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腐烂的甜菜生物标志物:一种低温挥发性有机化合物分析框架,使用静态头空间气色谱-质谱

Sujia Li¹, Ashish Christopher¹, Yu Lu¹

¹Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA.

Journal of food science

|September 19, 2025

概括

早期检测甜菜储存腐烂是非常重要的. 这项研究优化了使用挥发性有机化合物 (VOC) 的低温方法,如乙醇和乙烯酸乙烯,以进行准确的检测,提高了行业的可行性.

科学领域:

农业科学农业科学
分析化学分析化学

背景情况:

甜菜储存腐烂会降低糖的质量和经济价值.
早期发现腐烂对于减轻损失至关重要.
挥发性有机化合物 (VOC) 是检测腐烂的潜在生物标志物.

研究的目的:

开发和优化低温静态头空间气色谱-质谱法 (HS-GC-MS) 方法.
为了在现实的储存条件下 (4°C-20°C) 实现准确的VOC分析.
为了确定可靠的VOC标记物,以便早期检测到甜菜储存腐烂.

主要方法:

优化样品准备,校准和静态头部空间采样参数.
开发一个低温的HS-GC-MS协议.
在健康和腐烂的甜菜样本之间比较VOC档案.

主要成果:

确定乙醇和乙酸乙烯作为用于早期腐烂检测的关键VOC标记物.
建立了一个灵敏可靠的低温检测协议.
乙乙酸的检测限值为0.03ppm,乙醇的检测限值为1.4ppm,回收率高 (101-105%).

结论:

优化的低温HS-GC-MS方法准确地描述了储存的甜菜中的VOC.
该方法为将VOC分析与传感器和机器学习技术集成为实时监测提供了基础.
提升了甜菜储存腐烂管理,减少了经济损失.

关键词:

监控食品储存,监控食品的储存情况.头部空间头部空间低温分析的分析方法糖果甜菜糖果甜菜挥发性有机化合物挥发性有机化合物

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Volatilization

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...