目的 探究炎陵黄桃在低温（4 ℃）贮藏过程中香气物质的动态变化规律,为其贮藏保鲜期的科学确定与品质保持技术提供理论依据。方法 以地理标志保护产品炎陵黄桃为试材,于4 ℃条件下贮藏,并定期（贮藏第0、3、7、14、21天）取样。采用顶空固相微萃取（SPME）技术富集果实挥发性有机物（VOCs）,通过气相色谱-质谱联用（GC-MS）技术对VOCs进行定性与定量分析,系统测定其种类与含量的变化,并筛选关键特征香气成分。结果 在4 ℃贮藏期间,共鉴定出86种VOCs,包括酯类（27种）、醇类（19种）、醛类（14种）、酮类（7种）、烯类（5种）、酸类（3种）、烷烃类（4种）和其他类（7种）。其中,酯类种类最多,醛类总量最高。筛选出15种对整体香气贡献较大的特征成分,包括大马士酮、1-辛烯-3-醇、苯甲酸甲酯、芳樟醇和γ-癸内酯等。VOCs总种类和总含量在贮藏第7天达到峰值（总种类达65种,总含量达2 055.54 μg/kg）,之后均显著下降。醛类和酯类含量变化是影响总体趋势的主要因素。结论 低温贮藏可短期维持炎陵黄桃的香气物质合成与积累,但贮藏超过7 d后,其特征香气物质总量与多样性均显著降低。因此,为保持其最佳风味品质,建议炎陵黄桃的4 ℃贮藏期不宜超过7 d。本研究明确了其低温贮藏期间香气物质的衰变节点,可为制定精准的贮藏物流方案提供数据支持。
Abstract
The work aims to investigate the dynamic changes of aroma substances in Yanling yellow peach during low-temperature (4 °C) storage, in order to provide a theoretical basis for scientifically determining its storage shelf life and developing quality preservation technologies. With the geographically indicated product Yanling yellow peach as the test material, the fruit was stored at 4 °C and sampled periodically (on days 0, 3, 7, 14, and 21 of storage). Headspace solid-phase microextraction (SPME) was employed to enrich the volatile organic compounds (VOCs) from the fruit. Gas chromatography-mass spectrometry (GC-MS) was used for the qualitative and quantitative analysis of VOCs, systematically determining the changes in their types and contents, and screening for key characteristic aroma components. During the 4 °C storage period, a total of 86 VOCs were identified, including esters (27), alcohols (19), aldehydes (14), ketones (7), alkenes (5), acids (3), alkanes (4), and others (7). Among these, esters were the most diverse group, while aldehydes showed the highest total content. Fifteen key components contributing significantly to the overall aroma were screened, including damascenone, 1-octen-3-ol, methyl benzoate, linalool, and γ-decalactone. Both the total number and total content of VOCs peaked on the 7th day of storage (with 65 total types and 2 055.54 μg/kg total content), followed by a significant decline. Changes in aldehydes and esters were the main factors affecting the overall trend. Low-temperature storage can temporarily maintain the synthesis and accumulation of aroma compounds in Yanling yellow peaches. However, after more than 7 days of storage, both the total amount and diversity of its characteristic aroma substances decrease significantly. Therefore, to preserve its optimal flavor quality, it is recommended that the storage period of Yanling yellow peaches at 4 °C should not exceed 7 days. This work clarifies the critical point of aroma deterioration during low-temperature storage, providing data support for formulating precise storage and logistics strategies.
关键词
炎陵黄桃 /
冷藏 /
挥发性有机物 /
动态变化
Key words
Yanling yellow peaches /
cold storage /
volatile organic compounds /
dynamic changes
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1] 曾昭旭. 炎陵黄桃[J]. 湖南农业, 2022(6):27.
ZENG Z X.Yellow Peaches in Yanling[J]. Hunan Agricuture, 2022(6):27.
[2] 李白. 湖南炎陵县黄桃产业助力乡村振兴实践路径[J]. 农业工程技术, 2022, 42(29):10-11.
LI B.Practice Path of Yellow Peach Industry Helping Rural Revitalization in Yanling County, Hunan Province[J]. Agricultural Engineering Technology, 2022, 42(29):10-11.
[3] 黄苏婷, 杭方学, 陆海勤, 等. 水果挥发性香气成分研究进展[J]. 轻工科技, 2019, 35(2):1-4.
HUANG S T, HANG F X, LU H Q, et al.Research Progress on Volatile Aroma Components of Fruits[J]. Light Industry Science and Technology, 2019, 35(2):1-4.
