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

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中图分类号φ 文献标志码φ 文章编号：1008-1038（2025）05-0009-08

DOI：10.19590/j.cnki.1008-1038.2025.05.002

Dynamic Changes of Volatile Compounds in Strawberry Tomatoes during Storage by GC-IMS Analysis

ZHAO Xinyu， YAN Xinhuan， TAN Mengnan，PAN Shaoxiang， FAN Yixuan，LIU Xuemei* （Jinan Fruit Research Institute，All China Federation of Supply & Marketing Co-operatives， Jinan 250220， China）

Abstract： This study analyzed the dynamic changes of volatile compounds in strawberry tomatoes during roomtemperature storage （1-10 days） using gas chromatography-ion mobility spectrometry（GC-IMS）.GC-IMS fingerprinting combined with principal component analysis（PCA） wasperformed to comparevolatile components across diffrent 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 strawbery 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 inthe later stage of storage（7-10 days）.Substances with unpleasant odors，such as propionic acid and benzaldehyde，gradually accumulated. PCA further confirmed thatthe volatilecomponents of strawberry tomatoes changed significantly after3 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.

Keywords： Strawberry tomatoes; volatile compounds; GC-IMS; fingerprint profiles; PCA analysis

草莓番茄是一种兼具水果甜感与蔬菜营养价值的特色番茄品种，近年来因其独特风味和浓郁香气而备受市场青睐。（剩余7715字）