‘奥林达’夏橙主要香气成分在贮藏保鲜过程中的变化
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摘要
【目的】研究‘奥林达’夏橙主要香气成分及其在贮藏保鲜过程中的变化,旨在为提升果品贮藏品质提供一定理论依据。【方法】以‘奥林达’夏橙为试材,采用3种保鲜剂(百可得、咪鲜胺和2,4-滴钠盐)混合处理后装入纳米保鲜袋中,并于低温下(7℃)贮藏,以未处理低温贮藏果实为对照,探究贮藏过程中果实基本品质和主要香气成分的变化。【结果】共检测出73种香气物质,分属于单萜烯类(16种)、倍半萜烯类(22种)、醛类(11种)、醇类(6种)、酯类(4种)及其他类物质(14种)。相对含量较高的是d-柠檬烯、β-月桂烯、瓦伦烯、癸醛、辛醛、β-芳樟醇。其中,醛类、醇类、单萜烯类等各类物质相对含量在贮藏7 d出现一次显著下降,并且单萜烯类物质在贮藏63 d时再次出现明显的"下降拐点",而倍半萜烯类物质含量呈上升趋势。贮藏3个月后,d-柠檬烯、β-月桂烯、癸醛、辛醛相对含量明显减少,瓦伦烯相对含量有所增加,而β-芳樟醇含量相对稳定。保鲜剂结合保鲜袋混合处理条件下果实主要香气成分(瓦伦烯除外)在贮藏21 d内呈现出与低温贮藏下明显相反的变化趋势,但在贮藏28 d后变化趋势趋于一致。【结论】3种保鲜剂(百可得、咪鲜胺和2,4-滴钠盐)结合纳米保鲜袋的保鲜措施不仅能维持夏橙在贮藏过程中的基本品质,在贮藏的第1个月内也能显著抑制其主要香气成分的变化。
【Objective】Valencia orange is one of the major types of sweet orange(Citrus sinensis), but its aroma character is not well-studied. It is essential to study the variation in volatile compounds in fresh fruits during storage. For this purpose, we investigated the variation pattern of the major aroma compounds in‘Olinda'Valencia orange during three months of storage.【Methods】Fruit materials were harvested from a local commercial orchard. The fruit were immersed in mixed preservatives(5 g bellkute, 5 m L prochloraz and 1 g 2, 4-D dissolved in 20 L tap-water) for 1 minute and dried in air, and then packed in nano-plastic bags and stored under 7 ℃ for three months. Non-treated fruit stored at the same temperature served as the control. Sampling was conducted every 7 days. Decay rate and fruit weight were recorded during storage. Peel color was analyzed on six points in the equatorial region of each fruit with a Minolta Chroma Meter(CR-400, Konika Minolta, JPN)and expressed in the international CIE 1976 L*a*b*color space, where L*indicates lightness, a*indicates green to red, and b*indicates blue to yellow. Citrus color index【CCI=1 000×a*/(L*× b*)】, which was widely used in the citrus industry, was calculated to express the results. Total soluble solids(TSS) and total acids(TA) content were determined using a digital refractometer(PAL-BXIACID1, Atago, JPN). Aroma compounds wereextracted and detected by head space-solid phase microextraction(HS-SPME) combined with GC-MS(2010 Qplus, Shimadzu, JPN), and the relative content of individual compound was quantified by internal standard method.【Results】Fruits treated with a mixture of three preservatives combined with nanoplastic bagging showed a significantly lower decay rate and fresh loss than the other treatments. In addition, a lower CCI value of treated fruit was observed, which suggested that fresh-keeping treatment might delay the senescence of fruit. At the end of storage, TSS content of treated fruit was significantly lower than that of the control fruit, while TA content showed little difference. In this study, a total of 73 aroma compounds were detected, which mainly consisted of monoterpenes(16), sesquiterpenes(22), aldehydes(11), alcohols(6), esters(4) and other compounds(14). Among these volatile components, dlimonene, β-myrcene, valencene, decanal, octanal and β-linalool were the predominant compounds.During the whole storage period, the total content of aroma compounds decreased continuously, and the peak value(104 741.91 μ g · g-1) appeared at the 7 th day of storage. The total content decreased by68.99% at the end of storage time. We found that the contents of different types of volatile compounds and their numbers changed during the three months of storage.(E)-Citral, citronellol, terpinolene, etc.were detected only occasionally, while β-citronellal, α-terpineol, cis-β-ocimene, etc. existed throughout the whole storage period. The relative contents of aldehydes, alcohols and monoterpenes decreased significantly on the 7 th day of storage, and a degradation"turning-point"of monoterpenes was observed again at day 63 during the storage, whereas sesquiterpenes slightly increased after three months of storage. The variation patterns of the relative contents of the predominant compounds were also different.After three months of storage, the relative contents of d-limonene, β-myrcene, decanal, and octanal decreased obviously, but valencene increased basically and β-linalool was relatively constant during the whole storage time. The major aroma compounds(except valencene) of‘Olinda'Valencia orange treated by the mixture of the three preservatives combined with nano-plastic bagging showed an opposite variation trend compared with the cold stored fruit within the first 28 day, but tended to be consistent after 28 day of storage. After 63 day of storage, the fresh-keeping treatment had no significant effect on the variation pattern of the major compounds. Besides, d-limonene and β-myrcene in treated fruit decreased sharply at 63 day of storage, which was consistent with the control. The variation pattern of valencene under the mixed treatment was more or less the same with the control, but the peak value of treated fruit was observed at 42 day of storage, while that of the control fruit occurred on day 28.【Conclusion】The variation patterns of different types of aroma compounds of‘Olinda'Valencia orange under storage conditions were investigated systematically in details. A degradation"turning-point"of monoterpenes such as d-limonene and β-myrcene was observed at 63 days of storage in fruit treated by preservatives or under cold storage. It is worth further study. Apart from this, we found that a mixed treatment with different preservatives combined with nano-plastic bagging maintained the basic sensory quality of‘Olinda'Valencia orange during storage, and significantly inhibited the variations in the major aroma compounds during the first month of storage.