[4] LIU K W, ZHANG C.Volatile Organic Compounds Gas Sensor Based on Quartz Crystal Microbalance for Fruit Freshness Detection:A Review[J]. Food Chemistry, 2021, 334:127615.
[5] 李桂芝, 黄东慧, 王力荣, 等. 36份桃品种资源果实挥发性成分遗传多样性分析[J]. 植物遗传资源学报, 2023, 24(5):1344-1354.
LI G Z, HUANG D H, WANG L R, et al.Genetic Diversity of Fruit Volatile Compounds in 36 Peach Varieties[J]. Journal of Plant Genetic Resources, 2023, 24(5):1344-1354.
[6] WANG Y J, YANG C X, LI S H, et al.Volatile Characteristics of 50 Peaches and Nectarines Evaluated by HP-SPME with GC-MS[J]. Food Chemistry, 2009, 116(1):356-364.
[7] 席万鹏, 郁松林, 周志钦. 桃果实香气物质生物合成研究进展[J]. 园艺学报, 2013, 40(9):1679-1690.
XI W P, YU S L, ZHOU Z Q.Advances in Aroma Compounds Biosynthesis of Peach Fruit[J]. Acta Horticulturae Sinica, 2013, 40(9):1679-1690.
[8] 范霞, 崔心平. 基于HS-SPME-GC-MS和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分[J]. 食品科学, 2021, 42(20):222-229.
FAN X, CUI X P.Analysis of Aroma Compounds of Different Peach Flesh Types during Postharvest Storage by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry and Electronic Nose[J]. Food Science, 2021, 42(20):222-229.
[9] 王鑫. 不同梨品种果实香气物质组成及特性研究[D]. 南京:南京农业大学, 2020.
WANG X.Analysis of Aromatic Components and Its Characteristics of Different Pear Cultivars[D]. Nanjing:Nanjing Agricultural University, 2020.
[10] QI H T, DING S H, PAN Z P, et al.Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS[J]. Molecules, 2020, 25(24):6027.
[11] 李晨辉, 朱元娣, 仇占南, 等. 不同贮藏方式对‘京白梨'果实香气成分的影响[J]. 果树学报, 2016, 33(S1):157-165.
LI C H, ZHU Y D, QIU Z N, et al.Effects of Different Storage Methods on Aromatic Components in ‘Jingbaili' Fruit[J]. Journal of Fruit Science, 2016, 33(S1):157-165.
[12] 李维妮, 郭春锋, 张宇翔, 等. 气相色谱-质谱法分析乳酸菌发酵苹果汁香气成分[J]. 食品科学, 2017, 38(4):146-154.
LI W N, GUO C F, ZHANG Y X, et al.GC-MS Analysis of Aroma Components of Apple Juice Fermented with Lactic Acid Bacteria[J]. Food Science, 2017, 38(4):146-154.
[13] 张迪. 热风干制凡纳滨对虾关键香气成分及其形成特征的研究[D]. 湛江:广东海洋大学, 2020.
ZHANG D.Studies on the Key Aroma Compounds and Formation Characteristics in Hot-Air-Dried Shrimp(Penaeus Vannamei)[D]. Zhanjiang:Guangdong Ocean University, 2020.
[14] 董静, 钟传飞, 王桂霞, 等. 日中性草莓不同季节果实挥发性成分差异[J]. 中国农业科学, 2019, 52(13):2309-2327.
DONG J, ZHONG C F, WANG G X, et al.Comparative Study on Fruit Volatiles of Different Day-Neutral Strawberry Cultivars in Autumn and Winter[J]. Scientia Agricultura Sinica, 2019, 52(13):2309-2327.
[15] 袁婕俐, 金晓玲, 张峥, 等. 紫花含笑不同开花时期花被片的挥发性成分分析[J]. 园艺学报, 2023, 50(5):1095-1109.
YUAN J L, JIN X L, ZHANG Z, et al.Volatility Components of Michelia Crassipes Tepals at Different Flowering Stages[J]. Acta Horticulturae Sinica, 2023, 50(5):1095-1109.
[16] stages[J]. Acta Horticulturae Sinica, 2023, 50(05):1095-1109. (in Chinese)
[17] 郑芳玲, 甘诗雅, 赵蕾, 等. 基于GC-MS/GC-O的不同地区红茶特征香气及分子感官分析[J]. 食品科学, 2023, 44(24):262-268.
ZHENG F L, GAN S Y, ZHAO L, et al.Characteristic Aroma and Molecular Sensory Analysis of Black Teas from Different Regions by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry[J]. Food Science, 2023, 44(24):262-268.
