不同储藏方式下枸杞挥发性成分与品质变化分析

Analysis on changes of volatile components and quality of Lycium chinensis under different storage methods

中文关键词:  气相色谱  离子迁移谱  枸杞  储藏过程  挥发性成分  品质  

英文关键词:Lycium chinensis  storage method  volatile components  gas chromatography-ion mobility spectrometry  quality indicators  correlation analysis

中文摘要:

      目的 探究不同储藏方式对枸杞挥发性成分及品质的影响, 筛选适宜的短期储藏条件。方法 以枸杞鲜果为对照, 设置常温、低温(4 ℃)、冷冻3种储藏处理, 采用气相色谱-离子迁移谱技术鉴定挥发性成分, 测定多糖、总酚、类胡萝卜素、丙二醛(malondialdehyde, MDA)含量及感官品质, 结合正交偏最小二乘-判别分析与Pearson相关性分析揭示成分变化与品质的关联。结果 共鉴定挥发性成分52种, 其中醇类、酯类为特征香气物质, 与多糖、总酚、类胡萝卜素、色泽及口感呈显著正相关, 与MDA呈显著负相关; 常温储藏促使醛类、酮类大量积累, MDA升高, 营养与感官品质显著劣变; 低温储藏可有效抑制劣变进程, 挥发性成分与鲜果高度相似, 总酚、类胡萝卜素保留率分别达89.22%、85.72%, 感官品质最优; 冷冻储藏因冰晶损伤导致香气流失严重, 品质下降明显。结论 4 ℃低温储藏能显著抑制膜脂过氧化与香气成分降解, 有效保持枸杞挥发性风味与营养感官品质, 是枸杞短期储藏的理想方式。

英文摘要:

      Objective To explore the impact of different storage methods on the volatile components and quality of Lycium chinensis, and screen suitable short-term storage conditions. Methods Taking fresh wolfberry fruit as a control, 3 kinds of storage treatments were set up: Room temperature, low temperature (4 ℃) and freezing. Gas chromatography-ion mobility spectroscopy technology was used to identify volatile components, and the content of polysaccharides, total phenols, carotenoids, malondialdehyde (MDA) and sensory quality were determined. Combined with orthogonal partial least squares-discriminant analysis and Pearson correlation analysis, the correlation between component changes and quality was revealed. Results A total of 52 kinds of volatile components were identified, among which alcohols and esters were characteristic aroma substances, which were significantly positively correlated with polysaccharides, total phenols, carotenoids, color and taste, and significantly negatively correlated with MDA; storage at room temperature promoted the accumulation of aldehydes and ketones, increased MDA, and significantly deteriorated nutritional and sensory quality; low-temperature storage could effectively inhibit the deterioration process. The volatile components were highly similar to fresh fruits. The retention rates of total phenols and carotenoids reached 89.22% and 85.72% respectively, and the sensory quality was the best; frozen storage caused serious aroma loss due to ice crystal damage, and the quality declined significantly. Conclusion The 4 ℃ low temperature storage can significantly inhibit lipid peroxidation and aroma degradation, which is an ideal method for short-term storage of Lycium chinensis.