谢辉;孙峰;陈光;张雯;郭春苗;樊丁宇;周晓明;卢春生;

• 1:新疆农业科学院园艺作物研究所
• 2:新疆葡萄瓜果开发研究中心

摘要(Abstract)：

【目的】探明制干方式对‘无核白鸡心’葡萄干品质的影响。【方法】以‘无核白鸡心’为试材,2010年、2011年连续2 a分别采用晒制和晾制2种方式制得葡萄干,采用气相色谱—质谱联用技术(GC-MS)和常规方法对其香气成分和营养指标进行测定。【结果】晒制和晾制方式对葡萄干的营养品质影响较小,但是对葡萄干的加工耗时、色泽以及葡萄干的香气影响较大,晒制葡萄干检出48种香气成分,晾制葡萄干检出54种香气成分,晒制葡萄干的乙醇和乙酸乙酯的相对含量低于晾制葡萄干,而2,3-丁二酮、3-羟基-2-丁酮和乙酸相对含量显著高于晾制葡萄干。【结论】晒制和晾制方式对葡萄干的营养品质无显著性影响,但是显著影响葡萄干的外观、香气物质的种类和含量。

关键词(KeyWords)： 葡萄干;晒制;晾制;芳香物质;营养成分

Abstract:

Keywords:

基金项目(Foundation): 新疆农业科学院青年基金项目(xjnkq-2013029);; 葡萄加工特性研究与品质评价技术(200903043-08)

作者(Author): 谢辉;孙峰;陈光;张雯;郭春苗;樊丁宇;周晓明;卢春生;

Email:

DOI:

参考文献(References)：

• [1]OKAMOTO G,LIAO K,FUSHIMI T.Aromatic substances evolved from the whole be-rry,skin and flesh of-Muscat of Alex andria grapes[J].Scientific Reports of the Faculty of Agriculture,Olcayama University,2001,90:21-25.
• [2]BRAVDO B,SHOSEYOV O.Aroma studies of fruits and wine in Israel[J].Acta Hort,2000,526:399-406.
• [3]MARIA C G,MARIA C Z.Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine[J].Journal of Sensory Studies,2009,24:243-257.
• [4]WEN Ke-rui,HUANG Jing-han,PAN Qiu-hong,DUAN Changqing,WANG Jun.Research progress of aromatic compounds and influencing factors in grapes[J].Journal of Fruit Science,2012,29(3):454-460.温可睿,黄敬寒,潘秋红,段长青,王军.葡萄香气物质及其影响因素的研究进展[J].果树学报,2012,29(3):454-460.
• [5]SHANG Jing-min,MU Jing-xia,LIU Jian-min,ZHANG Jia-rong,DENG Bo,SHI Tao-tao,ZHAO Xin-jie.Analysis of aromatic components in the different wine-grapes from different geographic origin by gas chromatography-mass spectrometry[J].Food&Machinery,2011,27(5):52-57.商敬敏,牟京霞,刘建民,张家荣,邓波,史涛涛,赵新节.GC-MS法分析不同产地酿酒葡萄的香气成分[J].食品与机械,2011,27(5):52-57.
• [6]CHENG Ming,ZHANG Ping,HUANG Yan-feng,LI Zhi-wen,REN Chao-hui,ZHU Zhi-qiang.Analysis of aroma compounds of zana grape at different stage of maturation[J].Sino-overseas Grapevine&Wine,2011(7):14-23.成明,张平,黄艳凤,李志文,任朝晖,朱志强.不同成熟度乍娜葡萄挥发性香气成分分析[J].中外葡萄与葡萄酒,2011(7):14-23.
• [7]ZHANG Xiao,ZHANG Zhen-wen.Qualitative analysis of aroma components of pinot noir dry red wines[J].Acta Agriculturae Boreali-Occidentalis,2007,16(5):214-217.张晓,张振文.黑比诺干红葡萄酒芳香物质的定性分析[J].西北农业学报,2007,16(5):214-217.
• [8]LI Hua.The taste of wine[M].Beijing:Science Press,2006:32-65.李华.葡萄酒品尝学[M].第1版.北京:科学出版社,2006:32-65.
• [9]CHAPMAN D M,MATTHEWS M A,GUIARD J X.Sensory attributes of cabernet sauvignon wines made from wines with dillerent crop yields[J].American Journal of Enology Viticulture,2004,55:325-334.
• [10]KORBOULEWSKV N,ROBLES C,GARZINO S.Effects of sewage sludge compost on volatile organic compounds of wines from vitis vinifera cv.red Grenache[J].American Journal of Enology and Viticulture,2004,55:412-415.
• [11]LI Hua.Grape aromatic material[J].Sino-overseas Grapevine&Wine,2001(06):43-44.李华.葡萄的芳香物质[J].中外葡萄与葡萄酒,2001(06):43-44.
• [12]LI Hua,WANG Hua,LIU La-ping,WANG Zhen-qiang,SHU Ying.Analysis of aroma components of ecolly dry white wine by gas chromatography/mass spectrometry[J].Scientia Agricultura Sinica,2005,38(6):1250-1254.李华,王华,刘拉平,王贞强,淑英.爱格丽白葡萄酒香气成分的GC/MS分析[J].中国农业科学,2005,38(6):1250-1254.
• [13]ZHANG Xu,JIANG Yuan-mao,PENG Fu-tian,HE Nai-bo,LI Yan-ju,ZHAO Deng-chao.Changes of aroma components in‘Hongdeng’sweet cherry during fruit development[J].Scientia Agricultura Sinica,2007,40(6):1222-1228.张序,姜远茂,彭福田,何乃波,李延菊,赵登超.“红灯”甜樱桃果实发育进程中香气成分的组成及其变化[J].中国农业科学,2007,40(6):1222-1228.
• [14]WEI Chang-bin,XING Shan-shan,LIU Sheng-hui,WU Hong-xia,WANG Song-biao,ZANG Xiao-ping,MA Wei-hong.GC-MS analysis of volatile components of mango(Mangifera indica L.var Zihua)fruits[J].Food Science,2010,31(2):220-223.魏长宾,邢姗姗,刘胜辉,武红霞,王松标,臧小平,马蔚红.紫花芒果实香气成分的GC-MS分析[J].食品科学,2010,31(2):220-223.
• [15]MA Yong-kun,ZHOU Shan,CHEN Ji-luan,HU Xiao-song.Analysis of aromatic compounds in ripe and unripe golden empress melon(Cucumis Melon L.)by solid phase microextraction[J].Food Science,2004,25(7):136-139.马永昆,周珊,陈计峦,胡小松.用SPME方法分析不同成熟度哈密瓜香气成分研究[J].食品科学,2004,25(7):136-139.