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投稿时间：2023-09-17
投稿时间：2023-09-17
中文摘要: 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。
中文关键词: 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
Abstract: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 different storage periods. In this study，blueberries were treated with chitosan coating + ultraviolet light irradiation，and their VOCs were measured when they were fresh，wilted，and decayed. Their fingerprints were analyzed，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 esters，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.
keywords: blueberries gas chromatography-ion mobility spectrometry（GC-IMS） stechiometry storage volatile compounds
文章编号：202424021 中图分类号： 文献标志码：
基金项目: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）
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