不同品种白葡萄成熟果实香气成分分析
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摘要
[目的]对比不同品种白葡萄果实香气成分及含量差异。[方法]运用气相色谱-质谱联用(GC-MS)技术对水晶葡萄、白香蕉葡萄和阳光玫瑰3个品种成熟果实香气物质进行检测,分析不同品种白葡萄果实香气成分及含量差异。[结果]水晶葡萄和白香蕉葡萄分别检查出36、33种香气物质,包括醇类、醛类、酮类、酯类、烯烃、烷烃及少量其他化合物,酯类物质含量最多,所占比重较大,水晶葡萄中氨茴酸甲酯和β-紫罗兰酮为特殊致香物质,白香蕉葡萄则以大马酮为主。阳光玫瑰仅含有醇类、醛类、酯类、烷烃和烯烃5类,共29种香气物质,其主要致香成分除主要几种单萜醇类,还有月桂烯、罗勒烯和柠檬烯。[结论]不同品种白葡萄果实香气成分及含量差异明显,特征香气存在一定差异。
[Objective]The research aimed to compare the aroma components and content of different white grape varieties.[Method] Gas chromatography-mass spectrometry(GC-MS) was used to detect the aroma components of mature fruits of 'Shuijing','White Banana' and 'Shine Muscat' grape.The differences in aroma components and contents of different grape varieties were analyzed.[Result]'Shuijing' grape and 'White Banana' grape were found to have 36 and 33 kinds of aroma substances,including alcohols,aldehydes,ketones,esters,olefins,alkanes and a small amount of other compounds.The content of esters was the highest,accounting for a large proportion.In 'Shuijing' grape,methyl anthranilate and β-Ionone were the main aroma substances,while 'White Banana' grape's main substance was damascenone.'Shuijing' grape contained only 5 kinds of alcohols,aldehydes,esters,alkanes and olefins.There were 29 kinds of aroma substances.The main aroma components were mainly composed of several monoterpene alcohols,as well as myrcene,basilene and limonene.[Conclusion]The aroma components and contents of different varieties of 'White Banana' grape fruit were significantly different,and the characteristic aroma was different.
[Objective]The research aimed to compare the aroma components and content of different white grape varieties.[Method] Gas chromatography-mass spectrometry(GC-MS) was used to detect the aroma components of mature fruits of 'Shuijing','White Banana' and 'Shine Muscat' grape.The differences in aroma components and contents of different grape varieties were analyzed.[Result]'Shuijing' grape and 'White Banana' grape were found to have 36 and 33 kinds of aroma substances,including alcohols,aldehydes,ketones,esters,olefins,alkanes and a small amount of other compounds.The content of esters was the highest,accounting for a large proportion.In 'Shuijing' grape,methyl anthranilate and β-Ionone were the main aroma substances,while 'White Banana' grape's main substance was damascenone.'Shuijing' grape contained only 5 kinds of alcohols,aldehydes,esters,alkanes and olefins.There were 29 kinds of aroma substances.The main aroma components were mainly composed of several monoterpene alcohols,as well as myrcene,basilene and limonene.[Conclusion]The aroma components and contents of different varieties of 'White Banana' grape fruit were significantly different,and the characteristic aroma was different.
引文
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[14] LIU C X,FAN P G,HE M X,et al.Inheritance of muscat berry volatiles in grape interspecific cross population[J].Euphytica,2016,208(1):73-89.
[15] 王玲,尹克林.‘达赛莱克特’草莓果实发育成熟过程中香气物质的变化及其特征成分的确定[J].果树学报,2018,35(4):433-441.
[16] 史文婷,王磊,李淑红,等.赤霉素和氯吡脲对‘阳光玫瑰’葡萄果实无核化及品质的影响[J].北方园艺,2017,41(16):19-24.
[17] ROCHA S M,COUTINHO P,BARROS A,et al.Establishment of the varietal volatile profile of musts from white Vitis vinifera L.varieties[J].Journal of the science of food & agriculture,2010,87(9):1667-1676.
[18] 李海燕,张丽平,王莉,等.2种植物生长调节剂对阳光玫瑰葡萄品质的影响[J].浙江大学学报(农业与生命科学版),2016,42(4):419-426.
