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1、482017,Vol.38,No.20食品科學(xué)※成分分析低溫對(duì)赤霞珠葡萄香氣和單體酚含量的影響11111,2,*唐國冬，廖欣怡，鄭雅軒，陶永勝，楊繼紅（1.西北農(nóng)林科技大學(xué)葡萄酒學(xué)院，陜西楊凌712100；2.西北農(nóng)林科技大學(xué)葡萄與葡萄酒（合陽）試驗(yàn)站，陜西合陽715300）摘?要：目的：通過不同低溫處理赤霞珠葡萄，研究果皮內(nèi)主要功能性物質(zhì)如香氣成分及單體酚的溶出程度，旨在探究提高葡萄酒品質(zhì)的低溫處理方案。方法：對(duì)葡萄果粒分別進(jìn)行4、－8、－20℃和－32℃低溫處理，16℃為對(duì)照組，采用氣相色譜-質(zhì)譜和高效液相色譜對(duì)葡萄皮和葡萄汁處理前后的香氣成分和單體酚含量進(jìn)行分析
2、。結(jié)果：赤霞珠葡萄果皮和果肉中檢測(cè)出共有香氣成分34種，－8、－20℃和－32℃能夠在不同程度上增加葡萄汁中香氣總量及酯類、醇類、酸類含量，減小其在葡萄皮中的含量；4℃處理不能增加葡萄汁中的香氣成分，反而能使葡萄皮中香氣成分增加；共檢測(cè)出18種單體酚，低溫及冷凍處理能在不同程度上減少果皮中單體酚類物質(zhì)含量，增加葡萄汁中的含量，但是溫度與作用效果之間沒有明顯的變化趨勢(shì)。結(jié)論：低溫冷凍處理能夠增加酯類、酸類和醇類等香氣成分及多種酚類物質(zhì)在葡萄汁中的含量，降低葡萄皮中的含量。關(guān)鍵詞：低溫處理；葡萄汁；葡萄果皮；香氣；單體酚EffectofCryogenicTreatment
3、onAromaCompoundsandMonophenolsinCabernetSauvignonGrape11111,2,*TANGGuodong,LIAOXinyi,ZHENGYaxuan,TAOYongsheng,YANGJihong(1.CollegeofEnology,NorthwestA&FUniversity,Yangling712100,China;2.Viti-VinicultureExperimentStation(Heyang),NorthwestA&FUniversity,Heyang715300,China)Abstract:Purpose:
4、TheeffectsofcryogenictreatmentonvolatilecompoundsandmonomericphenolsinCabernetSauvignongrapeskinsandmustswereinvestigatedtoascertaintheoptimumtemperatureforwinequalityimprovement.Methods:CabernetSauvignongrapesweretreatedattemperaturesof16(control),4,–8,–20and–32℃,respectively.Thenthear
5、omacompoundsandmonomericphenolswerequalitativelyandquantitativelyanalyzedbygaschromatography-massspectrometry(GC-MS)andhighperformanceliquidchromatography(HPLC).Results:Thirty-fouraromacompoundsweredetectedsimultaneouslyinbothgrapeskinsandmusts.Thecontentsofesters,organicacidandalcohols
6、weresigni?cantlyincreasedinmustsbutwerereducedingrapeskinsafterexposureto–8,–20and–32℃.Treatmentat4℃ledtoincreasedcontentsofaromacompoundsingrapeskinsratherthaninmusts.Atotalof18monophenolsweredetected.Aftercoldandfreezingtreatments,monophenolcontentsweredecreasedingrapeskinsandincrease
7、dinmusts,buttheeffectwasnotsigni?cantlycorrelatedwithtemperature.Conclusions:Cryogenictreatmentsincreasedthecontentsofesters,organicacids,alcoholsandmonomericphenolsingrapemust,buthadintheoppositeeffectsonskins.Keywords:cryogenictreatment;grapemust;grapeskins;aroma;monophenolsD
