鲜切西兰花二氧化碳伤害特征成分的筛选

doi:10.11923/j.issn.2095-4050.cjas2024-0103

摘要/Abstract

摘要： 本研究旨在确定鲜切西兰花二氧化碳伤害的特征成分，为后期实现CO₂伤害预警和CO₂浓度的精准、高效控制，进而提高气调保鲜效果奠定基础。通过气相色谱-质谱分析在动态气调下西兰花产生的挥发性成分的变化趋势。结果表明，鲜切西兰花在0℃，4% O₂，3%及以上浓度CO₂贮藏时会发生伤害，且伤害的表型是异味。丙酸在伤害条件下的含量出现特异性上升，且与缺氧条件下的变化趋势显著不同。丙酸可以作为鲜切西兰花二氧化碳伤害的特征成分。

关键词: 鲜切, 西兰花, 二氧化碳伤害, 特征成分, 丙酸

Abstract:

This study aims to identify the characteristic components of carbon dioxide injury in fresh-cut broccoli and establish a foundation for early warning and precise control of CO₂ concentration, thereby enhancing the effectiveness of air conditioning and preservation. Gas chromatography-mass spectrometry was employed to analyze the trend of volatile components produced by broccoli under dynamic controlled atmosphere storage. The results indicated that fresh-cut broccoli sustained injury when stored at 0°C with 4% O₂ and 3% or higher CO₂ concentration, with the injury phenotype being off-odor. The contents of propionic acid specifically increased under injured conditions, displaying a significantly different trend compared to hypoxic conditions. Thus, propionic acid can be used as a characteristic component of carbon dioxide injury in fresh-cut broccoli.

Key words: fresh-cut, broccoli, carbon dioxide injury, characteristic components, propionic acid

朱春荣, 王庆国. 鲜切西兰花二氧化碳伤害特征成分的筛选[J]. 农学学报, 2025, 15(8): 77-87.

ZHU Chunrong, WANG Qingguo. Screening of Carbon Dioxide Injury Characteristic Components in Fresh-cut Broccoli[J]. Journal of Agriculture, 2025, 15(8): 77-87.

图/表 11

参考文献 31

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序号	物质名称	保留时间/min	序号	物质名称	保留时间/min
1	乙醇	3.83	11	二甘醇	28.625
2	甲苯	6.612	12	四乙二醇二乙醚	29.284
3	二甲基二硫醚	7.044	13	二甘醇单乙醚	29.291
4	十二烷	7.439	14	3,6,9,12-四氧十四烷-1-醇	29.293
5	对二甲苯	8.542	15	12-冠醚-4	30.735
6	右旋柠檬烯	10.181	16	四乙二醇	33.31
7	苯乙烯	11.995	17	正十六烷酸	34.782
8	丙酸	20.194	18	十八烷酸	36.954
9	己酸己酯	21.46	19	五乙二醇	38.766
10	α-法呢烯	24.666	-	-	-

序号	物质名称	保留时间/min	序号	物质名称	保留时间/min
1	乙醇	3.83	11	二甘醇	28.625
2	甲苯	6.612	12	四乙二醇二乙醚	29.284
3	二甲基二硫醚	7.044	13	二甘醇单乙醚	29.291
4	十二烷	7.439	14	3,6,9,12-四氧十四烷-1-醇	29.293
5	对二甲苯	8.542	15	12-冠醚-4	30.735
6	右旋柠檬烯	10.181	16	四乙二醇	33.31
7	苯乙烯	11.995	17	正十六烷酸	34.782
8	丙酸	20.194	18	十八烷酸	36.954
9	己酸己酯	21.46	19	五乙二醇	38.766
10	α-法呢烯	24.666	-	-	-

保留时间/min	相对含量/%					物质名称
保留时间/min	1% CO₂	2% CO₂	3% CO₂	4% CO₂	5% CO₂	物质名称
3.83	1.57	1.23	3.10	2.61	2.55	乙醇
6.612	0.58	0.72	1.12	0.81	0.79	甲苯
7.044	0.66	0.66	0.88	1.16	1.36	二甲基二硫醚
7.439	0.66	0.63	0.77	0.67	0.84	十二烷
8.542	2.47	2.60	3.01	2.40	2.25	对二甲苯
10.181	0.64	0.44	0.68	0.88	0.49	右旋柠檬烯
11.995	0.61	0.56	0.91	0.47	0.40	苯乙烯
20.194	0	0.32	0.81	0.86	0.99	丙酸
21.46	0.54	0.42	0.68	0.69	0.37	己酸己酯
24.666	0.52	0.60	0.46	0.91	0.56	α-法呢烯
28.625	1.34	1.16	2.28	1.59	1.94	二甘醇
29.284	19.20	12.99	16.42	9.32	5.56	四乙二醇二乙醚
29.291	0.98	0.95	1.19	2.17	1.55	二甘醇单乙醚
29.293	2.97	4.16	2.39	3.15	1.39	3,6,9,12-四氧杂十四烷-1-醇
30.735	0.54	0.99	3.11	1.69	0.71	12-冠醚-4
33.31	2.38	2.43	2.81	3.12	2.80	四乙二醇
34.782	34.44	16.10	16.04	20.55	38.62	正十六烷酸
36.954	12.02	14.16	12.76	15.61	38.50	十八烷酸
38.766	33.88	13.61	35.41	18.75	15.31	五乙二醇

保留时间/min	相对含量/%					物质名称
保留时间/min	1% CO₂	2% CO₂	3% CO₂	4% CO₂	5% CO₂	物质名称
3.83	1.57	1.23	3.10	2.61	2.55	乙醇
6.612	0.58	0.72	1.12	0.81	0.79	甲苯
7.044	0.66	0.66	0.88	1.16	1.36	二甲基二硫醚
7.439	0.66	0.63	0.77	0.67	0.84	十二烷
8.542	2.47	2.60	3.01	2.40	2.25	对二甲苯
10.181	0.64	0.44	0.68	0.88	0.49	右旋柠檬烯
11.995	0.61	0.56	0.91	0.47	0.40	苯乙烯
20.194	0	0.32	0.81	0.86	0.99	丙酸
21.46	0.54	0.42	0.68	0.69	0.37	己酸己酯
24.666	0.52	0.60	0.46	0.91	0.56	α-法呢烯
28.625	1.34	1.16	2.28	1.59	1.94	二甘醇
29.284	19.20	12.99	16.42	9.32	5.56	四乙二醇二乙醚
29.291	0.98	0.95	1.19	2.17	1.55	二甘醇单乙醚
29.293	2.97	4.16	2.39	3.15	1.39	3,6,9,12-四氧杂十四烷-1-醇
30.735	0.54	0.99	3.11	1.69	0.71	12-冠醚-4
33.31	2.38	2.43	2.81	3.12	2.80	四乙二醇
34.782	34.44	16.10	16.04	20.55	38.62	正十六烷酸
36.954	12.02	14.16	12.76	15.61	38.50	十八烷酸
38.766	33.88	13.61	35.41	18.75	15.31	五乙二醇