摘要
为对温州蜜柑的品质评价、精准采收和采后贮藏提供基础理论支持。用顶空固相微萃取-气相色谱-质谱联用(head space-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)的方法分析了龟井、日南和兴津三种典型的温州蜜柑果肉中的挥发性化合物的种类和含量,重点分析了龟井果肉在前熟期、成熟期和过熟期以及常温条件(温度:22.84±1.45℃,湿度:61.6%±3.38%)下的贮藏期挥发性化合物的变化规律。结果表明,三种不同蜜柑果肉中共检测到16种挥发性化合物,其中萜类化合物有13种。通过对龟井果肉挥发性物质含量在不同成熟期和贮藏期的分析发现,前熟期挥发性物质总体含量高于成熟期和过熟期,其中D-柠檬烯含量最高,达899.96μg/L。在贮藏过程中龟井果肉挥发性物质含量呈现先增后减的变化趋势。分析3个成熟期品种中各挥发性物质的含量发现,龟井中大部分化合物含量较高,日南中γ-萜品烯和香芹醇含量较高,分别为1.11μg/L和1.66μg/L;兴津中橙花醇含量较高,为1.95μg/L。温州蜜柑的香气主要表现为花香、果香与甜香,通过对挥发性物质气味活度值分析发现,D-柠檬烯、β-大马士酮、芳樟醇是对温州蜜柑香气贡献较大的物质。
This study provided theoretical support for the quality evaluation,harvesting and storage of Satsuma mandarin.This study characterized volatile compounds in three cultivars(Kamei,Nichinan,Okitsu)and tracked compositional changes in the composition of volatile compounds in Kamei Satsuma mandarin pulp during the pre-ripening,ripening and over-ripening stages,as well as during the storage period under ambient conditions(temperature:22.84±1.45℃,humidity:61.6%±3.38%),using the HS-SPME-GC-MS method.The results showed that a total of 16 volatile compounds were detected in the pulp of different Satsuma mandarins,of which 13 were terpenoids.Analysis of the volatile compound content of Kamei Satsuma mandarin pulp over different ripening and storage periods revealed that volatile content was higher during pre-ripening than during ripening and over-ripening stages with D-limonene being the most prominent at 899.96μg/L.The volatile compound content in the pulp of Kamei Satsuma mandarin first increased and then decreased during storage.Analysis of the content of each volatile substance in the three mature varieties revealed that most of the compounds were higher in Kamei,γ-terpinene and carvacrol content was higher in Nichinan,at 1.11μg/L and 1.66μg/L.And nerol was higher in Okitus,at 1.95μg/L.Analysis of the odor activity values of the volatile compounds indicated a floral,fruity,and sweet odor for Satsuma mandarin,with D-limonene,β-damascenone,and linalool contributing the maximum to the aroma.
作者
严文怡
谢雅婷
马樱柯
杨艳
余爱农
YAN Wenyi;XIE Yating;MA Yingke;YANG Yan;YU Ainong(School of Chemistry&Environmental Engineering,Hubei Minzu University,Enshi 445000,China)
出处
《食品工业科技》
北大核心
2025年第12期352-359,共8页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(32272456)
湖北民族大学研究生教育创新项目(MYK2023004,MYK2024048)。
