Steingass Christof Björn, Carle Reinhold, Schmarr Hans-Georg
Institute of Food Science and Biotechnology, Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany,
Anal Bioanal Chem. 2015 Mar;407(9):2591-608. doi: 10.1007/s00216-015-8474-z. Epub 2015 Feb 21.
Qualitative ripening-dependent changes of pineapple volatiles were studied via headspace solid-phase microextraction and analyzed by comprehensive two-dimensional gas chromatography quadrupole mass spectrometry (HS-SPME-GC×GC-qMS). Early green-ripe stage, post-harvest ripened, and green-ripe fruits at the end of their commercial shelf-life were compared to air-freighted pineapples harvested at full maturity. In total, more than 290 volatiles could be identified by mass spectrometry and their linear retention indices. The majority of compounds comprise esters (methyl and ethyl esters of saturated and unsaturated fatty acids, acetates), terpenes, alcohols, aldehydes, 2-ketones, free fatty acids, and miscellaneous γ- and δ-lactones. The structured separation space obtained by GC×GC allowed revealing various homologous series of compound classes as well as clustering of sesquiterpenes. Post-harvest ripening increased the diversity of the volatile profile compared to both early green-ripe maturity stages and on-plant ripened fruits.
通过顶空固相微萃取研究了菠萝挥发性成分随成熟度的定性变化，并采用全二维气相色谱-四极杆质谱联用仪（HS-SPME-GC×GC-qMS）进行分析。将商业货架期结束时的早期绿熟阶段、采后成熟的果实以及绿熟果实与空运的完全成熟菠萝进行比较。通过质谱及其线性保留指数，总共可鉴定出290多种挥发性成分。大多数化合物包括酯类（饱和和不饱和脂肪酸的甲酯和乙酯、乙酸酯）、萜类、醇类、醛类、2-酮类、游离脂肪酸以及各种γ-和δ-内酯。GC×GC获得的结构化分离空间能够揭示各类化合物的不同同系物系列以及倍半萜类的聚类情况。与早期绿熟成熟阶段和树上成熟的果实相比，采后成熟增加了挥发性成分的多样性。
