistry and Bioengineering,Guilin University of Technology,Guilin 541006,China)

机构地区：[1]广西壮族自治区农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]广西农产品贮藏保鲜与加工科技成果转化中试研究基地,广西南宁530007 [4]南宁市邕宁区百济镇农林水利综合服务中心,广西南宁530000 [5]桂林理工大学化学与生物工程学院,广西桂林541006

出　　处：《食品与发酵工业》2024年第14期187-195,共9页Food and Fermentation Industries

基　　金：广西自然资金(2020GXNSFBA297012);广西科技基地和人才专项(桂科AD23023014);广西重点研发计划(桂科AB18294027);广西农业科学院基本科研业务费项目(桂农科2021YT116,桂农科2020YM41,桂农科2021YT111);“科技先锋队‘强农富民’‘六个一’专项行动”(桂农科盟202315)。

摘　　要：为阐明采后百香果香气合成前体物质变化及其与香气成分的关系,该文研究了常温(25℃)、低温(6℃)贮藏期间百香果亚油酸、亚麻酸、油酸、氨基酸、葡萄糖、果糖、蔗糖及香气成分的变化规律。结果表明,低温贮藏条件下,亚麻酸、亚油酸、油酸、葡萄糖、果糖含量低于常温组,峰值较常温组分别延迟4、2、6、4 d;赖氨酸、组氨酸、脯氨酸、甲硫氨酸、异亮氨酸、酪氨酸、苯丙氨酸、缬氨酸含量的峰值较常温组分别延迟2、6、8、2、6、8、8、2 d,说明低温条件对亚麻酸、亚油酸、油酸、葡萄糖、果糖、赖氨酸、组氨酸、脯氨酸、甲硫氨酸、异亮氨酸、酪氨酸、苯丙氨酸、缬氨酸具有一定的抑制作用。蔗糖含量在常温贮藏期间呈快速下降趋势(0~14 d降幅为73.21%),而低温贮藏较好维持了蔗糖含量(0~20 d降幅为8.70%)。百香果香气物质以酯类为主,低温贮藏可以维持较高的酯类物质相对含量,低温条件第20天出现峰值(69.27%)、整个贮藏期内保持在54.62%~69.27%。另外,经百香果香气合成前体物质与其香气成分的相关性分析显示,亚油酸、油酸、蔗糖、谷氨酸、异亮氨酸、亮氨酸、酪氨酸、缬氨酸、色氨酸对香气成分有显著的正相关,且主要与酯类、醇类香气物质关系较强。该研究为百香果采后香气品质保持及代谢机制研究提供了参考依据。To clarify the changes of aroma synthetic precursors of the postharvest passion fruit and its relationship with aroma components,the variation law of aroma precursors and aroma components,including linoleic acid,linolenic acid,oleic acid,amino acid,glucose,fructose,and sucrose in passion fruit during storage at room temperature(25℃)and low temperature(6℃)were studied.Results showed that the contents of linolenic acid,linoleic acid,oleic acid,glucose,and fructose at low temperature were lower than those in the normal temperature group,and the peak values were delayed by 4,2,6,and 4 d respectively compared with the normal temperature group.The peaks of lysine,histidine,proline,methionine,isoleucine,tysine,phenylalanine,and valine were delayed by 2,6,8,2,6,8,8,and 2 days drespectively,compared with the normal temperature group.It showed that the low-temperature conditions had a certain inhibitory effect on linenic acid,linoleic acid,oleic acid,glucose,fructose,lysine,histidine,proline,methionine,isoleucine,tysine,phenylalanine,and valine.The sucrose content decreased rapidly during storage at room temperature(73.21%decrease from 0 to the 14th day),while the sucrose content was maintained well during low-temperature storage(8.70%decrease from 0 to the 20th day).The aroma substances of passion fruit were mainly esters,and the relative content of esters was maintained at low temperature.The peak value(69.27%)occurred at 20 d of low temperature,and it remained at 54.62%-69.27%during the whole storage period.In addition,the correlation analysis between the aroma synthesis precursors and aroma components of passion fruit showed that linoleic acid,oleic acid,sucrose,glutamate,isoleucine,leucine,tyrosine,valine,and tryptophan had a significant positive correlation with aroma components,and especially with esters,alcohols.This study provides a reference for the postharvest aroma quality maintenance and metabolic mechanism research of passion fruit.

关 键 词：百香果 香气 前体物质 相关性 贮藏 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]