[18] 席万鹏, 郁松林, 周志钦. 桃果实香气物质生物合成研究进展[J]. 园艺学报, 2013, 40(9):1679-1690.
XI W P, YU S L, ZHOU Z Q.Advances in Aroma Compounds Biosynthesis of Peach Fruit[J]. Acta Horticulturae Sinica, 2013, 40(9):1679-1690.
[19] 郑宗昊, 张向争, 徐荣, 等. 不同栽培品种(系)橄榄香气成分特征及差异研究[J]. 果树学报, 2023, 40(8):1640-1650.
ZHENG Z H, ZHANG X Z, XU R, et al.Study on the Characteristics and Differences in Aroma Components among Different Cultivars of Canarium Album[J]. Journal of Fruit Science, 2023, 40(8):1640-1650.
[20] 王阳, 佟伟, 王文辉, 等. 辽宁鞍山不同产区南果梨果实香气成分分析[J]. 中国果树, 2023(10):19-28.
WANG Y, TONG W, WANG W H, et al.Analysis of Fruit Aromatic Components of Different ‘Nanguo' Pear Regions in Anshan, Liaoning Province[J]. China Fruits, 2023(10):19-28.
[21] 王贵章, 王贵禧, 梁丽松, 等. 桃果实芳香挥发物及其生物合成研究进展[J]. 食品科学, 2014, 35(17):278-284.
WANG G Z, WANG G X, LIANG L S, et al.Recent Progress in Research on the Composition and Synthesis of Aroma Volatiles in Peach Fruits[J]. Food Science, 2014, 35(17):278-284.
[22] 李明, 王利平, 张阳, 等. 水蜜桃品种间果香成分的固相微萃取—气质联用分析[J]. 园艺学报, 2006, 33(5):1071-1074.
LI M, WANG L P, ZHANG Y, et al.Solid Phase Microextraction-GC-MS Analysis of Fruit Aroma Components of Peach Cultivars[J]. Acta Horticulturae Sinica, 2006, 33(5):1071-1074.
[23] 郝艳, 李晓颍, 叶茂, 等. ‘21世纪'桃与‘久脆'桃及其杂交后代果实挥发性成分特征分析[J]. 中国农业科学, 2022, 55(22):4487-4499.
HAO Y, LI X Y, YE M, et al.Characteristics of Volatile Components in Peach Fruits of 21shiji and Jiucui and Their Hybrid Progenies[J]. Scientia Agricultura Sinica, 2022, 55(22):4487-4499.
[24] 王贵章, 李杨昕, 王贵禧, 等. 外源乙烯对冷藏桃果实香气物质合成的调控[J]. 林业科学, 2014, 50(3):55-62.
WANG G Z, LI Y X, WANG G X, et al.Aroma Volatiles Biosynthesis and Relative Enzyme Activities Regulated by Exogenous Ethylene in Peach Fruits Stored at Low Temperature[J]. Scientia Silvae Sinicae, 2014, 50(3):55-62.
[25] 章辰飞, 鲁昌鑫, 汪庆昊, 等. 两种杜鹃不同花期的挥发性成分分析[J]. 分子植物育种, 2020, 18(11):3724-3735.
ZHANG C F, LU C X, WANG Q H, et al.Analysis of Volatile Compounds in Different Flowering Stages of Two Kinds of Rhododendron[J]. Molecular Plant Breeding, 2020, 18(11):3724-3735.
[26] 刘胜辉, 魏长宾, 李伟才, 等. 3个杨桃品种的果实香气成分分析[J]. 果树学报, 2008, 25(1):119-121.
LIU S H, WEI C B, LI W C, et al.Analysis of the Aromatic Constituents in 3 Starfruit Cultivars[J]. Journal of Fruit Science, 2008, 25(1):119-121.
[27] 魏好程. 桃果实采后贮藏保鲜及其品质控制的研究[D]. 海口:华南热带农业大学, 2005.
WEI H C.Study on the Post Harvest Storage & Fresh and Quality Control of Peach (cv.Okubao)[D]. Haikou:South China University of Tropical Agriculture, 2005.
[28] ZHANG X M, JIA H J.Changes in Aroma Volatile Compounds and Ethylene Production during “Hujingmilu” Peach (Prunus Persica L.) Fruit Development[J]. Journal of Plant Physiology and Molecular Biology, 2005, 31(1):41-46.
[29] DU X F, PLOTTO A, BALDWIN E, et al.Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC-Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis[J]. Journal of Agricultural and Food Chemistry, 2011, 59(23):12569-12577.
PDF(1695 KB)
渝公网安备 50010702501716号 渝ICP备15012534号-2
