基于电子鼻与电子舌技术评价氯吡脲对甜瓜品质的影响
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摘要
为了评价施用氯吡脲对甜瓜风味品质的影响,本实验以薄皮甜瓜为研究对象,采用电子鼻和电子舌技术结合主成分分析(PCA)和判别式分析方法,并结合甜瓜的生理指标进行分析对甜瓜风味品质进行评价。结果发现使用氯吡脲后的甜瓜与人工授粉的甜瓜相比,甜瓜的纵径和单果重显著提高(p <0.05),而横径和甜瓜中的可溶性固形物没有显著性差异;通过对电子鼻检测发现高浓度氯吡脲(20 mg/L)的使用使成熟期甜瓜中部分挥发性成分减少,电子舌数据显示氯吡脲的使用增加了成熟期甜瓜中的呈酸物质。通过主成分分析,发现氯吡脲对其它风味也造成一定影响,处理组与对照组的品质组成存在显著差异(p <0.05),且与氯吡脲的施用浓度存在一定的相关性,本实验为评价氯吡脲对甜瓜等农产品品质影响提供了科学依据,也为制定氯吡脲的合理使用规范提供了重要的数据支撑。
In order to evaluated the effects of forchlorfenuronon on quality of melon,the electronic-nose and electronic-tongue techniques combined with principal component analysis and discriminant analysis were employed to assess the quality of oriental sweet melon.The physiological indexes of oriental sweet melon were also examined.Compared with the control group of melon,the horizontal diameter and single fruit weight of the melon were significantly increased( p < 0.05),but the vertical diameter and the soluble solids in melon had no significant difference in the melons treated by forchlorfenuron.According to the results of electronic-nose,the high concentrations of forchlorfenuron( 20 mg/L) reduced some of the volatile components in mature melons,the results of electronic-tongue data showed that acidity increased in mature melons treated by forchlorfenuron.Through principal component analysis,there were a significant difference between the control group melons and treated group melons by forchlorfenuron( p < 0.05). And the response of electronic nose was correlated with the concentration of forchlorfenuron.It was suggested that forchlorfenuron could make significant difference on flavor of melon. The results can provide a scientific basis not only for the assessment of the effects of forchlorfenuron on the quality of agricultural products such as melon,but also for the setting reasonable guidelines of forchlorfenuron.
In order to evaluated the effects of forchlorfenuronon on quality of melon,the electronic-nose and electronic-tongue techniques combined with principal component analysis and discriminant analysis were employed to assess the quality of oriental sweet melon.The physiological indexes of oriental sweet melon were also examined.Compared with the control group of melon,the horizontal diameter and single fruit weight of the melon were significantly increased( p < 0.05),but the vertical diameter and the soluble solids in melon had no significant difference in the melons treated by forchlorfenuron.According to the results of electronic-nose,the high concentrations of forchlorfenuron( 20 mg/L) reduced some of the volatile components in mature melons,the results of electronic-tongue data showed that acidity increased in mature melons treated by forchlorfenuron.Through principal component analysis,there were a significant difference between the control group melons and treated group melons by forchlorfenuron( p < 0.05). And the response of electronic nose was correlated with the concentration of forchlorfenuron.It was suggested that forchlorfenuron could make significant difference on flavor of melon. The results can provide a scientific basis not only for the assessment of the effects of forchlorfenuron on the quality of agricultural products such as melon,but also for the setting reasonable guidelines of forchlorfenuron.
引文
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[17]王伟静,张松山,谢鹏,等.电子鼻和电子舌快速检测炖制下牛肉的品质[J].食品研究与开发,2017,38(17):124-128.
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[22]Wang Y,Lin J. Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe(Cucumis melo L.var.cantalupensis Naudin)aroma[J].Flavour&Fragrance Journal,2014,29(2):87-94.
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[24]刘圆,齐红岩,王宝驹,等.不同品种甜瓜果实成熟过程中香气物质动态分析[J].华北农学报,2008,23(2):49-54.
[25]郑雨婷,韩善捷,韩宝瑜.基于感官智能分析仪器的蝉害茶色香味的变异分析[J].茶叶科学,2017(5):449-457.
[26]仓光利江,宋钢.显味的缓和效果[J].中国酿造,2008(1):103.
[27]牛庆良,黄丹枫,赵志昆.增施锌肥对基质培甜瓜品质的影响[J].上海交通大学学报:农业科学版,2006,24(3):235-239.
