| 不同酿酒葡萄品种C_6醛、醇风味化合物的比较 |
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| 引用本文： | 康文怀,徐岩,崔彦志.不同酿酒葡萄品种C_6醛、醇风味化合物的比较[J].食品科学,2010,31(8):252. |
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| 作者姓名： | 康文怀 徐岩 崔彦志 |
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| 作者单位： | 江南大学教育部工业生物技术重点实验室;江南大学生物工程学院酿酒微生物与应用酶学实验室;河北省农林科学院石家庄果树研究所;朗格斯酒庄(秦皇岛)有限公司; |
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| 基金项目： | 教育部“长江学者和创新团队发展计划”项目(NCET04-0498) |
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| 摘 要： | 采用顶空固相微萃取技术(HS-SPME),利用气相色谱-质谱联用技术(GC-MS)对酿酒葡萄浆果中C6醛、醇类化合物进行定性、定量分析,比较昌黎葡萄酒产区赤霞珠、品丽珠以及梅鹿辄3种酿酒葡萄在成熟期六碳醇、醛类风味化合物的变化。结果表明:3种酿酒葡萄浆果中主要的C6化合物为己醛、己醇、2-己烯醛、反-2-己烯醇、顺-3-己烯-1-醇等;建立了定量分析葡萄C6风味化合物的方法,该方法线性关系良好(R2>0.99),检测限小于5μg/L,回收率85%～110%,相对标准偏差(RSD)3%～9%,该方法简易、快速、准确,可用于葡萄样品的测定;不同葡萄品种各C6醛、醇类化合物含量差异极显著:赤霞珠中含有较多的己醇、反-2-己烯醇、顺-3-己烯-1-醇,显著高于其他品种,品丽珠中己醇、顺-3-己烯-1-醇含量最低,而C6醛类化合物含量则以梅鹿辄含量最高,其次为赤霞珠,品丽珠醛类含量最低;C6醛类化合物对葡萄香气贡献大,而C6醇类化合物对葡萄香气贡献小。
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| 关 键 词： | 葡萄 香气成分 顶空固相微萃取技术(HS-SPME) 气相色谱-质谱联用技术(GC-MS) |
Comparative Analysis of Contents of C_6 Aldehydes and Alcohols Responsible for the Aroma of Different Varieties of Wine Grapes |
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| KANG Wen-huai,XU Yan,CUI Yan-zhi.Comparative Analysis of Contents of C_6 Aldehydes and Alcohols Responsible for the Aroma of Different Varieties of Wine Grapes[J].Food Science,2010,31(8):252. |
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| Authors: | KANG Wen-huai XU Yan CUI Yan-zhi |
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| Affiliation: | KANG Wen-huai1,XU Yan1,CUI Yan-zhi2,3(1.Laboratory of Brewing Microbiology , Applied Enzymology,School of Biotechnology,Jiangnan University,Key Laborotory of Industrial Biotechnology,Ministry of Education,Wuxi 214122,China,2.Shijiazhuang Pomology Institute,Hebei Academy of Agriculture , Forestry Sciences,Shijiazhang 050061,3.Bodega-langes Co.Ltd.,Changli 066600,China) |
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| Abstract: | A head space solid-phase microextraction(HS-SPME) combined with gas chromatography mass spectrometric(GC-MS) method was proposed for the quanlitative and quantitative analysis of C6 aldehydes and alcohols responsible for the aroma of grapes.In additions,three different varieties of ripening wine grape(Cabernet Sauvignon,Merlot and Cabernet Franc) berries were compared for the difference in the contents of C6 aldehydes and alcohols determined by the developed HS-SPME-GC-MS method.Results showed that hexanal,... |
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| Keywords: | grape aromatic compounds HS-SPME GC-MS |
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