通化葡萄产区主栽4个品种品质的比较  

Comparison of Quality Traits of Four Major Grape Cultivars Planted in Tonghua

作　　者：刘欢[1,2] 何文兵[1,2] 李乔[1] 张来钰 LIU Huan;HE Wenbing;LI Qiao;ZHANG Laiyu(School of Pharmaceutics and Food Science, Tonghua Normal University, Tonghua 134002, China;Changbai Mountain Edible Plant Resources Research and Development Engineering Center, Tonghua Normal University, Tonghua 134002, China)

机构地区：[1]通化师范学院制药与食品科学学院,吉林通化134002 [2]通化师范学院长白山食用植物资源开发工程中心,吉林通化134002

出　　处：《食品科学》2017年第17期107-113,共7页Food Science

基　　金：吉林省科技发展计划项目(20150101117JC);吉林省教育厅"十三五"科学技术研究项目(2016246)

摘　　要：以吉林省通化葡萄产区主栽‘双红’、‘双优’、‘公酿1号’和‘北冰红’4个葡萄品种为研究对象,利用高效液相色谱仪和顶空固相微萃取-气相色谱-质谱联用仪等技术对4个葡萄品种的基本理化指标、总酚、总花色苷、色度、香气成分进行分析比较。结果表明,不同葡萄品种之间具有一定差异性。‘双红’和‘北冰红’的硬度较大,‘双优’和‘公酿1号’的单果质量和出汁率较好;‘双红’矿物质元素含量较丰富;4个葡萄品种有机酸种类和含量存在差异;‘公酿1号’的总酸含量、‘北冰红’的总糖含量和糖酸比、‘双红’的总酚和总花色苷含量均显著高于其他3个品种(P<0.05);4个葡萄品种均呈紫红色,颜色最深为‘双红’;4个葡萄品种果实中共鉴定出7大类96种香气成分,以酯类为主,种类和相对含量最高为‘北冰红’。4个葡萄各具独特的口感和风味,可以利用其各自特点开发出具有地方特色的葡萄加工制品。The quality of four main grape cultivars,Shuanghong,Shuangyou,Gongniang No.1and Beibinghong planted in Tonghua was comprehensively analyzed and compared.Their general physical and chemical characteristics were measured,and the contents of total phenols,total anthocyanins,and aroma components in grape fruits were evaluated by HPLC and HS-SPME-GC-MS.In terms of all the parameters measured,there were some differences among the cultivars.Shuanghong and Beibinghong had larger hardness than other cultivars,while Shuangyou and Gongniang No.1had higher fruit weight and juice yield than other cultivars.Shuanghong was rich in minerals.The types and contents of organic acids were different among the four grape cultivars.The total acid content in Gongniang No.1,the total sugar content and sugar/acid ratio in Beibinghong,the contents of total phenols and total anthocyanins in Shuanghong were significantly higher than those in other cultivars(P<0.05).The color of all the cultivars was purple red.In addition,Shuanghong had the darkest color.Moreover,96aroma components,belonging to seven chemical groups,were identified from the four grape cultivars.The main aroma components identified were esters.Beibinghong contained the highest number and amount of ester compounds.These four grape cultivars had their own distinctive taste and flavor and they could be processed to obtain products with local characteristics.

关 键 词：山葡萄 山欧杂种葡萄 品质 香气 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]