中国果菜2025，Vol.45Issue(5)：9-15,79,8.DOI:10.19590/j.cnki.1008-1038.2025.05.002
基于GC-IMS分析草莓番茄贮藏过程中挥发性成分的动态变化
Dynamic Changes of Volatile Compounds in Strawberry Tomatoes during Storage by GC-IMS Analysis
摘要
Abstract
This study analyzed the dynamic changes of volatile compounds in strawberry tomatoes during room-temperature storage(1-10 days)using gas chromatography-ion mobility spectrometry(GC-IMS).GC-IMS fingerprinting combined with principal component analysis(PCA)was performed to compare volatile components across different storage stages.The results showed that a total of 37 volatile components were qualitatively determined in strawberry tomatoes.Among them,aldehyde compounds had the highest proportion and were the main volatile components of strawberry tomatoes,with a relative content of approximately 60%-63%.Ketone substances were the second,with a relative content proportion of approximately 20%-24%.The fingerprint map results showed that the volatile components of strawberry tomatoes changed significantly during the storage process.The volatile components were relatively stable in the early stage of storage(1-3 days),but significantly changed after 3 days of storage.Especially,6-methyl-5-hepten-2-one and trans-2-pentenal had a high content in the early stage of storage and then decreased significantly in the later stage of storage(7-10 days).Substances with unpleasant odors,such as propionic acid and benzaldehyde,gradually accumulated.PCA further confirmed that the volatile components of strawberry tomatoes changed significantly after 3 days of storage.This study provided reference information for the best edible period and flavor,maintenance of strawberry tomatoes postharvest,and offered new ideas for storage and preservation technologies and analysis and detection.关键词
草莓番茄/挥发性成分/GC-IMS/指纹图谱/PCA分析Key words
Strawberry tomatoes/volatile compounds/GC-IMS/fingerprint profiles/PCA analysis分类
轻工业引用本文复制引用
赵新玉,闫新焕,谭梦男,潘少香,范艺璇,刘雪梅..基于GC-IMS分析草莓番茄贮藏过程中挥发性成分的动态变化[J].中国果菜,2025,45(5):9-15,79,8.基金项目
山东省重点研发计划乡村振兴科技创新提振行动计划项目-高品质番茄绿色生产关键技术研发与产业化(2024TZXD012) （2024TZXD012）
