SO2处理对新疆3种葡萄香气成分的影响

doi:10.7506/spkx1002-6630-201606020

食品科学

SO2处理对新疆3种葡萄香气成分的影响

林江丽，朱亚娟，王金霞，王吉德*

石油天然气精细化工教育部（自治区）重点实验室，新疆大学化学化工学院，新疆乌鲁木齐 830046

出版日期:2016-03-25 发布日期:2016-03-18

Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang

LIN Jiangli, ZHU Yajuan, WANG Jinxia, WANG Jide*

Key Laboratory of Oil and Gas Fine Chemicals, Ministry of Education and Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering, Xinjiang University, Ürümqi 830046, China

Online:2016-03-25 Published:2016-03-18

摘要/Abstract

摘要：

采后SO2处理对新疆“无核白”、“木纳格”和“红提”3 种葡萄果实香气成分的影响。选4-壬醇做内标，采用顶空固相微萃取-气相色谱-质谱联用技术对SO2处理前3 种葡萄成熟果实的香气成分进行定性和定量分析，同时考察了添加焦亚硫酸钠对“无核白”葡萄香气成分的影响及采后不同贮藏时间SO2处理对3 种葡萄果实香气成分的影响。结果表明，3 种葡萄中分别鉴定出40、38、37 种香气成分，其中C6醛（即己醛和E-2-己烯醛）在3 种葡萄中的含量相对较高；添加焦亚硫酸钠对“无核白”葡萄中的C6醛含量影响较大，其他成分含量变化不大；采后SO2处理3 种葡萄果实香气成分中的C6醛的含量均随着贮藏时间的延长而逐渐降低。

关键词: 顶空固相微萃取-气相色谱-质谱联用技术, 葡萄, 香气成分, SO2

Abstract:

The effect of slow-release SO2 preservative treatment during postharvest storage on aroma components of white
seedless, Munage and Red Globe grapes from Xinjiang was studied by headspace solid-phase micro-extraction combined
with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The contents of aroma components were calculated by
internal standard method using 4-nonanol as the internal standard. We also investigated the changes in aroma components of
white seedless grapes caused by treatment with sodium metabisulfite and the changes in aroma components of this variety
and two others at different storage times. The results showed that 40, 38, and 37 aroma compounds were identified in white
seedless, Munage and Red Globe grapes, respectively with hexanal and E-2-hexenal as the dominant ones in all these
varieties. While seedless grapes treated with sodium metabisulfite markedly affected the contents of hexanal and E-2-hexenal
but exhibited little effect on other components. The contents of hexanal and E-2-hexenal decreased with prolonging storage
time in all three varieties with postharvest treatment with SO2 preservative.

Key words: headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPMEGC-MS), grapes, aromatic components, SO2

中图分类号:

TS207.3

林江丽，朱亚娟，王金霞，王吉德. SO2处理对新疆3种葡萄香气成分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201606020.

LIN Jiangli, ZHU Yajuan, WANG Jinxia, WANG Jide. Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606020.

[1]	孙金芝，付路静，岳田利，李婧妍，郭春锋. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳[J]. 食品科学, 2021, 42(8): 288-293.
[2]	张博钦，方梓庄，成池芳，张如意，段长青，燕国梁. 5 株低产乙醇的非酿酒酵母筛选及其酿造特性[J]. 食品科学, 2021, 42(8): 114-121.
[3]	乐小凤，曹建宏，赵亚蒙，尹春晓，鞠延仑，张振文. 3 种产量水平下酿酒甜葡萄果实品质的差异[J]. 食品科学, 2021, 42(6): 238-243.
[4]	张鹏飞，付雪婷，赵春花，刘心雨，张杰，张萌，寇明莹，葛武鹏，王新. 羊奶粉生产中金黄色葡萄球菌分离鉴定及其分子特性和耐药性检测[J]. 食品科学, 2021, 42(6): 291-297.
[5]	种俸亭，黄子珍，滕建文，韦保耀，黄丽，夏宁. 百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用[J]. 食品科学, 2021, 42(5): 193-200.
[6]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[7]	石嘉怿，张冉，梁富强，程玉鑫，张太. 谷物植物化学物中α-葡萄糖苷酶抑制剂的筛选及其分子机制[J]. 食品科学, 2021, 42(5): 9-16.
[8]	刘美迎，迟明，张振文. 不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响[J]. 食品科学, 2021, 42(3): 30-37.
[9]	马娜，王星晨，孔彩琳，陶永胜. 胶红酵母与酿酒酵母共发酵对干红葡萄酒香气与色泽的影响[J]. 食品科学, 2021, 42(2): 97-104.
[10]	范昊安，沙如意，杜柠，戴静，方晟，崔艳丽，毛建卫. 苹果梨酵素发酵过程中香气成分的变化[J]. 食品科学, 2021, 42(2): 177-184.
[11]	张晓君，路来风，李淑华，王昵霏，李王强，王安琪，宋冠林，李贞景，王昌禄. Streptomyces alboflavus TD-1产挥发性抑菌物质对黄曲霉菌生长及其毒素的抑制作用[J]. 食品科学, 2021, 42(18): 51-57.
[12]	秦丹，何菲，冯声宝，李贺贺，张宁. 不同贮存时间青稞酒挥发性香气成分分析[J]. 食品科学, 2021, 42(16): 99-107.
[13]	卢浩成，魏巍，成池芳，陈武，李树德，王晓军，刘宗昭，王军. 5 个调色葡萄品种酚类物质轮廓分析[J]. 食品科学, 2021, 42(16): 145-154.
[14]	蒋容港，黄燕，金友兰，黄芳芳，刘仲华，黄建安，李勤. 不同原料等级黄茶特征香气成分分析[J]. 食品科学, 2021, 42(16): 89-98.
[15]	潘晓花，潘礼龙，孙嘉. 营养调控对免疫细胞代谢重编程的研究进展[J]. 食品科学, 2021, 42(15): 220-230.

SO2处理对新疆3种葡萄香气成分的影响

Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价