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
赵竞伊 1张鹏 2曹森 3吴迪 4李东华 5段玉权 6李江阔2
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳 110866;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
- 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;浙江大学中原研究院,河南郑州 450000
- 5. 沈阳化工大学制药与生物工程学院,辽宁沈阳 110142
- 6. 中国农业科学院,农产品加工研究所,北京 100089
- 折叠
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 chromatography-ion 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.
Abstract
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)Key words
tomato/breed/quality/volatile substances/gas chromatography-ion mobility spectroscopy(GC-IMS)引用本文复制引用
基金项目
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)
出版年
2024
国家科技期刊平台
NSTL
万方数据