摘要
为了确定山葡萄及其杂种结冰果实中的香气种类与相对含量,为山葡萄冰酒的开发与研究提供理论依据,实验以柳河地区的2个山葡萄品种双优(通化一号×双庆)、左山一和1个种间杂种公酿一号(玫瑰香×山葡萄)为材料,分别对其结冰果实进行香气成分及相对含量的分析。采用溶剂萃取法对各供试品种结冰果实的香气成分进行提取,经气相色谱-质谱联机分析,结果采用主成分分析法进行分析。双优共检出44个峰,鉴定出38种香气化合物,占总含量的83.15%;左山一共检出40个峰,鉴定出37种香气化合物,占总含量的92.56%,公酿一号共检出32个峰,鉴定出24种香气化合物,占总含量的68.2%。3个品种结冰果实中的主要香气成分为:3-甲基-1-丁醇、己醇、邻苯二甲酸二异辛酯、2-甲基-1-丙醇等。由于山葡萄正常成熟浆果含糖量低,不适于酿造一般干酒。但山葡萄抗寒能力极强,其浆果可在冬季低温条件下结冰浓缩,不仅可提高含糖量,而且能提高香气的浓度和馥郁度,所以可酿造出风格独特的优质山葡萄冰酒。
In order to provide theoretical basis for the research and development of icing grape wine of V. amurensis Rupr, GC- MS analysis was performed to aroma components in icing fruits of two V. amurensis Rupr cultivars （Shuangyou, Zuoshanyi） and one of interspecific hybrids of V. amurensis Rupr （Gongniang No.1） planted in Liuhe area in northeast China, Jilin Province. The aroma components were extracted with dichloromethane and principal component analysis was adopted. Results showed that 44 peaks were separated from the ＂Shuangyou＂ and among them 38 kinds of aroma components were identified, which accounted for 83.15% of the total content; totally 40 peaks were separated from the ＂Zuoshanyi＂ and among them 37 kinds of aroma components were identified, which accounted for 92.56% of the total content; totally 32 peaks were separated from the ＂Gongniang No. 1＂ and among them 24 kinds of components were identified, which accounted for 68.2% of the total content. The main common aroma components in the icing fruits of the 3 cultivars were 3-methyl- 1-butanol, 1-hexanol, diisooctyl phthalate, and 2-methyl-l-propanol, etc. The normal ripe fruits of V. amurensis Rupr are not available for the brewing of dry wine because of their poor sugar content. However, the cold hardiness of V. amurensis Rupr is extremely strong and its fruits can freeze to crystallization at low temperature in winter, which raises not only the sugar content but also the aroma and fragrant concentration. Therefore, the icing fruits of V. amurensis Rupr can be brewed to unique and wonderful ice wine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第12期168-171,共4页
Food Science
基金
陕西“13115”科技创新工程重大科技专项(2007DKG-09)
关键词
山葡萄
结冰果实
香气成分
气相色谱-质谱
Vitis amurensis Rupr
icing fruit
aroma component
gas chromatography-mass spectrometry （GC-MS）
