“玫瑰香”葡萄果实发育期香气成分分析  

Analysis of Aroma Components in the Fruit Development Period of “Muscat”

作　　者：张存智[1] 刘晶 张宏[1] 魏鹏[1] 张红升[1] 程潜 ZHANG Cun-zhi;LIU Jing;ZHANG Hong(Ningxia Polytechnic,Yinchuan,Ningxia 750021)

机构地区：[1]宁夏职业技术学院,宁夏银川750021 [2]宁夏华昊葡萄酒有限公司,宁夏吴中751100

出　　处：《安徽农业科学》2022年第2期197-201,共5页Journal of Anhui Agricultural Sciences

基　　金：宁夏回族自治区重点研发项目(2020BDE03016,2020BDE92001)。

摘　　要：采用顶空固相微萃取技术提取“玫瑰香”葡萄6个不同发育时期的果实香气成分,经气相色谱-质谱联用仪进行成分测定分析,揭示不同发育时期香气组分和含量的变化规律。结果表明,“玫瑰香”葡萄果实共检测出60种香气成分,在果实的不同发育阶段香气组分及其含量变化较大。其中变化最大的是芳樟醇,相对含量从转色后期的3.24%迅速增加到成熟期的55.26%;其次是C_(13)烷,相对含量从转色前期的1.63%激增至转色后期的18.84%,增加了10.56倍,之后迅速降低,到成熟期消失,与芳樟醇的变化呈负相关;萜类化合物是“玫瑰香”葡萄的主体香气,其中芳樟醇是最主要成分;转色前期—转色后期是香气成分前体物质的合成时期。Headspace solid phase microextraction(HSPME)was used to extract the aroma components from six different development stages of grape,and the components were determined and analyzed by gas chromatography-mass spectrometry(GC-MS)to reveal the change rule of aroma components and content in different development stages.The results showed that 60 kinds of aroma components were detected in the grape fruits of“Muscat”,and the aroma components and their contents varied greatly in different development stages of the fruit.Among them,the most changed linalool,the relative content increased rapidly from 3.24%in the late color transition period to 55.26%in the maturity period;followed by C_(13)alkanes,the relative content surged from 1.63%in the pre-color conversion to 18.84%in the late color conversion stage,an increase of 10.56 times,then rapidly decreased,and disappeared in the maturity period,which was negatively correlated with the change of linalool.Terpenoids were the main aroma of“Muscat”grapes,of which linalool was the most important component;the pre-color transition-the late color transition was the synthesis period of the precursor substances of the aroma components.

关 键 词：玫瑰香 果实 发育期 香气成分 固相微萃取 变化规律 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]