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以砀山酥梨为试材,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,分析了砀山酥梨在(4±1)℃条件下挥发性成分的变化,检测了砀山酥梨可溶性固形物、硬度、酸度等新鲜度指标,探讨了砀山酥梨新鲜度与其挥发性成分之间的关系。结果表明:新鲜砀山酥梨在(4±1)℃条件下的保鲜时间为42d,其特征性气味成分主要为正己醇、1-辛醇;不新鲜砀山酥梨的特征性气味成分为2-甲基丁基乙酸酯、硅酸四乙酯、异戊醇、正己醇、1-辛醇、香叶基丙酮,且砀山酥梨由新鲜变为不新鲜时的阈值分别为1.57、2.74、1.39、15.15、211.13、2.36μg/L。试验结果为通过气味判断砀山酥梨的新鲜度提供了理论参考。
The experiment was conducted with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) The freshness index of Dangshan Pear’s soluble solid, hardness and acidity were tested. The relationship between the freshness of Dangshansu pear and its volatile components was discussed. The results showed that the fresh-keeping time of fresh Dangshan Pear was 42d at (4 ± 1) ℃, and its characteristic odor components were mainly n-hexanol and 1-octanol. The characteristic odor components of fresh Dangshansu pear were 2- Methylbutyl acetate, tetraethyl silicate, isoamyl alcohol, n-hexanol, 1-octanol, geranyl acetone, and the threshold values of Dangshan Pear pear from fresh to not fresh were 1.57, 2.74, 1.39, 15.15, 211.13, and 2.36 μg / L. The test results provide a theoretical reference for judging the freshness of Dangshansu pear by the smell.