黑提葡萄不同部位的香气分析  

Aroma Analysis of Different Parts of Black Grape

作　　者：庄楷杏 李妙清 郑灿芬 刘佳妮 ZHUANG Kai-xing;LI Miao-qing;ZHENG Can-fen;LIU Jia-ni(Chaozhou Shunguan Biotechnology Co.,Ltd.,Chaozhou 515633,China;Guangdong Shunda Food Condiment Co.,Ltd.,Chaozhou 515633,China)

机构地区：[1]潮州市顺冠生物科技有限公司,广东潮州515633 [2]广东顺大食品调料有限公司,广东潮州515633

出　　处：《饮料工业》2018年第5期13-16,共4页Beverage Industry

摘　　要：为了深入了解葡萄的芳香物质特点,采用热脱附对黑提葡萄皮、黑提葡萄肉及黑提葡萄汁的香气成分进行提取,并用GC-MS进行分析鉴定,共检出37种香气成分,其中黑提葡萄皮有25种,黑提葡萄肉有20种,黑提葡萄汁有18种,主要以酯类化合物、醇类化合物、醛类化合物、烯类化合物为主,辅于少量的酸类化合物、酮类化合物。黑提葡萄皮以酯类、醇类为主,占总质量分数的88.23%,黑提葡萄肉以酯类为主,占总质量分数的96.01%,黑提葡萄汁以酯类和醛类为主,占总质量分数的97.63%,物质不同的成分组成及含量体现出不同部位各自香气的差异。In order to understand the aroma characteristics of the grape, we use the thermal desorption to extract the aroma components of the black grape skin, the black grape flesh and the black grape juice, analyze and identify according to GC-MS. 37 kinds of aroma components have been detected. In these aroma components, black grape skin contains 25 kinds of aroma components; black grape flesh contains 20 kinds of aroma components and black grape juice contains 18 kinds of aroma components. For the ingredient of these aroma components, ester compounds, alcohol compounds, aldehyde compounds, alkene compounds take an important part. Acids and ketones take a small part. Esters and alcohols form the majority of the black grape skin, standing for 88.23% of the total mass fraction. Esters, forms the majority of the black grape pulp, standing for 96.01% of the total mass fraction. Esters and aldehydes forms the majority of the black grape juice, standing for 97.63% of the total mass fraction. The difference of composition and content will reflect the different of fragrance from different parts.

关 键 词：黑提葡萄 热脱附 气相色谱-质谱法(GC-MS) 香气分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]