【Objective】Valencia orange is one of the major types of sweet orange(Citrus sinensis), but its aroma character is not well-studied. It is essential to study the variation in volatile compounds in fresh fruits during storage. For this purpose, we investigated the variation pattern of the major aroma compounds in‘Olinda'Valencia orange during three months of storage.【Methods】Fruit materials were harvested from a local commercial orchard. The fruit were immersed in mixed preservatives(5 g bellkute, 5 m L prochloraz and 1 g 2, 4-D dissolved in 20 L tap-water) for 1 minute and dried in air, and then packed in nano-plastic bags and stored under 7 ℃ for three months. Non-treated fruit stored at the same temperature served as the control. Sampling was conducted every 7 days. Decay rate and fruit weight were recorded during storage. Peel color was analyzed on six points in the equatorial region of each fruit with a Minolta Chroma Meter(CR-400, Konika Minolta, JPN)and expressed in the international CIE 1976 L*a*b*color space, where L*indicates lightness, a*indicates green to red, and b*indicates blue to yellow. Citrus color index【CCI=1 000×a*/(L*× b*)】, which was widely used in the citrus industry, was calculated to express the results. Total soluble solids(TSS) and total acids(TA) content were determined using a digital refractometer(PAL-BXIACID1, Atago, JPN). Aroma compounds wereextracted and detected by head space-solid phase microextraction(HS-SPME) combined with GC-MS(2010 Qplus, Shimadzu, JPN), and the relative content of individual compound was quantified by internal standard method.【Results】Fruits treated with a mixture of three preservatives combined with nanoplastic bagging showed a significantly lower decay rate and fresh loss than the other treatments. In addition, a lower CCI value of treated fruit was observed, which suggested that fresh-keeping treatment might delay the senescence of fruit. At the end of storage, TSS content of treated fruit was significantly lower than that of the control fruit, while TA content showed little difference. In this study, a total of 73 aroma compounds were detected, which mainly consisted of monoterpenes(16), sesquiterpenes(22), aldehydes(11), alcohols(6), esters(4) and other compounds(14). Among these volatile components, dlimonene, β-myrcene, valencene, decanal, octanal and β-linalool were the predominant compounds.During the whole storage period, the total content of aroma compounds decreased continuously, and the peak value(104 741.91 μ g · g-1) appeared at the 7 th day of storage. The total content decreased by68.99% at the end of storage time. We found that the contents of different types of volatile compounds and their numbers changed during the three months of storage.(E)-Citral, citronellol, terpinolene, etc.were detected only occasionally, while β-citronellal, α-terpineol, cis-β-ocimene, etc. existed throughout the whole storage period. The relative contents of aldehydes, alcohols and monoterpenes decreased significantly on the 7 th day of storage, and a degradation"turning-point"of monoterpenes was observed again at day 63 during the storage, whereas sesquiterpenes slightly increased after three months of storage. The variation patterns of the relative contents of the predominant compounds were also different.After three months of storage, the relative contents of d-limonene, β-myrcene, decanal, and octanal decreased obviously, but valencene increased basically and β-linalool was relatively constant during the whole storage time. The major aroma compounds(except valencene) of‘Olinda'Valencia orange treated by the mixture of the three preservatives combined with nano-plastic bagging showed an opposite variation trend compared with the cold stored fruit within the first 28 day, but tended to be consistent after 28 day of storage. After 63 day of storage, the fresh-keeping treatment had no significant effect on the variation pattern of the major compounds. Besides, d-limonene and β-myrcene in treated fruit decreased sharply at 63 day of storage, which was consistent with the control. The variation pattern of valencene under the mixed treatment was more or less the same with the control, but the peak value of treated fruit was observed at 42 day of storage, while that of the control fruit occurred on day 28.【Conclusion】The variation patterns of different types of aroma compounds of‘Olinda'Valencia orange under storage conditions were investigated systematically in details. A degradation"turning-point"of monoterpenes such as d-limonene and β-myrcene was observed at 63 days of storage in fruit treated by preservatives or under cold storage. It is worth further study. Apart from this, we found that a mixed treatment with different preservatives combined with nano-plastic bagging maintained the basic sensory quality of‘Olinda'Valencia orange during storage, and significantly inhibited the variations in the major aroma compounds during the first month of storage.
