巨峰葡萄成熟过程中挥发性香气物质的变化  

Changes of Aroma Volatiles during Berry Ripening of Kyoho Grape

作　　者：袁园园[1] 马盼[1] 门洪文[1] 黄翊鹏[1] 郭守鹏[1] 姚玉新[2] 

机构地区：[1]济南市农业科学研究院,山东济南250316 [2]山东农业大学园艺科学与工程学院,山东泰安271018

出　　处：《山东农业大学学报（自然科学版）》2015年第6期812-816,共5页Journal of Shandong Agricultural University：Natural Science Edition

摘　　要：香气是葡萄果实的重要品质性状之一。本文以8年生巨峰(Vitis vinifera-V.Labrusca.cv,Kyoho)葡萄为试材,利用顶空固相微萃取技术提取挥发性香气物质,利用GC/MS QP2010 Plus气质联用仪分析葡萄成熟过程中可挥发性香气的种类和含量变化。巨峰葡萄的香气主要由酯、萜、醛、醇和其它杂环类物质组成,转色后可挥发性香气成分总的种类和含量明显增加;酯和萜是成熟的巨峰葡萄最主要的香气物质;邻苯二甲酸二乙酯、角鲨烯、己-2-烯醛和(E)-2-己烯-1-醇分别是最主要的酯、萜烯、醛和醇类物质,并且它们随着果实成熟含量逐渐升高,在成熟果实中邻苯二甲酸二乙酯和角鲨烯分别占总香气含量的28.8%和26.2%。邻苯二甲酸二乙酯、角鲨烯、己-2-烯醛和(E)-2-己烯-1-醇是成熟的巨峰葡萄最主要的香气物质,并且随着果实成熟含量逐渐升高。Aroma is one of the most important berry qualities. The eight-year Kyoho grape vines were selected to determine berry aroma. Aroma volatiles of Kyoho grape were extracted by headspace solid phase microextraction. Aroma variety and amount were detected by GC/MS QP2010 Plus. The results showed that aroma volatiles of Kyoho berries consisted of esters,terpenes, aldehydes, alcohols and other volatiles. The total variety and amount were clearly enhanced after veraison. Esters and terpenes consisted of the two most important aroma volatiles in the ripened berries. Diethyl Phthalate, Squalane,2-Hexenal and 2-Hexen-1-ol,（E）- exhibited the highest amount for esters, terpenes, aldehydes and alcohols, respectively; in addition, the above four volatiles kept increasing along with the berry ripening. In the ripened berries, Diethyl Phthalate and Squalane accounted for 28.8% and 26.2% of the total volatiles, respectively. Diethyl Phthalate, Squalane, 2-Hexenal and2-Hexen-1-ol,（E）- were the most important aroma volatiles in the ripened berries of Kyoho grape, and their content was increasingly enhanced with the berries ripening.

关 键 词：巨峰葡萄 成熟期 香气 

分 类 号：S663.1[农业科学—果树学] TL242.1[农业科学—园艺学]