识别挥发性有机化合物的早期变化.
Jiyu Cheng1, Jiawen Wu1, Zhihao Liu1
1College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.
Foods (Basel, Switzerland)
|June 10, 2023
概括
通过分析挥发性有机化合物 (VOCs),可以早期检测甜中的黑色腐烂. 这项研究确定了与Ceratocystis fimbriata感染相关的关键VOC,用于疾病监测.
科学领域:
- 植物病理学 植物病理学
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
背景情况:
- 虫虫 (Ceratocystis fimbriata) 导致甜中的黑色腐烂,影响味道并产生毒素.
- 早期检测这种病原体对于防止作物损失和确保食品安全至关重要.
研究的目的:
- 为了识别与甜中早期黑色腐烂相关的挥发性有机化合物 (VOCs).
- 为了建立用于监测Ceratocystis fimbriata感染的VOC档案.
主要方法:
- 头部气体染色学-离子运动谱学 (HS-GC-IMS) 用于检测感染的甜中的VOC.
- 生物化学分析测量了氨酸,酸盐,粉,可溶性蛋白质和酶活动 (LOX,PDC,ADH,PAL).
- 化学测量方法,如主要成分分析 (PCA) 和直角部分最小平方-歧视性分析 (OPLS-DA) 用于歧视.
主要成果:
- 鉴定出55种挥发性有机化合物,在感染过程中,阿尔代和类化合物减少,而酒精和类化合物增加.
- 生物化学标记物如甲和酸增加,粉减少,酶活动随着感染时间的增加而增加.
- 挥发性有机化合物 (VOC) 档案显示,从感染后0至72小时内,健康和受感染的甜之间存在显著的歧视.
结论:
- 挥发性有机化合物的变化与C. fimbriata感染的甜中的生化变化和酶活性相关.
- 25种不同的VOC被确定为早期检测黑色腐烂的潜在生物标志物.
- HS-GC-IMS与化学测量相结合,为甜的早期疾病监测提供了一个有希望的方法.
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