基于气相离子迁移色谱分析不同贮藏时期蓝莓的挥发性化合物变化  

Analysis of Changes in Volatile Components of Blueberries under Different Storage Periods Based on GC‐IMS

作　　者：田芸 孙海燕[1,2,3,4,5] 朱旋 郝丹青 秦公伟 党娅[1] TIAN Yun;SUN Haiyan;ZHU Xuan;HAO Danqing;QIN Gongwei;DANG Ya(School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China;Shaanxi Key Laboratory of Bio‐Resources,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China;Preservation Workstation,National Engineering Research Center for Preservation of Agricultural Products in Qinba Area,Hanzhong 723000,Shaanxi,China;Collaborative Innovation Center for Comprehensive Development of Bio‐Resources in Qinba Mountain Area of Southern Shaanxi,Hanzhong 723000,Shaanxi,China;State Key Laboratory of Qinba Biological Resources and Ecological Environment)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723000 [2]陕西理工大学陕西省资源生物重点实验室,陕西汉中723000 [3]国家农产品保鲜工程技术研究中心秦巴地区保鲜工作站,陕西汉中723000 [4]陕南秦巴山区生物资源综合开发协同创新中心,陕西汉中723000 [5]陕西理工大学秦巴生物资源与生态环境省部共建国家重点实验室(培育),陕西汉中723000

出　　处：《食品研究与开发》2024年第24期168-175,共8页Food Research and Development

基　　金：陕西省自然科学基础研究计划项目(2022JM⁃137);陕西理工大学人才启动项目(SLGRCQD2029)。

摘　　要：以蓝莓为研究对象,通过气相离子迁移色谱(gas chromatography‐ion mobility spectrometry,GC‐IMS)技术采集蓝莓贮藏过程中挥发性化合物(volatile compounds,VOCs)的变化,探究不同贮藏时期蓝莓的关键气味化合物。该研究采用壳聚糖涂膜+紫外灯照射处理蓝莓并分别在蓝莓新鲜、萎蔫、腐败时测定其VOCs,分析其指纹谱图,对蓝莓VOCs进行主成分分析(principal components analysis,PCA)及正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS‐DA)。结果表明,蓝莓中的挥发性化合物主要有酯类、醇类、醛类、酸类、酮类及萜烯类化合物;(E)‐2‐己烯‐1‐醇、丁醛等物质在新鲜蓝莓中含量较高,丁酸、异戊酸主要存在于蓝莓萎蔫阶段,腐败时乙酸乙酯、3‐戊酮等物质浓度上升,反映了蓝莓贮藏期间VOCs的变化情况。使用GC‐IMS检测得到的数据进行主成分分析和正交偏最小二乘法判别分析,由此可知,不同时期蓝莓的挥发性气味具有明显区别。The changes of volatile compounds(VOCs)during blueberry storage were collected by gas chromatography‐ion mobility spectrometry(GC‐IMS)to explore the key odor compounds of blueberries in dif‐ferent storage periods.In this study,blueberries were treated with chitosan coating+ultraviolet light irradia‐tion,and their VOCs were measured when they were fresh,wilted,and decayed.Their fingerprints were ana‐lyzed,and their VOCs were investigated by principal components analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS‐DA).The results showed that the VOCs in blueberries were mainly es‐ters,alcohols,aldehydes,acids,ketones,and terpenoids;(E)‐2‐hexen‐1‐ol and butyraldehyde were higher in fresh blueberries,and butyric acid and isovaleric acid were mainly present in the wilting stage of blueberries.The concentrations of ethyl acetate and 3‐pentanone increased during decay,which reflected the changes of VOCs during blueberry storage.The data obtained by using GC‐IMS were subjected to PCA and OPLS‐DA,which showed that the volatile odors of blueberries in different periods were significantly different.

关 键 词：蓝莓 气相离子迁移色谱(GC‐IMS) 化学计量法 贮藏 挥发性化合物 

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