基于顶空固相微萃取-气相色谱-质谱法鉴别3种葡萄香气特征成分

Characterization on aroma components of 3 kinds of table grapes based on headspace solid phase microextraction-gas chromatography-mass spectrometry

中文关键词:  鲜食葡萄  香气物质  气相色谱-质谱法  主成分分析

英文关键词:table grapes  aroma substances  gas chromatography-mass spectrometry  principal component analysis

中文摘要:

      目的 了解不同品种鲜食葡萄香气物质的特征差异。方法 以云南同一产地3个不同品种的葡萄为研究材料, 采用顶空固相微萃取-气相色谱-质谱法分别测定3种成熟期葡萄果实的挥发性香气物质。结果 3种葡萄果实共检测出107种挥发性物质, 包括酯类(32种)、醇类(26种)、醛类(17种)、酮类(9种)、酸类(9种)、烯烃类(8种)、苯酚类(5种)、醚类(1种), 3种葡萄共有的香气成分有35种, 酯类的相对浓度最高, 乙酸乙酯、1-己醇、2-苯乙醇、醋酸、己醛、3-甲基丁酸乙酯、异丁酸乙酯7类挥发性物质是主要香气物质。通过主成分分析, 3个品种特征香气成分有较大的差异, 黑皇、妮娜皇后和阳光玫瑰的分别有6、14和12个不同的重要挥发性香气物质。结论 同一产地不同葡萄品种香气物质各有差异, 黑皇主要由醛类组成, 妮娜皇后主要由酯类组成, 而阳光玫瑰的主要特征香气物质主要是醇类和酸类, 其中芳樟醇和2-苯乙醇主要贡献了玫瑰香气。

英文摘要:

      Objective To understand the characteristic differences in fruit aroma substances of different varieties of table grapes. Methods The 3 kinds of different varieties of grapes from the same producing area in Yunnan were used as research materials. The volatile aroma substances of grape fruits at mature stage were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry. Results A total of 107 volatile substances were detected, including esters (32), alcohols (26), aldehydes (17), ketones (9), acids (9), olefins (8), phenols (5), ethers (1), 35 kinds of aroma components were common to the 3 kinds of grapes, and the relative concentration of esters was the highest. Ethyl acetate, 1-hexanol, 2-phenylethanol, acetic acid, hexanal, ethyl 3-methylbutyrate and ethyl isobutyrate were the main substances. By principal component analysis, there were differences in the characteristic aroma components of the three varieties, with 6, 14 and 12 kinds of different important volatile aroma substances for Black Emperor, Queen Nina and Shine Muscat, respectively. Conclusion Different grape varieties of the same region have different aromatic substances, with Black Royal consisting mainly of aldehydes, Queen Nina mainly of esters, and Sunshine Rose’s main characteristic aromatic substances being mainly alcohols and acids, with linalool and 2-phenylethanol contributing mainly to the rose aroma.