Xiang Yun, Lei Chang, Hu Ge, Zhou Wei, Li Ya, Huang Dan
State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China.
School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China.
Foods. 2023 Sep 23;12(19):3543. doi: 10.3390/foods12193543.
In recent years, as the desire for a healthy lifestyle has become more widespread, consumers are gaining an increasing appreciation for safe, high-quality food. Researchers are constantly seeking new ways to protect foods from insect pests and fungi. This study used GC-IMS to analyze the volatile organic compounds and flavor characteristics of Finger Citron in response to different doses of Co irradiation. The principal component analysis method was used to explore the overall differences in flavor spectra, and a total of 60 compounds were identified. The fingerprints of volatile organic compounds in the samples showed that the volatile organic compounds with doses of Co irradiation in about 0 kGy and 5 kGy are similar, while the 10 kGy samples are quite different. The PCA results showed that the similarity between 0 kGy and 5 kGy was slightly higher, and the difference between 10 kGy and other samples was greater. Therefore, it was determined that Co irradiation with a 10 kGy intensity has a significant influence on the content of volatile oils components, while Co irradiation with a 5 kGy intensity has little effect. Irradiation technology is demonstrated as a promising method of food sterilization, but the irradiation dose and chemical composition must be taken into consideration.
近年来，随着对健康生活方式的追求日益普遍，消费者对安全、高品质食品的认可度越来越高。研究人员不断寻求新方法来保护食品免受虫害和真菌侵害。本研究采用气相色谱-离子迁移谱联用技术（GC-IMS）分析不同剂量钴辐照下佛手的挥发性有机化合物和风味特征。运用主成分分析法探究风味光谱的整体差异，共鉴定出60种化合物。样品中挥发性有机化合物的指纹图谱表明，钴辐照剂量约为0千戈瑞和5千戈瑞时的挥发性有机化合物相似，而10千戈瑞的样品差异较大。主成分分析结果显示，0千戈瑞和5千戈瑞之间的相似度略高，10千戈瑞与其他样品之间的差异更大。因此，确定10千戈瑞强度的钴辐照对挥发油成分含量有显著影响，而5千戈瑞强度的钴辐照影响较小。辐照技术被证明是一种很有前景的食品杀菌方法，但必须考虑辐照剂量和化学成分。
