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首页> 外文期刊>Journal of the Science of Food and Agriculture >Study of the volatile composition of tomato during storage by a combination sampling method coupled with gas chromatography/mass spectrometry.
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Study of the volatile composition of tomato during storage by a combination sampling method coupled with gas chromatography/mass spectrometry.

机译：通过组合采样方法结合气相色谱/质谱法研究番茄在储存过程中的挥发性成分。

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BACKGROUND: The volatile compositions of common tomato (Lycopersicon esculentum var. commune) and cherry tomato (Lycopersicon esculentum var. cerasiforme) during storage were studied by a combination sampling method, including headspace solid phase microextraction (HSSPME), simultaneous distillation extraction (SDE) and steam distillation (SD), coupled with gas chromatography/mass spectrometry (GC/MS) detection. RESULTS: Twenty-one and 14 volatile compounds of fresh and stale common tomatoes and 27 and 17 volatile compounds of fresh and stale cherry tomatoes were identified with various degrees of certainty. The main identified volatile compounds of common and cherry tomatoes were C6 alcohols and aldehydes. During storage, saturated hexanal increased gradually whereas unsaturated (E)-2-hexenal decreased. Different volatile compositional characteristics at the fresh and stale storage phases obtained by HSSPME were specified by principal component analysis (PCA). Different metabolic pathways and enzyme catalyses resulted in the various volatile compositional characteristics during tomato storage. Five typical volatile compounds contributing greatly to the difference in volatile compositional characteristics of common and cherry tomatoes at the fresh and stale storage phases were distilled by a common model strategy. These compounds are potential biomarkers for tomato degradation, but further study is needed. CONCLUSION: The preliminary results suggest that the combination of HSSPME and conventional sampling methods would yield more representative information on changes in tomato volatile composition during storage.
机译：背景：采用顶空固相微萃取（HSSPME），同时蒸馏萃取（SDE）等组合采样方法研究了普通番茄（番茄番茄）和樱桃番茄（番茄）的挥发性成分。蒸汽蒸馏（SD），以及气相色谱/质谱（GC / MS）检测。结果：新鲜和陈旧的普通番茄中有21种和14种挥发性化合物，新鲜和陈旧的樱桃番茄中有27种和17种挥发性化合物具有不同的确定性。常见西红柿和樱桃西红柿的主要挥发性化合物为C6醇和醛。在存储过程中，饱和己醛逐渐增加，而不饱和（E）-2-己醛减少。通过主成分分析（PCA）确定了通过HSSPME获得的新鲜和陈旧存储阶段的不同挥发性成分特征。番茄储存期间，不同的代谢途径和酶催化导致各种挥发性成分特征。通过一种常见的模型策略，蒸馏了五种典型的挥发性化合物，这些化合物在新鲜和陈旧的贮藏阶段对普通番茄和樱桃番茄的挥发性成分特性产生了极大的影响。这些化合物是番茄降解的潜在生物标记，但还需要进一步研究。结论：初步结果表明，将HSSPME与常规采样方法结合使用将获得更多有关番茄贮藏期间挥发性成分变化的代表性信息。

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