SO_2伤害对巨峰葡萄香气物质的影响研究  

Study on effects of SO_2 injury on aroma compounds in Kyoho grapes

作　　者：成明[1] 黄艳凤[2] 张平[2] 朱志强[2] 李志文[2] 任朝晖[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]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

出　　处：《食品工业科技》2011年第6期350-353,共4页Science and Technology of Food Industry

基　　金：国家葡萄产业技术体系建设项目(nycytx-30-ch-02);农业部公益性行业(农业)科研专项经费项目(nyhyzx07-027)

摘　　要：利用顶空固相微萃取(HS-SPME)和气相色谱/质谱分析(GC-MS)联用技术,对无SO2伤害和不同程度SO2伤害的巨峰葡萄的香气物质进行了分析比较。结果发现,SO2伤害对巨峰葡萄的香气物质的种类和相对含量均有较大影响。检出未漂白、中度漂白和重度漂白的三类葡萄中香气物质分别为44、43、43种,分别占各自所有组分总峰面积的93.49%、95.28%和94.52%。随着漂白程度的增加,葡萄中酯类物质含量逐渐下降,醇类物质含量逐渐增加,无SO2伤害(未漂白)葡萄中醛类物质含量均高于其他两类葡萄,其他种类物质含量变化不大。Headspace solid-phase microextraction（HS-SPME）and gas chromatography-mass spectrometry（GC-MS）were used to determine aroma compounds in Kyoho grapes suffering from different degree of SO2 injury.The results indicated that SO2 injury had major effect on aroma compound conpositions and relative contents.The components identified in non-injury,slight-injury and serious-injury Kyoho grape were 44,43 and 43,which accounted for 93.49%,95.28% and 94.52% of their total content respectively.With the increase of bleaching,the content of esters decreased gradually,while alcohols increased.The content of aldehydes in non-injury grape was more than in other two kinds,and the content of other compounds had a little change in all Kyoho grapes.

关 键 词：巨峰葡萄 SO2伤害 香气成分 气相色谱/质谱分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]