不同品种番茄采后品质和挥发性物质差异分析  

Analysis of Postharvest Quality and Volatile Substances of Different Tomato Varieties

作　　者：赵竞伊 张鹏[2] 曹森 吴迪[4,5] 李东华 段玉权 李江阔[2] ZHAO Jingyi;ZHANG Peng;CAO Sen;WU Di;LI Donghua;DUAN Yuquan;LI Jiangkuo(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,National Engineering and Technology Research Center of Agricultural Products Preservation(Tianjin),Key Laboratory of Agricultural Products Storage and Preservation,Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products,Tianjin 300384,China;School of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005,China;College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhongyuan Research Institute,Zhejiang University,Zhengzhou 450000,China;School of Pharmaceutical and Biological Engineering,Shenyang University of Chemical Technology,Shenyang 110142,China;Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100089,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]天津市农业科学院农产品保鲜与加工技术研究所,国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]贵阳学院食品与制药工程学院,贵州贵阳550005 [4]浙江大学农业与生物技术学院,浙江杭州310058 [5]浙江大学中原研究院,河南郑州450000 [6]沈阳化工大学制药与生物工程学院,辽宁沈阳110142 [7]中国农业科学院,农产品加工研究所,北京100089

出　　处：《食品工业科技》2024年第15期274-282,共9页Science and Technology of Food Industry

基　　金：甘肃省科技计划重大项目(21ZD4NA016);贵州省科技计划项目(黔科中引地[2022]4050);辽宁省教育厅科学研究面上项目(LJKZ0444)。

摘　　要：为明确不同品种番茄采后品质及挥发性物质差异,本文通过气相离子迁移色谱技术(Gas chromatographyion mobility spectroscopy,GC-IMS)分别测定不同品种番茄(‘567’‘普罗旺斯’‘优柿3号’‘勇士808’‘美琪’)挥发性物质成分,并对品质指标进行探讨。‘567’番茄果实呈现高圆形。‘普罗旺斯’番茄为近圆形,可滴定酸含量最高。‘优柿3号’番茄果实为高圆形,可溶性固形物含量最高,果实硬度最大。‘勇士808’番茄为近圆形果实。‘美琪’番茄果实为近圆形,果皮颜色最有光泽,颜色最红,维生素C含量最高。5个品种番茄果实中共检测到57种挥发性物质,其中定性出51种挥发性物质,包括醛类18种、酯类11种、酮类8种、醇类8种、呋喃类2种、萜烯类3种、其他1种。不同品种番茄主要挥发性物质存在差异。5个品种番茄都具有的挥发性物质是丁酸乙酯(苹果味)、反式-2-己烯醛(青香蕉)。正己醇(果味)、丙酸(酸味)、乙酸己脂(果香)是‘美琪’番茄的主要气味物质。罗勒烯(热带柑橘味)、乙酰丙酸乙酯(果味)、异丁酸乙酯(甜味)是‘567’番茄的主要气味物质。2-甲基丁基乙酸酯(甜香蕉味)是‘普罗旺斯’番茄的主要气味物质。此外,(Z)-4-庚烯醛(奶油味)是‘勇士808’番茄的主要气味物质。最后,1-辛烯-3-酮(蘑菇味)是‘优柿3号’番茄的主要气味物质。因此,本实验明确了不同品种番茄果实采后品质的差异,气相离子迁移色谱技术可以有效评价其挥发性物质差异。In order to clarify the differences of postharest quality and volatile substances of different tomato varieties,the volatile substances of different tomato varieties(‘567’‘Provence’‘Youshi No.3’‘Warrior 808’‘Meiqi’)were determined by gas chromatography-ion mobility spectroscopy(GC-IMS),and the quality indexes were discussed.‘567’tomato fruit was round-shaped.The‘Provence’tomato was near-round and had the highest titrable acid content.‘Youshi No.3’tomato fruit was round-shaped,whose soluble solid content and fruit firmness was the highest.‘Warrior 808’tomato was a near-round fruit.‘Meiqi’tomato fruit was near-round,whose the skin color was the most shiny,which contained the most red color and the highest vitamin C content.A total of 57 volatile substances were detected in 5 varieties of tomato fruits,of which 51 volatile substances were identified,including 18 aldehydes,11 esters,8 ketones,8 alcohols,2 furans,3 terpenes and 1 others.There were differences in the main volatiles of different varieties of tomatoes.The volatiles present in all five varieties of tomatoes were ethyl butyrate(apple flavour),trans-2-hexenal(green banana).Hexanol(fruity flavour),propionic acid(sour flavour),and hexyl acetate(fruity flavour)were the main odour substances of‘Meiqi’tomato.Basilene(tropical citrus flavour),ethyl acetyl propionate(fruity flavour),ethyl isobutyrate(sweet flavour)were the main odour substances of‘567’tomato.And 2-methylbutyl acetate(sweet banana flavour)was the main odour substance of‘Provence’tomato.Moreover,(Z)-4-heptenal(creamy flavour)was the main odour substance of‘Warrior 808’tomato.Lastly,1-octen-3-one(mushroom flavour)was the main odour substance of‘Youshi No.3’tomato.In light of this,the differences of postharvest quality of different varieties of tomato fruits were identified in this experiment,and gas chromatography-ion mobility spectroscopy can effectively evaluate the differences of volatile substances.

关 键 词：番茄 品种 品质 挥发性物质 气相离子迁移色谱(GC-IMS) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]