桂葡3号葡萄浆果特征香气成分分析  

Analysis of characteristic aroma components in Guipu No.3 grape pulp

作　　者：张劲[1] 秦晓媛 杨莹[1] 谢太理[1] 管敬喜[1] 谢林君[1] 文仁德[1] 张瑛[1] 

机构地区：[1]广西农业科学院葡萄与葡萄酒研究所,南宁530007 [2]广西食品药品检验所,南宁530021

出　　处：《南方农业学报》2015年第5期871-875,共5页Journal of Southern Agriculture

基　　金：国家科技支撑计划项目(2014BAD16B00);广西特色水果创新团队建设项目(nycytxgxcxtd-04-19-3);广西农业科学院基本科研业务专项项目(桂农科2015YT85);广西农业科学院科技发展基金项目(桂农科2013JQ11)

摘　　要：【目的】分析桂葡3号葡萄浆果的挥发性成分及特征香气成分,为其开发与利用提供参考依据。【方法】以顶空—固相微萃取法对桂葡3号葡萄浆果的挥发性成分进行富集,利用气相色谱—质谱联用(GC-MS)对其挥发性成分进行定性定量分析,并应用香气活性值(OAV)法对其活性香气成分和特征香气成分进行鉴定分析。【结果】从桂葡3号葡萄浆果中共鉴定出39种挥发性成分,包括醇、酯、醛、酮、萜烯类等成分,挥发性成分总含量为32 mg/kg,其中含量较高的成分有4-羟基-2-丁酮、丁酸乙酯、己醛、2-丁烯酸乙酯、己酸乙酯和丙酸乙酯;39种挥发性成分中共鉴定出17种活性香气成分,其中特征香气成分有丁酸乙酯、2-丁烯酸乙酯、异丁酸乙酯、己酸乙酯、己醛、4-羟基-2-丁酮和戊酸乙酯,构成以果香、脂香、青香和玫瑰香为主体香韵的香型特征。【结论】桂葡3号葡萄特征香气成分含量丰富、种类较多、香气清新,适宜酿造新鲜消费型干白或甜白型葡萄酒。[Objective ]The components of volatile and characteristic aroma in Guipu No.3 grape pulp were analysed in order to provide references for its development and utilization. [Method]The volatile components in Guipu No.3 grape pulp were analysed quantitatively and qualitatively by using gas chromatography-mass spectrometry （GC-MS）, which were ex- tracted using solid-phase micro extraction method. By applying odor activity value （OAV）, the components of active and characteristic aroma were identified. [Result]Thirty-nine components of volatiles had been identified, including alcohols, esters, aldehydes, ketones, terpenes, etc. Total volatile content reached up to 32 mg/kg. The components of higher con- tent were 4-hydroxy-2-butanone, ethyl butyrate, hexanal, ethyl 2-butenoate, ethyl hexanoate, ethyl propionate. Seven- teen of thirty-nine volatiles components were identified to be active aroma components, among them, the characteristic aroma components included ethyl butyrate, ethyl 2-butenoate, ethyl isobutyrate, ethyl hexanoate, hexanal, 4-hydroxy- 2-butanone and ethyl valerate, showing up fruity, fatty, green and rose-scented. [Conelusion]Guipu No.3 grape was characterized by abundant aroma components, various aromas and fresh aroma, which is suitable for making fresh con- sumption type wine, such as dry white wine or sweet white wine.

关 键 词：桂葡3号葡萄 挥发性成分 特征香气成分 GC-MS OAV法 

分 类 号：TS261.2[轻工技术与工程—发酵工程]