不同成熟度乍娜葡萄挥发性香气成分分析  

Analysis of aroma compounds of Zana grape at different stage of maturation

作　　者：成明[1] 张平[2] 黄艳凤[2] 李志文[2] 任朝晖[2] 朱志强[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：《中外葡萄与葡萄酒》2011年第4期14-19,23,共7页Sino-Overseas Grapevine & Wine

基　　金：现代农业产业技术体系专项资金资助(CARS-30);农业部公益性行业(农业)科研专项经费(nyhyzx07-027)资助

摘　　要：采用固相微萃取法,分别使用50/30μmCAR/DVB/PDMS和100μmPDMS萃取头萃取了乍娜葡萄的香气成分。通过比较萃取物质的种类和含量,选定50/30μmCAR/DVB/PDMS为最佳萃取头,并利用该萃取头结合气相色谱质谱联用(GC-MS)技术测定了3种不同成熟度乍娜葡萄的挥发性香气成分。结果表明:乍娜葡萄的香气成分主要由酯类、醇类、醛类和酸类组成,其中含量较高有乙酸乙酯、1-己醇、(E)-2-己烯-1-醇、(E)-2-己烯醛等。随着成熟度的增加,香气成分的总量增加,其中酯类、醛类和酸类总量和相对含量均下降,醇类含量升高。Solid-phase microextraction（SPME） was used to extract aromatic compounds from Zana, two kinds of entraction fibers： 50/30μm CAR/DVB/PDMS and 100μm PDMS were used. The 50/30μm CAR/DVB/PDMS was found to be the optimal extraction fiber through the comparison of the number and content of aromatic components. After extraction, GC-MS was used in the analysis of aromatic compounds in Zana grapes at three maturity stages. Results showed that the major constituents were esters, alcohols, aldehydes and acids, in which the content of ethyl acetate, 1-hexanol, （E）-2-Hexen-l-ol and （E）-2-Hexenal were higher. As the fruit matures, the total content of aroma compounds increased, the total and relative contents of esters, aldehyes, and acids decreased while the alcohols content increased.

关 键 词：乍娜 香气成分 成熟度 气相色谱-质谱联用 

分 类 号：Q946.82[生物学—植物学]