GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响

Effect of 1-Methylcyclopropene(1-MCP) Pretreatment on the Volatile Components of Chili Peppers during LowTemperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

采用顶空固相微萃取-气相色谱-质谱（head space solid-phase microextraction and gas chromatography mass spectrometry,HS-SPME-GC-MS）联用并结合电子鼻技术检测线椒的挥发性成分,研究1-甲基环丙烯（1-methylcyclopropene,1-MCP）处理对线椒在10℃贮藏过程中挥发性成分变化的影响。结果表明,HS-SPMEGC-MS方法共检测出52种挥发性成分,主要为醛类、醇类和酯类物质,1-MCP处理减缓了线椒醛类、酯类、酸类物质相对含量的降低,同时抑制了醇类、烃类以及其他类挥发性物质相对含量的增加,1-MCP处理可以保持线椒良好的挥发性物质成分变化,延缓其风味的改变;用电子鼻对线椒在10℃贮藏期间挥发性物质进行主成分分析、负荷加载分析及线性判别分析,结果均表明,1-MCP处理对线椒挥发性物质的影响主要在贮藏期第15~35天,10℃贮藏线椒在第15天的挥发性成分相对含量变化较大,是其新鲜度变化的拐点。

The aim of this study was to examine the effect of 1-methylcyclopropene（1-MCP） pretreatment on the volatile components of chili peppers during storage. The volatile components of chili peppers during 10 ℃ storage were determined and analyzed by using head space solid-phase microextraction and gas chromatography mass spectrometry（HS-SPMEGC-MS） combined with the electronic（E） nose technology. A total of 52 volatile components were identified from the chili peppers, mainly including aldehydes, alcohols and esters. Pretreatment of chili peppers with 1-MCP effectively delayed the decline in aldehydes, esters and acids, also inhibited the increase in alcohols, hydrocarbons and other volatile components, maintained good volatile composition and delayed the change in its flavor. The volatile components of chili peppers stored at 10 ℃ were also measured by E-nose and analyzed using principal component analysis, loadings analysis and linear discriminant analysis. The results obtained by E-nose and HS-SPME-GC-MS showed that 1-MCP treatment had substantial effects on the composition of volatile components, which took place on days 15–35, in particular, significant changes were observed on day 15, which represented the turning point for the freshness of chili pepper during 10 ℃ storage.