摘要
【目的】明确黄意大利、金手指和摩尔多瓦葡萄冬果的挥发性香气成分,为各品种一年两收栽培冬果的开发和利用提供理论依据。【方法】以顶空固相微萃取技术(HS-SPME)结合气相色谱-质谱联用技术(GC-MS)分别对3个鲜食葡萄冬果的挥发性香气成分进行定性定量分析,测定其香气成分和相对含量。【结果】黄意大利、金手指和摩尔多瓦葡萄冬果基本品质综合表现较好,其可溶性固形物含量均超过15.00%,总糖含量均高于170.00 mg/mL,可滴定酸含量分布在6.51~7.10 mg/mL,糖酸比在28.00左右。挥发性香气成分分别鉴定出46、34和38种,包括醛类、醇类、酯类、酮类、萜烯类和酸类等香气成分。3个葡萄品种香气成分相对含量最高的均为醛类化合物,且以C6醛类化合物为主,表现为草本香和果香;相对含量位居第二的均为醇类化合物,其中,黄意大利和摩尔多瓦冬果以C6醇为主,表现为草木香和果香,金手指则以C7醇为主,通常表现为花香。黄意大利、金手指和摩尔多瓦葡萄冬果醛类总相对含量分别为63.59%、68.91%和85.35%,其中,黄意大利冬果香气成分相对含量最高的是正己醛(52.41%),而金手指和摩尔多瓦为2-已烯醛(48.52%和53.69%)。【结论】黄意大利、金手指和摩尔多瓦葡萄冬果的基本品质较优,香气种类较丰富,在一年两收栽培模式下发展冬果栽培具有良好前景。
【Objective】The volatile aroma components of winter fruits in Yellow Italian,Golden Finger and Moldova grapes cultivated in two-crop-a-year mode were analyzed,in order to provide theoretical basis for the application and utilization of winter fruits for these three varieties in two-crops-a-year cultivation.【Method】Headspace-solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used to qualitatively and quantitatively analyze the aroma components of the three varieties,the aroma components and relative contents were determined.【Result】Winter fruits basic quality comprehensive performance of Yellow Italian,Golden Finger,and Moldova grapes was fine.Their soluble solid contents were over 15.00%,total sugar contents were over 170.00 mg/mL,titratable acid contents were 6.51-7.10 mg/mL,sugar-acid ratios were about 28.00.A total of 46,34 and 38 volatile aroma components were identified respectively,including aldehydes,alcohols,esters,ketones,terpenes and acids.The highest relative content of aroma components in three grape varieties were all aldehydes,and C6 aldehyde was the main component that showed herbaceous aroma and fruit aroma.The second highest relative content was alcohols.C6 alcohol was the dominant in Yellow Italian and Moldova,and they presented herbaceous aroma and fruit fragrance respectively,C7 alcohol was the dominant in Golden Finger which presented as flower fragrance.The total relative contents of aldehydes in Yellow Italian,Golden Finger and Moldova were 63.59%,68.91%and 85.35%respectively.The highest content of aroma components in Yellow Italian was hexanal(52.41%),while that in Golden Finger and Moldova was 2-hexenal(48.52%and 53.69%).【Conclusion】Yellow Italian,Golden Finger and Moldova have fine basic quality and rich aroma types.They have a good prospect to develop winter fruits in two-crops-a-year cultivation mode.
作者
邓凤莹
梁世弦
陈彦蓓
白扬
马广仁
何新华
白先进
谢太理
陈爱军
王博
DENG Feng-ying;LIANG Shi-xian;CHEN Yan-bei;BAI Yang;MAGuang-ren;HE Xin-hua;BAI Xian-jin;XIE Tai-li;CHEN Ai-jun;WANG Bo(College of Agriculture,Guangxi University,Nanning 530004,China;People’s Government of Linxu Town,Mashan County,Nanning 530602,China;Guangxi Nanning Xiangsi Grape Agricultural Co.,Ltd.,Nanning 530007,China;Guangxi Academy of Agriculture Science,Nanning 530007,China;Viticulture andWine Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Academy of Specialty Crops,Guilin,Guangxi 541004,China)
出处
《南方农业学报》
CAS
CSCD
北大核心
2020年第5期1145-1151,共7页
Journal of Southern Agriculture
基金
国家自然科学基金项目(31401821)
广西创新驱动发展专项(桂科AA17204097-12)。
关键词
鲜食葡萄
一年两收栽培
冬果
挥发性香气成分
相对含量
黄意大利
金手指
摩尔多瓦
table grapes
two-crops-a-year mode
winter fruit
volatile aroma components
relative content
Yellow Italian
Golden finger
Moldova
