葡萄劣变过程中挥发性物质的FTIR光谱分析

doi:10.6023/A12110872

化学学报 ›› 2013, Vol. 71 ›› Issue (02): 234-238.DOI: 10.6023/A12110872 上一篇下一篇

研究论文

葡萄劣变过程中挥发性物质的FTIR光谱分析

王文重^a,b, 董大明^a, 郑文刚^a, 韩峻峰^b, 叶松^b, 矫雷子^a, 赵贤德^a

a 北京市农林科学院国家农业信息化工程技术研究中心北京 100097;
b 桂林电子科技大学电子工程与自动化学院桂林 541004

投稿日期:2012-11-05 发布日期:2012-12-28
通讯作者: 董大明 E-mail:dongdm@nercita.org.cn
基金资助:
项目受国家自然科学基金(No. 31101748, 31271614)和北京市农林科学院创新能力建设专项(No. KJCX201102001)资助.

Analysis of Volatiles during Grape Deterioration Using FTIR

Wang Wenzhong^a,b, Dong Daming^a, Zheng Wengang^a, Han Junfeng^b, Ye Song^b, Jiao Leizi^a, Zhao Xiande^a

a National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097;
b School of Electronic Engineering and Automation, Guilin University of Electronic Technology, Guilin 541004

Received:2012-11-05 Published:2012-12-28
Supported by:
Project supported by the National Natural Science Foundation of China (Nos. 31101748, 31271614) and Innovation Building Program of Beijing Academy of Agriculture and Forestry Sciences (No. KJCX201102001).

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摘要/Abstract

葡萄在运输和贮藏过程中极易发生变质, 对葡萄劣变进行预警可有效降低大规模腐败的风险. 研究了葡萄在劣变过程中所产生挥发性物质的FTIR光谱特性. 实验证明了葡萄劣变中挥发性物质的主要成分为乙酸乙酯、乙醇、二氧化碳和水汽. 通过光谱定量化分析研究挥发性物质在劣变中的变化规律, 发现葡萄在劣变开始发生时的气体释放速率会发生阶跃性变化. 论文采用主成分分析法(PCA)对挥发性物质的红外光谱进行了分类, 可以准确地区分未变质、轻度变质和重度变质的葡萄. 论文的结论说明挥发性物质的FTIR光谱分析可以有效鉴别贮藏中葡萄的劣变程度. 而且由于挥发性气体在葡萄劣变中的阶跃变化性质, 使这种鉴别方法具有不易受葡萄数量、存放方式影响的优点. 论文的研究为葡萄劣变监测设备研制提供了理论和技术基础.

关键词: 葡萄劣变, 挥发性物质, 傅里叶变换红外光谱, 主成分分析, 分类

Grape is very perishable in transportation and storage, so its early warning is particularly important to lower the risks of large-scale deterioration. In order to study grape deterioration process, we analyzed the volatile compounds from grapes using Fourier transform infrared (FTIR) spectroscopy. Several grapes were put in the sample compartment of the FTIR spectrometer for 2 h per day. Then, the volatile compounds vaporized from the grapes were measured directly using the spectrometer. A high energy ceramic IR-source was used to improve the signal-to-noise ratio. We collected the FTIR spectrum before sample was put in as a background to eliminate the influence of air. Spectral signatures of the volatiles from grapes were analyzed and used to classify the grape samples into deterioration or not. By spectral analysis, the volatile mainly includes ethyl acetate, ethanol and carbon dioxide. The above three volatile vaporized more and more from the grapes during deterioration process. We also found that the release rates of volatile compounds get its highest value when the grapes just started deteriorating, so, this value could be used to monitor the beginning of deterioration. The methods to classify grapes deterioration levels were also studied. Firstly, grape deterioration processes were divided into three stages, fresh, slight deterioration and severe deterioration, by appearance and sensory evaluation. Then, a principle compounds analysis (PCA) was used for unsupervised classification to FTIR spectra. Results showed that this method could distinguish grapes into fresh and deterioration by choosing proper data pre-processing algorithms. This paper provides a new way to study the fruit deterioration mechanism, and premise a foundation for developing early-warning equipment for evaluation and monitoring fruit deterioration during its storage and transportation. Furthermore, because of the step change of release rates of volatile compounds at the beginning of deterioration, this kind of classifying method and monitoring system may not influenced by grapes quantity and store patterns.

Key words: grape deterioration, volatile compounds, Fourier transform infrared (FTIR), principal component analysis (PCA), classification

引用此文

王文重, 董大明, 郑文刚, 韩峻峰, 叶松, 矫雷子, 赵贤德. 葡萄劣变过程中挥发性物质的FTIR光谱分析[J]. 化学学报, 2013, 71(02): 234-238.

Wang Wenzhong, Dong Daming, Zheng Wengang, Han Junfeng, Ye Song, Jiao Leizi, Zhao Xiande. Analysis of Volatiles during Grape Deterioration Using FTIR[J]. Acta Chimica Sinica, 2013, 71(02): 234-238.

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葡萄劣变过程中挥发性物质的FTIR光谱分析

Analysis of Volatiles during Grape Deterioration Using FTIR

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