不同采收期“威代尔”葡萄汁香气成分的研究

Studies on Aroma Components in Juice of Grape Vidal from Different Collecting Time

以吉林省集安市栽培的"威代尔"浆果成熟期和冰冻期的葡萄汁为材料,采用气相色谱-质谱联用仪,依据GB/T 6041-2002标准,定性定量检测其香气成分的组成和相对含量,以期为"威代尔"葡萄栽培和冰葡萄酒酿造提供参考。结果表明:在成熟期葡萄汁中检测到27种香气成分,其中香气成分的种类以醇类和酮类为主,相对含量以醇类和醛类较高;在冰冻期葡萄汁中检测到39种香气成分,表明冰冻期葡萄汁的香气成分更为复杂和丰富。在冰冻期葡萄汁中以酯类物质种类最多,其次是醇类、醛类和酮类,相对含量则以醛类和酯类较高。成熟期和冰冻期葡萄汁中均检测到的香气成分有8种,其中糠醛在上述2种葡萄汁中的含量均相对较高。

With juice of fruits collected in ripening period and freeze-up of grape Vidal planted in Ji＇ an city of Jilin province as materials,aroma components and relative contents have been determined quantitatively and qualitatively by Gas Chromatography / Mass Spectrometry according to the standard GB / T 6041- 2002. The results showed that 27 aroma components were detected in juice of fruit collected in the ripening period. The main components were alcohols and ketones and the content of alcohols and aldehydes was relatively higher. In juice of fruit collected in the freeze-up,39 aroma components were detected,most of which were esters. The rest were alcohols,aldehydes and ketones and the content of Aldehydes and esters was relatively higher. Eight common aroma components were determined both in juice of fruit collected in the ripening period and in juice of fruit collected in the freeze-up. Relatively higher content of furfural was detected in both fruit juice.