[2]Allwood J W,Cheung W,Xu Y,et al.Metabolomics in melon:A new opportunity for aroma analysis[J]. Phytochemistry,2014,99(1):61-72.
[3]Huang Y,Li W,Zhao L,et al. Melon fruit sugar and amino acid contents are affected by fruit setting method under protected cultivation[J].Scientia Horticulturae,2017,214:288-294.
[4]郭西智,任致远,陈锦永,等.植物生长调节剂在西瓜甜瓜生产中的安全应用[J].中国瓜菜,2017,30(7):42-44.
[5]张卫炜,杨永珍.氯吡脲的研究及应用进展[J].农药科学与管理,2006,27(5):36-40.
[6]宫庆涛,张坤鹏,武海斌,等.0.1%氯吡脲可溶液剂对甜瓜生长及产量的影响[J].山东农业科学,2016(1):103-106.
[7]宫庆涛,武海斌,张坤鹏,等.10种常用植物生长调节剂在我国的登记情况[J].河南农业科学,2016,45(2):92-97.
[8]吴乾兴,刘勇,袁廷庆,等.设施甜瓜3种授粉方式的效果比较[J].中国瓜菜,2013,26(4):31-32.
[9]Zhang Z,Guo K,Bai Y,et al. Identification,synthesis,and safety assessment of forchlorfenuron(1-(2-Chloro-4-pyridyl)-3-phenylurea)and its metabolites in kiwifruits[J]. Journal of Agricultural and Food Chemistry,2015,63(11):3059-3066.
[10]Sharma D,Awasthi M D. Behaviour of forchlorfenuron residues in grape,soil and water[J].Chemosphere,2003,50(5):589-594.
[11]付秋实,张新英,朱慧芹,等.不同授粉方式对设施厚皮甜瓜果实品质的影响[J].中国蔬菜,2014,1(11):31-36.
[12]Adak M F,Yumusak N.Classification of e-nose aroma data of four fruit types by ABC-based neural network[J]. Sensors,2016,16(3):1-13.
[13]Baldwin E A,Bai J,Plotto A,et al. Electronic noses and tongues:Applications for the food and pharmaceutical industries[J].Sensors,2011,11(12):4744-4766.
[14]Berna A.Metal oxide sensors for electronic noses and their application to food analysis[J]. Sensors,2010,10(4):3882-3910.
[15]Hong X,Wang J. Application of e-nose and e-tongue to measure the freshness of cherry tomatoes squeezed for juice consumption[J].Analytical Methods,2014,6(9):3133.
[16]Flambeau K J,Lee W J,Yoon J. Discrimination and geographical origin prediction of washed specialty Bourbon coffee from different coffee growing areas in Rwanda by using electronic nose and electronic tongue[J]. Food Science and Biotechnology,2017,26(5):1245-1254.
[17]王伟静,张松山,谢鹏,等.电子鼻和电子舌快速检测炖制下牛肉的品质[J].食品研究与开发,2017,38(17):124-128.
[18]Dymerski T,Jacek Gbicki,Wardencki W,et al.Application of an electronic nose instrument to fast classification of polish honey types[J].Sensors,2014,14(6):10709.
[19]李省印,高南芳,杜军志,等.坐果剂处理对甜瓜果实生长发育与产量的影响[J].中国瓜菜,2013,26(5):29-31.
[20]Fredes A,Sales C,Barreda M,et al. Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination[J]. Food Chemistry,2016,190:689-700.
[21]Pang X,Guo X,Qin Z,et al.Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation[J]. Journal of Agricultural&Food Chemistry,2012,60(60):4179-4185.
[22]Wang Y,Lin J. Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe(Cucumis melo L.var.cantalupensis Naudin)aroma[J].Flavour&Fragrance Journal,2014,29(2):87-94.
[23]裘姗姗.基于电子鼻、电子舌及其融合技术对柑橘品质的检测[D].杭州:浙江大学,2016.
[24]刘圆,齐红岩,王宝驹,等.不同品种甜瓜果实成熟过程中香气物质动态分析[J].华北农学报,2008,23(2):49-54.
[25]郑雨婷,韩善捷,韩宝瑜.基于感官智能分析仪器的蝉害茶色香味的变异分析[J].茶叶科学,2017(5):449-457.
[26]仓光利江,宋钢.显味的缓和效果[J].中国酿造,2008(1):103.
[27]牛庆良,黄丹枫,赵志昆.增施锌肥对基质培甜瓜品质的影响[J].上海交通大学学报:农业科学版,2006,24(3):235-239.