3种香型葡萄果实香气物质组分及其不同生长阶段含量变化  

Aromatics in Three Flavor-type Grapes and Content Changes at Different Growth Stages

作　　者：朱骏驰 郭修武[2] 李宝昌[1] 郭印山[2] ZHU Junchi;GUO Xiuwu;LI Baochang;GUO Yinshan(Shanghai Vocational College of Agriculture and Forestry,Shanghai 201699,China;College of Horticulture,Shenyang Agricultural University,Shenyang,Liaoning 110866,China)

机构地区：[1]上海农林职业技术学院,上海201699 [2]沈阳农业大学园艺学院,辽宁沈阳110866

出　　处：《福建农业学报》2023年第7期824-832,共9页Fujian Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(31372021、31572085);国家现代农业产业技术体系建设专项(CRAS-30-yz-6);辽宁省葡萄科技创新团队项目(2014204004);上海市晨光计划(KY4-0100-20-01)。

摘　　要：【目的】探究不同香型葡萄果实主要香气物质种类及生长阶段香气物质含量的变化。【方法】以金星无核、玫瑰香、红地球3种不同香型的葡萄样品为试材,运用顶空固相微萃取技术(HS-SPME)与气相色谱质谱(GC-MS)联用分析技术定性定量检测香气物质并通过主成分分析确定主要香气物质及不同生长阶段的含量变化。【结果】草莓香型金星无核葡萄果实香气物质的主成分为邻苯二甲酸二丁酯、水杨酸甲酯、邻苯二甲酸二甲酯、大马士酮、苯乙醇,玫瑰香型玫瑰香葡萄果实中香气物质以α-松油醇、芳樟醇、香叶酸、香叶醇等萜类物质为主成分,中性香型红地球葡萄果实香气物质主成分为C_(6)化合物(青叶醛和正己醇等)。酯类香气物质含量随着生长期持续增长,C_(13)降异戊二烯类物质(大马士酮)在果实幼果期含量最高,芳香族化合物(苯乙醇)含量主要在转色期至成熟期积累,萜类香气物质含量主要依靠幼果期至转色期阶段积累,C_(6)化合物在不同香型的葡萄品种中含量的积累规律是不一致的。【结论】不同香型葡萄品种香气物质组分和积累时期各有差异,金星无核葡萄果实香气主要由酯类、C_(13)降异戊二烯类物质和芳香族化合物组成,其中邻苯二甲酸二丁酯、水杨酸甲酯、邻苯二甲酸二甲酯、大马士酮、苯乙醇为主要贡献物质;玫瑰香葡萄果实香气物质主要由醇类和酸类等萜类物质组成,其中α-松油醇、芳樟醇、香叶酸、香叶醇为主要贡献物质;红地球葡萄果实香气物质主要由C_(6)化合物组成,其中青叶醛和正己醇为主要贡献物质。【Objective】Contents and changes on aromatics in flavor-type grapes in various stages of fruit development were studied.【Method】Grapes from Red Globe,Seedless Venus,and Muscat Hamburg varieties were collected for aromatic determination by the headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).Changes in the contents of major aromatics in 3 growth stages were monitored and analyzed for principal components.【Result】Methyl salicylate,dimethyl phthalate,dibutyl phthalate,damascenone,and phenylethyl alcohol were the principal aromatic compounds in the fruits of Seedless Venus;linalool,α-Terpineol,geraniol,and geranic acid flavoring compounds,in those of Muscat Hamburg;and(E)-2-hexenal and 1-hexanol,in those of Red Globe.The content of ester aromatics continued to increase along the process of fruit development;the C_(13) isoprenoids(e.g.,damascenone)were the highest in quantity at young stage;the volatiles,e.g.,phenylethanol,accumulated from veraison to maturation;the aromatic terpenoids from young to veraison stage;and the C_(6) compounds displayed no consistent pattern in the entire growth period.【Conclusion】The contents and accumulation of aromatics in the varieties of grapes differed significantly.For instance,the aroma of Seedless Venus grapes came mainly from esters,C_(13) isoprenoids,and other aromatic compounds,with methyl salicylate,dimethyl phthalate,dibutyl phthalate,damascenone,and phenylethyl alcohol being the major contributors.Whereas Muscat Hamburg grapes composed largely of terpenes including linalool,α-Terpineol,geraniol,and geranic acid,while Red Globe consisted of C_(6) compounds like(E)-2-hexenal and 1-hexanol.

关 键 词：葡萄果实 顶空固相微萃取 气相质谱联用 香气物质 

分 类 号：S663.1[农业科学—果树学]