引文
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[2]MANUELA C C,JOSE M S,ENRIQUE S.Gas chromatography coupled to mass spectrometry analysis of volatiles,sugars,organic acids and aminoacids in Valencia Late orange juice and reliability of the automated mass spectral deconvolution and identification system for their automatic identification and quantification[J].Journal of Chromatography A,2012,1241(11):84-95.
[3]SELLI S,KELEBEK H.Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello(Citrus sinensis L.Osbeck)[J].Industrial Crops&Products,2011,33(3):727-733.
[4]唐会周,明建.5种市售脐橙果实香气成分的主成分分析[J].食品科学,2011,30(20):175-180.TANG Huizhou,MING Jian.Principal components analysis of aroma components of marketed navel oranges from five varieties[J].Food Science,2011,30(20):175-180.
[5]张涵,鲁周民,王锦涛,郭旭.4种主要柑橘类香气成分比较[J].食品科学,2017,38(4):192-196.ZHANG Han,LU Zhoumin,WANG Jintao,GUO Xu.Comparative on the aroma components of 4 main citrus fruits[J].Food Science,2017,38(4):192-196.
[6]CUEVAS F J,MORENOROJAS J M,RUIZMORENO M J.Assessing a traceability technique in fresh oranges(Citrus sinensis L.Osbeck)with an HS-SPME-GC-MS method.Towards a volatile characterisation of organic oranges[J].Food Chemistry,2017,221:1930-1938.
[7]李晓英.脐橙果汁与果酒香气成分的GC-MS分析[J].中国酿造,2013,32(3):154-157.LI Xiaoying.Analysis of aroma components of navel orange juice and wine by gas chromatography-mass spectrometry[J].China Brewing,2013,32(3):154-157.
[8]LIN C M,SHEU S R,HSU S C,TSAI Y H.Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces[J].Food Control,2010,21(12):1710-1715.
[9]ZHANG H P,XIE Y X,LIU C H,CHEN S L,HUA S S,XIE Z Z,DENG X X,XU J.Comprehensive comparative analysis of volatile compounds in citrus fruits of different species[J].Food Chemistry,2017,230:316-326.
[10]QIAO Y,XIE B J,ZHANG Y,ZHANG Y,FAN G,YAO X L,PAN S Y.Characterization of aroma active compounds in fruit juiceand peel oil of Jinchen sweet orange fruit(Citrus sinensis(L.)Osbeck)by GC-MS and GC-O[J].Molecules,2008,13(6):1333-1344.
[11]MACCARONE E,CAMPISI S,FALLICO B,RAPISARDA P,SGARLATA R.Flavor components of Italian Orange juices[J].Journal of Agricultural and Food Chemistry,1998,46(6):2293-2298.
[12]SHARONASA L,SHALIT M,FRYDMAN A,BAR E,HOLLAND D,OR E,LAVI U,LEWINSOHN E,EYALL Y.Citrus fruit flavor and aroma biosynthesis:isolation,functional characterization,and developmental regulation of Cstps1,a key gene in the production of the sesquiterpene aroma compound valencene[J].The Plant Journal,2003,36(5):664-674.
[13]江倩.不同种类柑橘果实香气物质组成差异及其特征性组分鉴别[D].杭州:浙江大学,2013.JIANG Qian.Comparison of volatile compounds of citrus fruit from different species and identification of characteristic compounds[D].Hangzhou:Zhejiang University,2013.
[14]唐会周.品种、成熟度和病害对柑橘果实香气成分的影响[D].重庆:西南大学,2011.TANG Huizhou.Effect of cultivar,maturity and infection on aroma component of citrus fruit[D].Chongqing:Southwest University,2011.
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