黑提葡萄不同部位的香气分析
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摘要
为了深入了解葡萄的芳香物质特点,采用热脱附对黑提葡萄皮、黑提葡萄肉及黑提葡萄汁的香气成分进行提取,并用GC-MS进行分析鉴定,共检出37种香气成分,其中黑提葡萄皮有25种,黑提葡萄肉有20种,黑提葡萄汁有18种,主要以酯类化合物、醇类化合物、醛类化合物、烯类化合物为主,辅于少量的酸类化合物、酮类化合物。黑提葡萄皮以酯类、醇类为主,占总质量分数的88.23%,黑提葡萄肉以酯类为主,占总质量分数的96.01%,黑提葡萄汁以酯类和醛类为主,占总质量分数的97.63%,物质不同的成分组成及含量体现出不同部位各自香气的差异。
In order to understand the aroma characteristics of the grape,we use the thermal desorption to extract the aroma components of the black grape skin,the black grape flesh and the black grape juice,analyze and identify according to GC-MS. 37 kinds of aroma components have been detected. In these aroma components,black grape skin contains 25 kinds of aroma components;black grape flesh contains 20 kinds of aroma components and black grape juice contains 18 kinds of aroma components. For the ingredient of these aroma components,ester compounds,alcohol compounds,aldehyde compounds,alkene compounds take an important part. Acids and ketones take a small part. Esters and alcohols form the majority of the black grape skin,standing for 88.23% of the total mass fraction. Esters,forms the majority of the black grape pulp, standing for 96.01% of the total mass fraction. Esters and aldehydes forms the majority of the black grape juice, standing for 97.63% of the total mass fraction. The difference of composition and content will reflect the different of fragrance from different parts.
In order to understand the aroma characteristics of the grape,we use the thermal desorption to extract the aroma components of the black grape skin,the black grape flesh and the black grape juice,analyze and identify according to GC-MS. 37 kinds of aroma components have been detected. In these aroma components,black grape skin contains 25 kinds of aroma components;black grape flesh contains 20 kinds of aroma components and black grape juice contains 18 kinds of aroma components. For the ingredient of these aroma components,ester compounds,alcohol compounds,aldehyde compounds,alkene compounds take an important part. Acids and ketones take a small part. Esters and alcohols form the majority of the black grape skin,standing for 88.23% of the total mass fraction. Esters,forms the majority of the black grape pulp, standing for 96.01% of the total mass fraction. Esters and aldehydes forms the majority of the black grape juice, standing for 97.63% of the total mass fraction. The difference of composition and content will reflect the different of fragrance from different parts.
引文
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[2]仁杰.各色葡萄功效各不同[J].农村实用技术,2010(3):60.
[3]谢倩,汪婷,李佳楠.几种常见品种葡萄籽及葡萄皮中原花青素含量测定[J].科教导刊(上旬刊),2017(12):170-171.
[4]周晓明,郭春苗,樊丁宇,等.葡萄干营养与功效的研究进展[J].食品研究与开发,2015,36(19):179-183.
[5]买买提·葡萄干的加工工艺[J].农村百事通,2018(13):41-42.
[6]徐国军,陆胜民.低糖保健型葡萄罐头的生产工艺[J].食品与机械,2003(5):44-45.
[7]王启明.葡萄果脯的制作工艺[J].农产品加工,2003(12):24-25.
[8]杨爱玲,金长明.葡萄饮料研制技术[J].甘肃科技情报,1995(5):61.
[9]秦丽娜,倪元颖,梁方华,等.利用香气成分识别葡萄酒品种和产地的初步研究[J].酿酒科技,2008(2):40-44,46.
[10]李记明,贺普超.中国野生毛葡萄酒的香味成分分析[J].西北植物学报,2003(1):134-137.
[11]刘丽媛,刘延琳,李华.葡萄酒香气化学研究进展[J].食品科学,2011,32(5):310-316.
[12]姜文广,李记明,徐岩.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.
[13]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.
[14]周建梅,曹耀鹏,贾名波,等.山东不同产区巨峰葡萄香气物质分析[J].中外葡萄与葡萄酒,2013(2):16-20.
[15]谭伟,唐晓萍,董志刚,等.4个四倍体玫瑰香味鲜食葡萄品种与其亲本果实香气成分分析[J].果树学报,2017,34(4):435-443.
[16]成明,张平,黄艳凤,等.不同成熟度乍娜葡萄挥发性香气成分分析[J].中外葡萄与葡萄酒,2011(7):14-19,23.
[17]李春美,钟慧臻,郝菊芳,等.固相微萃取-气相色谱-质谱联用法分析荔枝汁贮藏过程中香气成分的变化[J].食品科学,2011,32(8):206-211.
[18]成明.不同贮藏条件对葡萄贮藏期间香气成分变化影响的研究[D].天津:天津科技大学,2011.
[19]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.
[20]冯瑞萍,蒲新林.无公害黑提葡萄栽培技术[J].新疆农业科技,2003(5):37.