贮藏保鲜中SO_2伤害对红提葡萄香气组分的影响  

Effect of Sulfur Dioxide Injury on Aroma Components of Postharvest Red Globe

作　　者：李志文[1,2] 张平[1] 黄艳凤[1] 成明[3] 朱志强[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]天津大学化工学院,天津300072 [3]天津科技大学食品工程与生物技术学院,天津300222

出　　处：《西北植物学报》2011年第2期385-392,共8页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家葡萄产业技术体系建设项目(nycytx-30-ch-02)

摘　　要：采用固相微萃取技术及气相-质谱联用技术对不同SO2漂白伤害程度的红提果实进行香气成分的提取与鉴定,以探讨SO2漂白伤害对贮藏葡萄果实中香气组分的影响.结果表明,果实经漂白伤害后其具有芳香气味的气体所占比重明显下降,主要成分醇类化合物下降最多,而具有刺激难闻气味的酸类化合物所占比重明显上升;此外,4-萜烯醇、正己醇、月桂醇、松油醇、芳樟醇、橙花醇、乙酸萜烯酯及青叶醛等具有葡萄特征性香味的化合物在香气中所占比例明显下降或消失,而异辛醇、1-辛烯-3-醇、壬酸、辛酸、正癸酸、乙酸、己酸、2,6-二叔丁基对甲酚及2-丁基-5-(2-甲基丙基)-噻吩等具有臭味或刺激性气味的化合物出现或所占比重上升.说明,SO2伤害对红提果实香气的影响主要表现为香味化合物所占比重的减少或消失及异味化合物的产生.In order to investigate the SO2 bleaching injury on storage grape aroma components of fruits,we extracted and identified aroma components of red globe fruit with SO2 bleaching damage by solid phase micro-extraction（SPME） and gas chromatography-mass spectrometry（GC/MS）.The results showed that the aroma components and total relative content significantly decreased after bleaching injury by SO2.Alcohols which are main component of aromatic decreased significantly.The relative content of acidic compounds with odor stimulus increased significantly.In addition,after SO2 bleaching injury,the relative content of compounds with characteristic flavor in grape such as 4-terpineol,n-hexanol,lauryl,terpineol,linalool,nerol,terpinyl acetate and leaf aldehyde decreased significantly or disappear,and the compounds with odor or pungent odour such as isooctyl alcohol,1-octen-3-ol,n-nonanoic acid,2,6-di-tert-butyl-4-methylphenol,and,2-butyl-5-（2-methylpropyl）-thiophene appear or relative content increased.So the impact of SO2 injury to red globe aroma characteristics mainly showed a reduction or disappearance of the flavor components and an appearance or increase of odor components.

关 键 词：葡萄 二氧化硫 香气组分 固相微萃取 气质联用 

分 类 号：Q945.66[生物学—植物学]