顶空固相微萃取-气相色谱质谱法分析红富士葡萄果实香气  

Composition and Characteristics of Benifuji Grape Aroma

作　　者：李凯[1] 商佳胤[1] 苏宏 田淑芬 黄建全[1] 张娜[1] 王丹[1] 王超霞 LI Kai;SHANG Jiayin;SU Hong;TIAN Shufen;HUANG Jianquan;ZHANG Na;WANG Dan;WANG Chaoxia(Pomology Institute,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;College of Horticulture and Landscape Architecture,Tianjin Agricultural College,Tianjin 300384,China)

机构地区：[1]天津市农业科学院果树研究所,天津300384 [2]天津农学院园艺园林学院,天津300384

出　　处：《福建农业学报》2021年第4期426-432,共7页Fujian Journal of Agricultural Sciences

基　　金：中国农学会青年人才托举工程第四届(2018-2020年度)项目(2018QNRC001);天津市林果现代农业产业技术体系(ITTFPRS2018005);国家现代农业(葡萄)产业技术体系建设专项(CARS-29-zp-1);青年科研人员创新研究与实验项目(201914)。

摘　　要：【目的】检测分析天津产区红富士葡萄果实香气,研究其葡萄果实的活性呈香成分及香气特征。【方法】采用顶空固相微萃取(HS-SPME)及气相色谱-质谱技术(GC-MS)提取检测果实香气,内标-标准曲线法定量,结合气味活性值及果实香气轮廓,分析葡萄果实活性呈香成分及香气特征。【结果】天津产区红富士葡萄果实中共定性定量39种香气化合物(总浓度9737.05μg·L^(-1)),酯类浓度最高,醇类次之;乙酸乙酯、1-己醇、反式-2-己烯-1-醇、丁酸乙酯和反式-2-己烯-1-醛是5种主要香气成分,它们的浓度之和(9461.79μg·L^(-1))与检出化合物总浓度的比值高达97.17%,其中乙酸乙酯浓度(9036.53μg·L^(-1))最为突出,分别占酯类浓度、总浓度的98.53%和92.81%;气味活性值结果显示,其果实香气主要由丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯和异丁酸乙酯等12种活性呈香成分贡献;香气轮廓直观地显示,其果实香气主要由花卉类、水果类、植物类、脂肪类、化学类和香料类气味构成,其中水果类气味最为突出。【结论】天津产区红富士葡萄果实香气主要由酯类、醇类和醛类成分构成,含量最为丰富的酯类化合物贡献了突出的水果类气味。【Objective】Aromatic compounds and characteristics of Benifuji grapes grown in Tianjin were analyzed.【Method】Headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used to extract,determine,and quantify by internal standards and standard curves on the aromatics in Benifuji grapes.Olfactory property of the grapes was characterized according to the odor activity value(OAV)and aroma profiling.【Result】Thirty-nine aromatic compounds in a combined concentration of 9737.05μg·L^(-1) were identified.Esters were the dominant substances followed by alcohols.Ethyl acetate,1-hexanol,trans-2-hexene-1-ol,ethyl butyrate,and trans-2-hexene-1-al were the 5 major aromatics,totaling 9461.79μg·L^(-1) in concentration and accounting for 97.17%of the total relevant volatiles.Ethyl acetate concentration,which constituted 9036.53μg·L^(-1),was by far the greatest amount among all.It accounted for 98.53%of all esters and 92.81%of total aromatics.The OAV of the grapes was contributed mainly by 12 compounds,such as ethyl butyrate,ethyl-2-methylbutyrate,ethyl hexanoate,and ethyl isobutyrate.A visualized aroma profiling for the grapes showed characteristics of flowers,fruits,plants,fats,chemicals,and spices,with the fruity note the most predominant.【Conclusion】The aroma of Benifuji grapes grown in Tianjin was made of volatiles including esters,alcohols,and aldehydes,with the esters being the most predominant components in quantity.

关 键 词：红富士葡萄 顶空固相微萃取 香气成分 气味活性值 香气轮廓 

分 类 号：S663.1[农业科学—果树学]