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刊物期号: 201801

广西酿酒葡萄果实挥发性香气成分分析(97)

作者: 管敬喜1,杨 莹1,文仁德1,成 果1,张 劲1,吴代东2,余 欢1

地址:1.广西农业科学院葡萄与葡萄酒研究所,广西 南宁 530007; 2.广西农业科学院生物技术研究所,广西 南宁 530007
摘要 利用顶空固相微萃取结合气相色谱-质谱联用技术,分析了广西酿酒葡萄野酿2号和凌丰果实的香气物质组成及含量,以赤霞珠果实为对照。结果表明,3种葡萄果实中共鉴定出87种香气成分,野酿2号37种,凌丰46种,赤霞珠50种。在挥发组分总含量上,赤霞珠(7863.72 μg/kg)明显高于凌丰(2348.59 μg/kg)和野酿2号(1426.00 μg/kg)。野酿2号主要以醛类为主,占果实挥发性成分总含量的81.02 %;凌丰和赤霞珠主要以醇类和酯类为主,占各自挥发性成分总含量的94.95 %、97.58 %。3个葡萄品种在香气组成的种类、比例及含量上均存在明显差异。
关键词 酿酒葡萄; 香气成分; 葡萄果实
中图分类号: TS262.6;S663.1;TS261.7 文献标识码: A 文章编号: 1001-9286(2018)01-0097-07

英文标题: Aromatic Components of Wine Grapes in Guangxi

英文作者: GUAN Jingxi1, YANG Ying1, WEN Rende1, CHENG Guo1, ZHANG Jin1, WU Daidong2 and YU Huan1

英文地址: 1.Viticulture and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007;2.Biotechnology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China

英文摘要 The composition and the content of aromatic components of wine grapes in Guangxi including Yeniang No.2 and Lingfeng were analyzed by SPME coupled with GC-MS with Cabernet Sauvignon as the contrast sample. The results showed that, there were 87 kinds of aromatic compounds isolated and identified from the three grape species (37 kinds of aromatic compounds in Yeniang No.2, 46 in Lingfeng, and 50 in Cabernet Sauvignon); the total content of aromatic compounds of Cabernet Sauvignon was obviously higher than Yeniang No.2 and Lingfeng; the main aromatic compounds were aldehydes in Yeniang No.2, accounting for 81.02 % of total aromatic components content, and the main aromatic compounds were alcohols and esters in Lingfeng and Cabernet Sauvignon, accounting for 94.95 % and 97.58 % respectively of total aromatic components content. Besides, there were significant differences in the variety, the ratio and the content of aromatic components among the three different wine grapes.
英文关键词 wine grape; aromatic component; grape fruit
      

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