食品与发酵工业 >

2024 , Vol. 50 >Issue 2: 296 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034351

分析与检测

鲜食、酿酒、观赏类葡萄果实挥发性风味物质解析

  • 吕茜 ,
  • 孙晓涵 ,
  • 汪佳琪 ,
  • 冯延涛 ,
  • 张继丰 ,
  • 马雯
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  • 1(宁夏大学 农学院,宁夏 银川,750021)
    2(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
    3(宁夏西鸽葡萄种植有限公司,宁夏 青铜峡,750002)
    4(宁夏葡萄与葡萄酒工程技术研究中心,宁夏 银川,750021)
    5(葡萄与葡萄酒教育部工程研究中心,宁夏 银川,750021)
第一作者:硕士研究生(马雯副教授为通信作者,E-mail:mawen@nxu.edu.cn)

收稿日期: 2022-11-18

  修回日期: 2023-01-06

  网络出版日期: 2024-02-27

基金资助

宁夏回族自治区重点研发计划项目(2021BEF02014);国家自然科学基金项目(32160577)

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Analysis of volatile flavor compounds of table grapes, wine grapes, and ornamental grapes

  • LYU Xi ,
  • SUN Xiaohan ,
  • WANG Jiaqi ,
  • FENG Yantao ,
  • ZHANG Jifeng ,
  • MA Wen
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  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    3(Ningxia Xige Grape Planting Co.Ltd., Qingtongxia 750002, China)
    4(Ningxia Grape and Wine Engineering Technology Research Center, Yinchuan 750021, China)
    5(Engineering Research Center of Grape and Wine Ministry of Education, Yinchuan 750021, China)

Received date: 2022-11-18

  Revised date: 2023-01-06

  Online published: 2024-02-27

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摘要

挥发性风味物质是葡萄果实中一类重要的代谢产物,对其自身和加工制品的感官品质有着非常重要的影响。该研究运用固相萃取(solid phase extraction,SPE)及酶水解技术对葡萄结合态挥发物进行水解释放,后通过顶空固相微萃取-气相色谱联用三重四级杆质谱(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-QQQ)技术对游离及结合态挥发物进行萃取、检测并做分析。研究旨在明晰红地球(鲜食葡萄)、蛇龙珠(酿酒葡萄)、树葡萄(观赏类葡萄)中游离及结合态挥发性风味物质成分构成,以期为葡萄产品的鲜食与加工的香气品质识别与调控提供一定的理论指导。结果表明,3种葡萄果实共定性鉴定出74种游离态及40种结合态挥发性化合物,其中红地球果实香气物质主要由游离态C6醇/醛类、高级醇、萜烯类、羰基类及酸类化合物构成,结合态挥发物种类较少且微量,对整体香气的影响较小。蛇龙珠果实香气物质主要由游离态C6醇/醛类、高级醇类、酯类、3-异丁基-2-甲氧基吡嗪及结合态C6醇/醛类、高级醇类化合物构成。树葡萄果实香气物质主要由游离态酯类、萜烯类、酸类、芳香族、C6醇/醛类、3-异丙基-2-甲氧基吡嗪及结合态萜烯类、C6醇/醛类化合物构成。三者挥发物的构成有较大差异,所以各有其独特的香气特征。

关键词： 葡萄; HS-SPME-GC-QQQ; 游离态挥发性化合物; 结合态挥发性化合物

本文引用格式

吕茜 , 孙晓涵 , 汪佳琪 , 冯延涛 , 张继丰 , 马雯 . 鲜食、酿酒、观赏类葡萄果实挥发性风味物质解析[J]. 食品与发酵工业, 2024 , 50(2) : 296 -305 . DOI: 10.13995/j.cnki.11-1802/ts.034351

Abstract

Volatile flavor compound is an important class of metabolites in grapefruit, which has a very important impact on the sensory quality of their own and processed products. In this study, solid phase extraction and enzymatic hydrolysis technology were used to hydrolyze and release the bound volatiles from the grape, and then the free and bound volatiles were extracted, detected, and analyzed by headspace solid-phase microextraction combined with gas chromatography and triple four-stage mass spectrometry (HS-SPME-GC-QQQ). The research aimed to clarify the composition of free and bound volatile flavor compounds in Red Globe (table grapes), Cabernet Gernischt (wine grapes), and Jaboticaba (ornamental grapes), providing certain theoretical guidance for improving the aroma quality of fresh eating and processing of grape products identification and regulation. Results showed that 74 free and 40 bound volatile compounds were qualitatively identified from the three grapefruits. Among them, the aroma compounds of Red Globe were mainly composed of free C6 alcohols/aldehydes, higher alcohols, terpenes, carbonyls, and acids. The bound volatiles were few and trace, and the impact on the overall aroma was small. The aroma compounds of Cabernet Gernischt were mainly composed of free C6 alcohols/aldehydes, higher alcohols, esters, 3-isobutyl-2-methoxypyrazine, bound C6 alcohols/aldehydes, and higher alcohols. The aroma compounds in Jaboticaba were mainly composed of free esters, terpenes, acids, aromatics, C6 alcohols/aldehydes, 3-isopropyl-2-methoxypyrazine, bound terpenes, and C6 alcohols/aldehydes. The composition of volatiles of the three compounds was quite different, so each has its unique aroma characteristics.

Key words： grape; HS-SPME-GC-QQQ; free volatile compounds; bound volatile compounds

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