【作者】 鲍瑞峰；

【导师】 秦丹；

【作者基本信息】 湖南农业大学 ， 农产品加工及贮藏工程， 2010， 硕士

【摘要】 刺葡萄(V. didii. Foex)属山葡萄,刺葡萄的果、根、藤均可入药,果可解表透疹、利尿解毒,根、藤可怯风湿、止血、消食、解毒、安胎,外用可治疗伤筋骨折。现代医学也发现,刺葡萄中含有的黄酮类化合物(主要是花青素)、白藜芦醇、齐墩果酸、鞣质、超氧化物歧化酶(SOD)和抗坏血酸(Vc)等活性成分,使刺葡萄具有了很好的保健功能。本研究以湖南怀化雪峰山脉生长的刺葡萄为试材,研究了刺葡萄果实及不同陈酿期刺葡萄酒香气成分。主要研究内容包括利用GC-MS分析刺葡萄果实香气成分和刺葡萄酒香气成分、应用SPSS软件对刺葡萄果实及刺葡萄酒香气成分的种类和相对含量进行多重比较,为刺葡萄果实的开发利用及酿造优质刺葡萄酒奠定基础。主要研究结果如下：1.刺葡萄成熟果实中共检测出53种香气成分,其中醇类9种,醛类6种,酸类8种,酯类15种,酮类14种,烷烃类及其它16种。含量较高的有：2-苯乙醇,乙酸、甲苯、甲基呋喃醛、辛酸乙酯、邻苯二甲酸二异丁酯等。2.通过多重比较,发现2种不同提取方法测得的刺葡萄果实中的香气物质之间在种类和含量上均存在显著性差异。其中水蒸气蒸馏萃取法提取的香气成分主要为酯类物质,溶剂萃取法提取的香气成分主要是酮类物质。可见两种提取方法对果实中不同种类香气物质提取率不同,联合使用更能全面了解果实中香气成分。3.在三个不同陈酿时期的刺葡萄酒中共检测到98种香气成分,刺葡萄酒中香气物质均以醇类、酯类、酸类为主,含量较高的有：2-甲基-1-丙醇、2-苯乙醇、邻苯二甲酸二异辛酯、乙酸、苹果酸、香草醛、3-羟基-2-丁酮等。4.通过多重比较,发现三个不同陈酿时期刺葡萄酒中的香气物质之间在种类和含量上均存在显著性差异,可以通过检测不同陈酿时间的刺葡萄酒香气成分,分析相对含量对刺葡萄酒的陈酿时间进行区分。更多还原

【Abstract】 Vitis (V.didii.Foex) is a V.amurensis Rupr grape, its fruit, roots, vines can be used as medicine, the fruit can be clearing heat for promoting eruption, diuretic and detoxifying, roots, vines can be cowardly rheumatism, bleeding, digestion, detoxification, tocolysis, Topical treat injured muscles off. Modern medicine has also discovered that grape contains flavonoids (mainly anthocyanins), resveratrol, oleanolic acid, tannin, superoxide dismutase (SOD) and ascorbic acid (Vc) and other active ingredients, so that grape has a good health care function. One of its chemical composition and pharmacology, efficacy role of a large number of studies, but the Flavor of reports was small. Aroma components of fruits and wine composition and impact of fruit processing, Fruit quality factors, this study Huaihua Xuefeng Mountains to the growth of grape used to study the aging of different grape fruit and wine aroma components of thorns. The main contents include the use of GC-MS analysis of grape aroma components, and barbed mature wine aroma components, application of SPSS software wine grape aroma components of fruits and thorns Multiple comparison, development and utilization of grape fruit and wine brewing quality barbed basis.The main contents and results in this paper are as follows:1.53 aroma components were detected in the Mature fruit Vitis, of which alcohols(9), aldehydes (6), acids(8), esters(15), species(14), kinds of ketones, hydrocarbons and others (16) species. The main aroma components including:2-phenyl ethanol, acetic acid, toluene, methyl furan aldehydes, ethyl octanoate, isobutyl phthalate, etc.2.Throngh one-way Multiple comparison, it has been found two kinds of different extraction methods measured grape fruit in aroma between the type and content were significantly different. One steam distillation extraction of aroma components mainly esters, solvent extraction of aroma components are mainly ketones. Therefore, it was a better way to identify the aroma compounds in fruit by the combination of the two methods due to their different rates of extraction to distinct kinds of aroma compounds.3.98 aroma components were identified in the V.didii.Foex wine by three different periods of thorns,The main wine aroma components are alcohols, esters, acids.including 2-methyl-1-propanol,2-phenylethanol,2-ethylhexyl phthalate, acetic acid, malic acid, vanillin,3-hydroxy-2-butanone, etc.4. Through one-way Multiple comparison,it has been proved that not only the aroma compounds which were extracted from three different periods of wine had significant difference in the kinds and contents, by different aging time of thorns and other aromatic components of wine relative content of the gill of wine distinguish between the aging time.,Therefore,there were significant distinguish among the V.didii.Foex wine brewed by zymotechnics,and their the best stab should be studied deeply in the future.更多还原