基于气相离子迁移谱的热处理对催熟香蕉的挥发性物质分析

以香蕉果实为试验材料,利用热激、低温和催熟处理采后香蕉果实,采用气相离子迁移谱检测香蕉的挥发性物质,研究热处理对催熟香蕉果实挥发性物质的影响。结果表明:与对照相比,7 ℃ 6 d+催熟3 d和H+7 ℃ 6 d+催熟3 d 2个处理均明显降低了糠醇、苯甲醛、4-甲基苯酚、己酸乙酯、二甲基二氧杂环酮、1-戊醇、己二酮、3-甲基丁酸、2-甲氧基苯酚、2-己醇、丁酸乙酯等组分的含量;相反,这2个处理均明显增加了丙醇、乙酸丙酯、戊酮-2,3-二酮、二甲基二硫、2,3-丁二醇、甲基吡嗪、3-甲基丁酸乙酯、α-蒎烯、1-辛烯-3-醇、二甘醇二甲醚、E-2-辛烯醛、E,Z-2,6-壬醛、顺式-3-己烯醇、辛酸、庚烷-2-酮等组分的含量。另外,H+7 ℃ 6 d+催熟3 d处理明显增加了羟基丙酮、3-甲基-3-丁烯-1-醇、3-甲基-2-丁醇等组分的含量。与7 ℃ 6 d+催熟3 d相比,H+7 ℃ 6 d+催熟3 d处理明显降低了三乙胺、苯酚、2-戊酮、2-戊基呋喃、癸醛、E-2-辛烯醛、甲硫基丙醛、2-己醇、2,3,5-三甲基吡嗪等组分的含量,导致这些组分含量与对照基本一致。进一步研究发现,热处理能明显降低7 ℃冷藏香蕉果实的冷害指数,减轻香蕉果实的冷害症状。热处理诱导催熟香蕉果实上述挥发性物质的变化,可能与热处理诱导香蕉果实产生抗冷性的过程密切相关。

Analysis of Volatile Compounds in Ripening Bananas by Heat Treatment Based on Gas Chromatography-ion Mobility Spectrometry

In this study, banana fruits were used as the experimental materials. Banana fruits were treated by heat shock, low temperature and ripening. The volatile substances of the banana fruits were detected by gas chromatography-ion mobility spectrometry. The effects of heat treatment on the volatile substances of ripening banana fruits were studied. The results showed that compared with the control group, the contents of furfuryl alcohol, benzaldehyde, 4-methylphenol, ethyl hexanoate, dimethyldioxanone, 1-pentanol, hexan-2-one, 3-methylbutanoic acid, 2-methoxyphenol, 2-hexanol and ethyl butanoate were significantly decreased in both treatments at 7 ℃ 6 d +ripening for 3 d and H+7 ℃ 6 d +ripening for 3 d. On the contrary, the contents of 1-propanol, propyl acetate, pentan-2,3-dione, dimethyl disulfide, 2,3-butanediol, methyl pyrazine, ethyl 3-methylbutanoate, alpha-pinene, 1-octene-3-ol, diethylene glycol dimethyl ether, E-2-octenal, E, Z-2,6-nonadienal, cis-3-hexenol, octanic acid and heptan-2-one were significantly increased at the two treatment. In addition, the content of hydroxyacetone, 3-methyl-3-buten-1-ol, 3-methyl-2-butanol and other components were significantly increased by H+7 ℃ 6 d +3 d ripening treatment. Compared with the treatment of 7 ℃ 6 d+3 d ripening, the treatment of H+7 ℃ 6 d +3 d ripening significantly reduced the contents of triethylamine, phenol, 2-pentanone, 2-pentyl furan, decanal, E-2-octenal, methional, 2-hexanol, 2,3,5-trimethylpyrazine and other components, resulting in the same content as the control. Further studies showed that heat treatment could significantly reduce the chilling injury index of banana fruits stored at 7 ℃ and alleviate the chilling injury symptoms of banana fruits. The changes of above volatile substances in ripening banana fruits induced by heat treatment may be closely related to the process of cold resistance induced by heat treatment.