[19] MATSUMOTO H,IKOMA Y.Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘Shine Muscat’(Vitis labruscana Baily×V.vinifera L.)[J].Postharvest biology & technology,2016,112:256-265.
[20] 迟明,刘美迎,宁鹏飞,等.避雨栽培对酿酒葡萄果实品质和香气物质的影响[J].食品科学,2016,37(7):27-32.
[21] 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.
[22] WINKLER A J,COOK J A,KLIERE W M,et al.General viticulture [M].Berkley:University of California Press,1974:17-20,59,166-167.
[23] 谭伟,唐晓萍,董志刚,等.4个无核鲜食葡萄品种及其亲本果实香气成分分析[J].果树学报,2015,32(3):440-447.
[2] 钱春.白香蕉葡萄芽变突变体鉴定及四倍体诱导研究[D].重庆:西南大学,2006.
[3] SDIRI S,NAVARRO P,MONTERDE A,et al.New degreening treatments to improve the quality of citrus fruit combining different periods with and without ethylene exposure[J].Postharvest biology and technology,2012,63(1):25-32.
[4] 孟祥云,王枝翠,王雨歌,等.地面遮阴对新疆红地球葡萄果实着色的影响[J].果树学报,2014,31(1):60-65.
[5] 魏玲玲,王武,陶建敏.葡萄香气物质研究进展[J].中国南方果树,2018,47(3):159-165.
[6] 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.
[7] VILANOVA M,GENISHEVA Z,BESCANSA L,et al.Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages[J].Phytochemistry,2012,74:196-205.
[8] 王继源,冯娇,侯旭东,等.CPPU对‘阳光玫瑰’葡萄品质及香气合成相关基因表达的影响[J].南京农业大学学报,2016,39(6):915-923.
[9] WU Y S,DUAN S Y,ZHAO L P,et al.Aroma characterization based on aromatic series analysis in table grapes[J].Scientific reports,2016,6:31116.
[10] XU X Q,LIU B,ZHU B Q,et al.Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions[J].Plant Physiol Biochem,2015,89:123-133.
[11] 曹锰,郭景南,魏志峰,等.避雨栽培对‘金手指’葡萄果实生长及香气物质组分的影响[J].果树学报,2015,32(5):894-902.
[12] FERNáNDEZ-LóPEZ J A,ALMELA L,MU,et al.Dependence between colour and individual anthocyanin content in ripening grapes[J].Food fesearch international,1998,31(9):667-672.
[13] 孙磊,朱保庆,王晓玥,等.早中熟鲜食葡萄5个品种及其亲本果实单萜成分分析[J].园艺学报,2016,43(11):2109-2118.
[14] LIU C X,FAN P G,HE M X,et al.Inheritance of muscat berry volatiles in grape interspecific cross population[J].Euphytica,2016,208(1):73-89.
[15] 王玲,尹克林.‘达赛莱克特’草莓果实发育成熟过程中香气物质的变化及其特征成分的确定[J].果树学报,2018,35(4):433-441.
[16] 史文婷,王磊,李淑红,等.赤霉素和氯吡脲对‘阳光玫瑰’葡萄果实无核化及品质的影响[J].北方园艺,2017,41(16):19-24.
[17] ROCHA S M,COUTINHO P,BARROS A,et al.Establishment of the varietal volatile profile of musts from white Vitis vinifera L.varieties[J].Journal of the science of food & agriculture,2010,87(9):1667-1676.
[18] 李海燕,张丽平,王莉,等.2种植物生长调节剂对阳光玫瑰葡萄品质的影响[J].浙江大学学报(农业与生命科学版),2016,42(4):419-426.
[19] MATSUMOTO H,IKOMA Y.Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘Shine Muscat’(Vitis labruscana Baily×V.vinifera L.)[J].Postharvest biology & technology,2016,112:256-265.
[20] 迟明,刘美迎,宁鹏飞,等.避雨栽培对酿酒葡萄果实品质和香气物质的影响[J].食品科学,2016,37(7):27-32.
[21] 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.
[22] WINKLER A J,COOK J A,KLIERE W M,et al.General viticulture [M].Berkley:University of California Press,1974:17-20,59,166-167.
[23] 谭伟,唐晓萍,董志刚,等.4个无核鲜食葡萄品种及其亲本果实香气成分分析[J].果树学报,2015,32(3):440-447.