| SPME-GC-MS测定葡萄原汁中的挥发性物质 |
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| 引用本文： | 王伟军,李延华,夏光辉,陈丽安.SPME-GC-MS测定葡萄原汁中的挥发性物质[J].中国酿造,2011(9). |
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| 作者姓名： | 王伟军 李延华 夏光辉 陈丽安 |
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| 作者单位： | 1. 通化师范学院制药与食品科学系,吉林通化134002;哈尔滨工业大学食品学院,黑龙江哈尔滨150090
2. 通化师范学院制药与食品科学系,吉林通化,134002 |
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| 基金项目： | 吉林省教育厅科学技术研究项目资助(2008220;009273) |
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| 摘 要： | 葡萄原汁中的挥发性成分直接影响葡萄制品的感官质量.采用SPME-GC-MS(固相微萃取-气相色谱-质谱)对山葡萄和欧亚种葡萄原汁中的挥发性风味成分进行分析,共鉴定出65种风味物质,可分为酯、烯、醛、醇、酮、烷、呋喃、苯环、杂环等9大类.与欧亚种葡萄相比,山葡萄原汁中风味物质的种类和含量较多.从葡萄汁的风味体系上分析,山葡萄原汁中醛、醇、烯的组成较高；欧亚种葡萄原汁中酯、醛的组成较高.
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| 关 键 词： | 葡萄原汁 芳香物质 山葡萄 欧亚种葡萄 |
Detection of volatile aroma components in grape juice by SPME-GC-MS |
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| WANG Weijun,LI yanhua,XIA Guanghui,CHEN Lian.Detection of volatile aroma components in grape juice by SPME-GC-MS[J].China Brewing,2011(9). |
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| Authors: | WANG Weijun LI yanhua XIA Guanghui CHEN Lian |
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| Affiliation: | WANG Weijun1,2,LI Yanhua1,XIA Guanghui1,CHEN Lian1(1.Department of Pharmacy and Food Science,Tonghua Normal University,Tonghua 134002,China,2.Department of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China) |
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| Abstract: | The sensory quality of grape products was directly influenced by the aroma components in grape juice.The volatile aroma components in the grape juices of Vitis amurensis and Vitis vinifera were detected by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).Sixty-five volatiles were identified and classified into 9 groups including ester,alkene,aldehyde,alcohol,ketone,alkane,furan,benzene and heterocycle.The varieties and contents of aroma components in the grape juice of V.amurensi... |
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| Keywords: | grape juice aroma compounds Vitis amurensis Vitis vinifera |
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