不同贮藏时间琯溪蜜柚果肉营养及香气成分研究

Study on nutrients and aroma components in pulp of Citrus grandis at different storage times

中文关键词:  琯溪蜜柚  贮藏  香气成分  营养品质

英文关键词:Citrus grandis  storage  aroma component  nutritional quality

中文摘要:

      目的 探讨琯溪蜜柚贮藏过程中果肉香气成分及果实营养品质的变化特征。方法 利用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)测定其品质变化关键时期的香气成分, 解析琯溪蜜柚果肉在贮藏过程中营养和香气成分的动态变化规律。结果 采后琯溪蜜柚果实失重率上升、淀粉含量增加、维生素C含量降低、糖酸比下降。贮藏后期琯溪蜜柚果肉的木质素、纤维素、半纤维素含量显著增加, 出现了明显的粒化现象。随贮藏时间延长, 部分醛类和醇类物质呈下降趋势, 对应的似果香味和花香味香气逐渐逸散, 正戊醛、2,4-二甲基苯甲醛、β-环柠檬醛等物质增加, 似发酵面包味、苦杏仁味和大蒜味等较难闻的味道增加。结论 在室内常温贮藏条件下, 随着贮藏时间的延长会使琯溪蜜柚果肉水分逐渐减少、风味慢慢变劣、营养不断流失、粒化日趋严重, 建议琯溪蜜柚采摘后在30 d内食用最佳, 超过60 d不建议鲜食, 并尽量采取一些保鲜措施以减少风味营养成分的损失。

英文摘要:

      Objective To explore the change characteristics of pulp aroma components and fruit quality of Citrus grandis during the storage process. Methods The aroma components in the key period of quality change were determined to analyze the dynamic changes of conventional quality and aroma components during storage by gas chromatography-mass spectrometry (GC-MS). Results After harvest guanxi honey pomelo fruit weight loss rate risen, starch content increased, vitamin C content decreased, sugar-acid ratio decreased, resulting in gradually deteriorating taste. The content of lignin, cellulose and hemicellulose in pulp increased significantly at the later stage of storage, so there was obvious granulation phenomenon. With the extension of storage time, aldehydes and alcohols showed a decreasing trend, and the corresponding fruit-like aroma and flower-like aroma gradually dispersed. The increase of pentanal, 2,4-dimethylbenzaldehyde, β-cyclocitral, and other substances resulted in the increase of unpleasant tastes like fermented bread, bitter almond, lemongrass and garlic, which led to the gradual decline of the aroma quality. Conclusion With the extension of storage time of guanxi honey pomelo fruit, the pulp moisture will gradually decrease, the flavor will gradually deteriorate, the nutrition will be continuously lost, the grainization will become more and more serious, and the fruit taste will become worse and worse. In conclusion, it is suggested that Citrus grandis should be eaten within 30 d after picking, buteaten fresh food for more than 60 d, and some preservation measures must be taken to reduce the loss of flavor nutrients.