摘要
采用顶空固相微萃取技术(HS-SPME),利用气相色谱-质谱联用技术(GC-MS)对酿酒葡萄浆果中C6醛、醇类化合物进行定性、定量分析,比较昌黎葡萄酒产区赤霞珠、品丽珠以及梅鹿辄3种酿酒葡萄在成熟期六碳醇、醛类风味化合物的变化。结果表明:3种酿酒葡萄浆果中主要的C6化合物为己醛、己醇、2-己烯醛、反-2-己烯醇、顺-3-己烯-1-醇等;建立了定量分析葡萄C6风味化合物的方法,该方法线性关系良好(R2>0.99),检测限小于5μg/L,回收率85%～110%,相对标准偏差(RSD)3%～9%,该方法简易、快速、准确,可用于葡萄样品的测定;不同葡萄品种各C6醛、醇类化合物含量差异极显著:赤霞珠中含有较多的己醇、反-2-己烯醇、顺-3-己烯-1-醇,显著高于其他品种,品丽珠中己醇、顺-3-己烯-1-醇含量最低,而C6醛类化合物含量则以梅鹿辄含量最高,其次为赤霞珠,品丽珠醛类含量最低;C6醛类化合物对葡萄香气贡献大,而C6醇类化合物对葡萄香气贡献小。
A head space solid-phase microextraction（HS-SPME） combined with gas chromatography mass spectrometric（GC-MS） method was proposed for the quanlitative and quantitative analysis of C6 aldehydes and alcohols responsible for the aroma of grapes.In additions,three different varieties of ripening wine grape（Cabernet Sauvignon,Merlot and Cabernet Franc） berries were compared for the difference in the contents of C6 aldehydes and alcohols determined by the developed HS-SPME-GC-MS method.Results showed that hexanal,hexanol,trans-2-hexenal,trans-2-hexen-1-ol and cis-3-hexen-1-ol were prominent compounds in the three varieties of grapes.The regression curves developed for the determination of the C6 aldehyde or alcohol compounds displayed good linearity with a correlation coefficient of more than 0.99.The analytical method exhibited limits of detection of less than 5 μ g/L for these compounds.Mean recoveries for the compounds in either Cabernet sauvignon,Merlot or Cabernet Franc grape juices spiked at one level were within the range of 85%-110%,with a RSD range of 3%-9%.This method demonstrates the advantages of simplicity,rapidity and accuracy and therefore is most suitable for the analysis of grape-like samples.There was a significant difference in the contents of hexanal,hexanol,trans-2-hexenal,trans-2-hexen-1-ol and cis-3-hexen-1-ol among Cabernet Sauvignon,Merlot and Cabernet Franc.Cabernet Sauvignon contained even more hexanol,trans-2-hexenol and cis-3-hexen-1-ol than other two varieties.The lowest contents of hexanol and cis-3-hexen-1-ol were observed in Merlot.The orders of contents of hexanal and trans-2-hexen-1-ol from highest value to lowest value were both Cabernet Franc,Cabernet Sauvignon and Merlot.Odour activity value（OVA） analysis indicates that C6 aldehyde compounds including hexanal and trans-2-hexenal make greater contribution to the aroma of grapes than C6 alcohol compounds including hexanol,trans-2-hexen-1-ol and cis-3-hexen-1-ol.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期252-256,共5页
Food Science
基金
教育部"长江学者和创新团队发展计划"项目(NCET04-0498)
