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采用顶空固相微萃取-气相色谱-质谱联用技术分析了新鲜番茄在高温加速失鲜(38℃±1℃)和低温保鲜(4℃±1)环境下挥发性成分的变化及其失鲜的特征性气味成分,同时分析了番茄的新鲜度指标。结果表明:番茄在高温环境中保藏至第6d时失鲜,乙酸乙酯、乙醇、反式-2-己烯醛、1-辛烯-3-醇、1-庚醇、乙酸等为高温环境下失鲜的特征性气味成分。番茄在低温保鲜条件下第14 d开始失鲜,乙醇、2-己烯醇、α-法尼烯、乙酸、1,1-二乙氧基辛烷、辛醇、辛酸等为其失鲜时的特征性气味成分。番茄失鲜后其可溶性固形物含量及果实硬度下降,p H值、失重率上升。乙醇为番茄失鲜的特征性气味成分,其阈值为234.48?g/L。研究为通过检测挥发性气味成分判断番茄新鲜度提供了理论依据,亦可据此研发基于挥发性成分判断番茄新鲜度的智能冰箱,但探头响应阈值的设定还需要进一步探索。
The changes of volatile components in fresh tomato under high temperature accelerated loss (38 ℃ ± 1 ℃) and low temperature preservation (4 ℃ ± 1) were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (GC-MS) Fresh characteristic odor components, and also analyzed the freshness index of tomato. The results showed that tomato was lost in storage at 6 days in high temperature environment. High temperature environment such as ethyl acetate, ethanol, trans-2-hexenal, 1-octen-3-ol, Under the loss of the characteristic odor components. Tomato was lost its freshness on the 14th day under the condition of low temperature preservation. When ethanol, 2-hexenol, α-farnesene, acetic acid, 1,1-diethoxyoctane, The characteristic odor component. After losing fresh tomato, the soluble solids content and fruit firmness decreased, p H value and weight loss rate increased. Ethanol is a characteristic odor component of tomato, with a threshold value of 234.48 μg / L. The research provides a theoretical basis for judging the freshness of tomato by detecting volatile odor components, and can also be used to develop a smart refrigerator that judges the freshness of tomato based on volatile components. However, the probe response threshold setting needs to be further explored.