CAJ | 학술논문

利用顶空固相微萃取结合气相色谱-质谱联用技术,首次分析了蓬莱葡萄酒产区3个主栽白葡萄品种的香气物质组成及含量.结果表明,3种白色酿酒葡萄果实中共分离鉴定出151种成分,其中醛酮类35种,醇类27种,酸类14种,酯类25种,萜类40种,苯系衍生物10种.3种葡萄中香气物质均以C6化合物为主.小芒森中鉴定出114种香气成分,含量达391.52μg/kg,均显著高于其他2种白葡萄品种.3个白葡萄品种在香气组成的种类、比例及含量上均存在明显差异.通过指标分析,初步认为小芒森的香气最为丰富和复杂.
이용정공고상미췌취결합기상색보-질보련용기술,수차분석료봉래포도주산구3개주재백포도품충적향기물질조성급함량.결과표명,3충백색양주포도과실중공분리감정출151충성분,기중철동류35충,순류27충,산류14충,지류25충,첩류40충,분계연생물10충.3충포도중향기물질균이C6화합물위주.소망삼중감정출114충향기성분,함량체391.52μg/kg,균현저고우기타2충백포도품충.3개백포도품충재향기조성적충류、비례급함량상균존재명현차이.통과지표분석,초보인위소망삼적향기최위봉부화복잡.
In this study, the composition and the content of the flavoring substances of three different species of white grape planted in Penglai were analyzed by SPME coupled with GC-MS. The results suggested that, there were 151 kinds of flavoring substances isolated and identified from those three species of white grape including 35 aldehydes and ketones, 27 alcohols, 14 acids, 25 esters, 40 terpenes and 10 benzene deriva-tives, and C6 compounds were the dominant flavoring substances in all white grapes. Among the three different species of white grape, 114 kinds of flavoring substances were determined in Petit Manseng with their relative content as 391.52μg/kg, significantly higher than that in the other two species. Besides, there was significant difference in the varieties, the ratio and the content of flavoring substances among the three different species of white grape. It was concluded that the flavoring substances in Petit Manseng were the richest and the most complex.