顶空固相微萃取-气质联用结合主成分分析研究纯葡萄汁的香气成分

Studies on Aroma Components in Pure Grape Juice by HS-SPME-GC-MS Coupled with PCA

目的:研究6种商业纯葡萄汁的香气成分并进行比较分析,旨在为我国纯葡萄汁产品质量监控提供参考。方法:采用顶空固相微萃取-气相色谱-质谱联用技术及主成分分析法,对6种商品纯葡萄汁的香气进行定性、定量分析。结果:从6种商品纯葡萄汁共检测到113种香气成分,某些香气成分的相对含量在不同品牌间差异较大;采用主成分分析法,鉴定出纯葡萄汁中的主要特征香气成分是:丁酸乙酯、糠醛、D-柠檬烯、2-(甲氨基)-苯甲酸甲酯、β-大马士酮、邻氨基苯甲酸甲酯、α-大马酮、2,6-二叔丁基对甲酚、反-3-己烯醇、苯乙醇、D-香茅醇、β-紫罗兰酮等;将6种纯葡萄汁的香气成分分为3类。结论:6种纯葡萄汁香气成分的种类相似,而含量有差别。这些香气成分含量的差异,形成不同品牌葡萄汁各自的风味特征。

Objective： The aim of our study was to determine aroma components of six commercial grape juice and their difference, the results could offer the reference for the quality control of grape juice. Method： The aroma components were investigated by solid phase micro-extraction（SPME） followed by gas chromatography-mass spectrometry（GCMS） combined with principal component analysis, and the feasibility of using aroma components for qualitative andquantitative analysis of commercial pure grape juice was explored. Result： A total of 113 compounds were identified from the sample extracts and the relative content was different; Characteristic aromas of grape juice were determined. Principle component analysis showed that ethyl butyrate, furfural, D-limonene, methyl 2-（methylamino） benzoate,（E）-1-（2,6,6-trimethyl-1,3-cyclohexadien-1-yl）-2-buten-1-one, methyl anthranilate, α-damascone, 2,6-di-tert-butyl-4-methyl phenol,（E）-3-hexen-1-ol, phenethyl alcohol, D-citronellol, β-ionone were the main discriminating variables for classification of grape juice aroma. Conclusion： The varieties of the aromatic constituents behaved similarly in six commercial grape juice, but the contents behaved differently. The difference of these aroma components resulted in the unique flavor characteristics of different brand of pure grape juice.