广西酿酒葡萄果实挥发性香气成分分析
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摘要
利用顶空固相微萃取结合气相色谱-质谱联用技术,分析了广西酿酒葡萄野酿2号和凌丰果实的香气物质组成及含量,以赤霞珠果实为对照。结果表明,3种葡萄果实中共鉴定出87种香气成分,野酿2号37种,凌丰46种,赤霞珠50种。在挥发组分总含量上,赤霞珠(7863.72μg/kg)明显高于凌丰(2348.59μg/kg)和野酿2号(1426.00μg/kg)。野酿2号主要以醛类为主,占果实挥发性成分总含量的81.02%;凌丰和赤霞珠主要以醇类和酯类为主,占各自挥发性成分总含量的94.95%、97.58%。3个葡萄品种在香气组成的种类、比例及含量上均存在明显差异。
The composition and the content of aromatic components of wine grapes in Guangxi including Yeniang No.2 and Lingfeng were analyzed by SPME coupled with GC-MS with Cabernet Sauvignon as the contrast sample. The results showed that, there were87 kinds of aromatic compounds isolated and identified from the three grape species(37 kinds of aromatic compounds in Yeniang No.2, 46 in Lingfeng, and 50 in Cabernet Sauvignon); the total content of aromatic compounds of Cabernet Sauvignon was obviously higher than Yeniang No.2 and Lingfeng; the main aromatic compounds were aldehydes in Yeniang No.2, accounting for 81.02 % of total aromatic components content, and the main aromatic compounds were alcohols and esters in Lingfeng and Cabernet Sauvignon, accounting for 94.95 % and 97.58 % respectively of total aromatic components content. Besides, there were significant differences in the variety, the ratio and the content of aromatic components among the three different wine grapes.
The composition and the content of aromatic components of wine grapes in Guangxi including Yeniang No.2 and Lingfeng were analyzed by SPME coupled with GC-MS with Cabernet Sauvignon as the contrast sample. The results showed that, there were87 kinds of aromatic compounds isolated and identified from the three grape species(37 kinds of aromatic compounds in Yeniang No.2, 46 in Lingfeng, and 50 in Cabernet Sauvignon); the total content of aromatic compounds of Cabernet Sauvignon was obviously higher than Yeniang No.2 and Lingfeng; the main aromatic compounds were aldehydes in Yeniang No.2, accounting for 81.02 % of total aromatic components content, and the main aromatic compounds were alcohols and esters in Lingfeng and Cabernet Sauvignon, accounting for 94.95 % and 97.58 % respectively of total aromatic components content. Besides, there were significant differences in the variety, the ratio and the content of aromatic components among the three different wine grapes.
引文
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[2]朱建华,彭宏祥,张瑛,等.广西毛葡萄生产存在的问题及对策探讨[J].广西农业科学,2006,37(1):78-80.
[3]吴代东,邹瑜,牟海飞,等.野酿2号两性花毛葡萄石漠化山地栽培关键技术[J].中国南方果树,2012,41(3):138-140.
[4]刘晶,李华,陶永胜,等.不同酿造工艺对两性花毛葡萄NW96葡萄酒挥发性物质的影响[J].食品科学,2013,34(10):117-121.
[5]姜文广,李记明,徐岩,等.4种酿酒红葡萄果实的挥发性香气成分分析[J].食品科学,2011,32(6):225-229.
[6]胡博然,李华.不同酿酒葡萄品种浆果香味成分的GC-MS分析[J].食品与发酵工业,2005,31(12):89-92.
[7]赵悦,孙玉霞,孙庆扬,等.不同产地酿酒葡萄赤霞珠果实中挥发性香气物质差异性研究[J].北方园艺,2016(4):23-28.
[8]SEFTON M A,FRANCIS I L,WILLIAMS P J.The volatile composition of Chardonnay juices-a study by flavor precursor analysis[J].American journal of enology and viticulture,1993,44(4):359-370.
[9]蒋宝,张振文,王丽娜,等.黄土高原地区酿酒葡萄果实香气成分的GC-MS分析[J].食品与发酵工业,2011,37(3):172-196.
[10]张劲,秦晓媛,杨莹,等.桂葡3号葡萄浆果特征香气成分分析[J].南方农业学报,2015,46(5):871-875.
[11]汪立平,徐岩,赵光鳌,等.顶空固相微萃取法快速测定苹果酒中的香味物质[J].无锡轻工大学学报,2003,22(1):1-6.
[12]田子卿,王小宏,柳军民,等.不同酶处理对浓缩苹果汁品质及香气成分的影响[J].农产品加工,2013(9):13-16.
[13]李娜娜,王华,唐国冬,等.低温处理葡萄对爱格丽干白葡萄酒香气成分的影响[J]食品科学,2016,37(13):71-76.
[14]南海龙,李华,蒋志东.山葡萄及其种间杂种结冰果实香气成分的GC-MS分析[J].食品科学,2009,30(12):168-171.
[15]于立志,马永昆,张龙,等.GC-O-MS法检测句容产区巨峰葡萄香气成分分析[J].食品科学,2015,36(8):196-200.
[16]李华.现代葡萄酒工艺学[M].西安:陕西人民出版社,1995.
[17]涂正顺,薛洁,常伟,等.吉林地区山葡萄果实香气成分的GC-MS分析[J].西北农林科技大学学报,2007,35(10):66-70.
[18]CABRITA M,FREITAS A,LAUREANO O,et al.Glycosidic aroma compounds of some Portuguese grape cultivars[J].Journal of the science of food and agriculture,2006,77(16):922-931.
[19]张志龙,韩舜愈,祝霞,等.武威地区黑比诺干红葡萄酒挥发性香气成分分析[J].甘肃农业大学学报,2014,49(5):164-170.
[20]李华.葡萄酒品尝学[M].北京:科学出版社,2006.