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首页> 外文期刊>Journal of the Science of Food and Agriculture >Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry
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Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry

机译：通过气相色谱离子迁移光谱法在成熟过程中由鳄梨产生的挥发性有机化合物的表征

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BACKGROUND The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. RESULTS A total of 30 typical target compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) for the VOCs produced during the post-harvesting process of avocado. With an increase in storage time, the VOCs content produced by avocado due to ripening continued to increase, and the uptrend was particularly obvious on day 13. The storage time of avocado could be distinguished according to the PC1 and PC2 values in the PCA chart. Conclusion GC-IMS detection combined with PCA was used to establish the fingerprints of VOCs in avocado for the first time. The maturity of avocados was determined by identifying the signal strength of characteristic VOCs, and this method could be of great potential to predict the maturity of fruits in the future. (c) 2020 Society of Chemical Industry
机译：背景鳄梨贮藏过程中产生的挥发性有机化合物（VOCs）在不同时期可能不同，这种差异可能与它们的成熟度有关，目前还没有相关的研究。结果采用气相色谱-离子迁移谱（GC-IMS）结合主成分分析（PCA）对鳄梨采后产生的挥发性有机物进行了分析，共鉴定出30种典型的目标化合物。随着贮藏时间的延长，鳄梨因成熟而产生的VOCs含量继续增加，在第13天的上升趋势尤为明显。根据PCA图中的PC1和PC2值可以区分鳄梨的贮藏时间。结论GC-IMS检测结合PCA技术首次建立了鳄梨挥发性有机物指纹图谱。通过识别特征VOCs的信号强度来确定鳄梨的成熟度，该方法在预测未来果实成熟度方面具有很大潜力。（c） 2020年化学工业学会

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