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当前位置: 首页 > 文章 > 1-MCP处理对冷藏‘红阳’猕猴桃果实香气成分的影响 食品科学 2012,33 (8) 323-329
Position: Home > Articles > Effect of 1-MCP Treatment on Aroma Composition of Hongyang Kiwifruits during Cold Storage FOOD SCIENCE 2012,33 (8) 323-329

1-MCP处理对冷藏‘红阳’猕猴桃果实香气成分的影响

作  者：
杨丹;曾凯芳
单  位：
西南大学食品科学学院;成都市猕猴桃工程技术研究中心;重庆市特色食品工程技术研究中心
关键词：
1-甲基环丙烯;红阳猕猴桃;香气成分;贮藏
摘  要：
探讨1-MCP处理对红阳猕猴桃果实冷藏期间香气成分的影响。以‘红阳’猕猴桃为试材,固相微萃取(SPME)技术为香气富集方法,气相色谱-质谱联用(GC-MS)分析其香气成分。试验共检测出92种香气成分,分属于醇类,醛类,酯类,酮类和烃类等,其中醇类、醛类、酯类和酮类物质数量总体上呈先上升后下降趋势,酮类和醇类香气成分含量先上升后下降,与种类变化趋势一致。1-MCP处理果实酮类香气成分相对含量明显低于对照,醇类物质在贮藏后期高于对照。醛类香气含量在总体上呈上升趋势,与酯类香气含量变化相反,烃类是先降低后升高。表明‘红阳’猕猴桃果实在冷藏过程中香气数量变化与香气含量变化并不是总是相对应的,不同贮藏期对照和处理猕猴桃果实中各类芳香物质的种类和相对含量存在很大差异,1-MCP处理在贮藏过程中抑制了猕猴桃果实酯类香气的产生,并在贮藏后期积累了大量的醇类和醛类香气含量,对果实的整体感官质量有一定的影响。
译  名：
Effect of 1-MCP Treatment on Aroma Composition of Hongyang Kiwifruits during Cold Storage
作  者：
YANG Dan1,2,ZENG Kai-fang1,3,(1.College of Food Science,Southwest University,Chongqing 400715,China; 2.Chengdu Kiwifruit Programme and Technology Research Center,Pujiang 611630,China; 3.Chongqing Special Food Programme and Technology Research Center,Chongqing 400716,China)
关键词：
1-MCP;Hongyang kiwifruit;aroma composition;storage
摘  要：
The effect of 1-MCP treatment on the aroma composition of kiwifruits(A.chinensis cv.Hongyang) during cold storage was investigated by solid phase microextraction(SPME) and gas chromatography-mass spectrometry(GC-MS).Totally 92 kind of aroma components were detected,including alcohols,aldehydes,esters,ketones and hydrocarbons.The varieties of alcohols,aldehydes,esters and ketones revealed an initial increase and a final decrease.The change trend of ketone and alcohols contents was similar with that of the varieties.The relative content of ketones in 1-MCP-treated kiwifruits was obviously lower than that in the control,and the relative content of alcohols was higher than that in the control during the later stage of storage.The relative content of aldehydes revealed an increase trend and hydrocarbons revealed a decrease trend during the storage.The changes in the varieties of aroma components in kiwifruits were not always consistent with those in their contents during the whole storage period.The varieties and relative contents of aromatic compounds in the control and 1-MCP-treated kiwifruits had significant differences during the storage period.1-MCP treatment could inhibit the production of esters in kiwifruits during the whole storage period and also result in the accumulation of alcohols and aldehydes in the later stage of storage,thus affecting the sensory quality of kiwifruits.

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