CAJ | 학술논문

采用固相微萃取法，分别使用50／30gmCAR／DVB／PDMS和100gmPDMS革取头萃取了乍娜葡萄的香气成分。通过比较革取物质的种类和含量，选定50／30μmCAR／DVB／PDMS为最佳革取头，并利用该萃取头结合气相色谱质谱联用（GC—MS）技术测定了3种不同成熟度乍娜葡萄的挥发性香气成分。结果表明：乍娜葡萄的香气成分主要由酯类、醇类、醛类和酸类组成，其中含量较高有乙酸乙酯、1-己醇、（E）-2-己烯-1-醇、（E）-2-己烯醛等。随着成熟度的增加，香气成分的总量增加，其中酯类、醛类和酸类总量和相对含量均下降，醇类含量升高。
채용고상미췌취법，분별사용50／30gmCAR／DVB／PDMS화100gmPDMS혁취두췌취료사나포도적향기성분。통과비교혁취물질적충류화함량，선정50／30μmCAR／DVB／PDMS위최가혁취두，병이용해췌취두결합기상색보질보련용（GC—MS）기술측정료3충불동성숙도사나포도적휘발성향기성분。결과표명：사나포도적향기성분주요유지류、순류、철류화산류조성，기중함량교고유을산을지、1-기순、（E）-2-기희-1-순、（E）-2-기희철등。수착성숙도적증가，향기성분적총량증가，기중지류、철류화산류총량화상대함량균하강，순류함량승고。
Solid-phase microextraction（SPME） was used to extract aromatic compounds from Zana, two kinds of entraction fibers： 50/30μm CAR/DVB/PDMS and 100μm PDMS were used. The 50/30μm CAR/DVB/PDMS was found to be the optimal extraction fiber through the comparison of the number and content of aromatic components. After extraction, GC-MS was used in the analysis of aromatic compounds in Zana grapes at three maturity stages. Results showed that the major constituents were esters, alcohols, aldehydes and acids, in which the content of ethyl acetate, 1-hexanol, （E）-2-Hexen-l-ol and （E）-2-Hexenal were higher. As the fruit matures, the total content of aroma compounds increased, the total and relative contents of esters, aldehyes, and acids decreased while the alcohols content increased.