庄楷杏¹，李妙清²，郑灿芬²，刘佳妮¹

（1 潮州市顺冠生物科技有限公司，广东潮州515633；2 广东顺大食品调料有限公司，广东潮州515633）

摘要：为了深入了解葡萄的芳香物质特点，采用热脱附对黑提葡萄皮、黑提葡萄肉及黑提葡萄汁的香气成分进行提取，并用GC-MS 进行分析鉴定，共检出37 种香气成分，其中黑提葡萄皮有25 种，黑提葡萄肉有20 种，黑提葡萄汁有18 种，主要以酯类化合物、醇类化合物、醛类化合物、烯类化合物为主，辅于少量的酸类化合物、酮类化合物。黑提葡萄皮以酯类、醇类为主，占总质量分数的88.23%，黑提葡萄肉以酯类为主，占总质量分数的96.01%，黑提葡萄汁以酯类和醛类为主，占总质量分数的97.63%，物质不同的成分组成及含量体现出不同部位各自香气的差异。关键词：黑提葡萄；热脱附；气相色谱-质谱法（GC-MS）；香气分析

Aroma Analysis of Different Parts of Black Grape

ZHUANG Kai-xing¹，LI Miao-qing²，ZHENG Can-fen²，LIU Jia-ni¹

（1 Chaozhou Shunguan Biotechnology Co.，Ltd.，Chaozhou 515633，China；2 Guangdong Shunda Food Condiment Co.，Ltd.，Chaozhou 515633，China）

Abstract: In order to understand the aroma characteristics of the grape，we use the thermal desorption to extract the aromacomponents of the black grape skin，the black grape flesh and the black grape juice，analyze and identify according toGC-MS. 37 kinds of aroma components have been detected. In these aroma components，black grape skin contains 25kinds of aroma components；black grape flesh contains 20 kinds of aroma components and black grape juice contains18 kinds of aroma components. For the ingredient of these aroma components，ester compounds，alcohol compounds，aldehyde compounds，alkene compounds take an important part. Acids and ketones take a small part. Esters andalcohols form the majority of the black grape skin，standing for 88.23% of the total mass fraction. Esters，forms themajority of the black grape pulp, standing for 96.01% of the total mass fraction. Esters and aldehydes forms the majorityof the black grape juice, standing for 97.63% of the total mass fraction. The difference of composition and content willreflect the different of fragrance from different parts.Key words: black grape；hot stripping；gas chromatography-mass spectrometry（GC-MS）；aroma analysis

（2018年第21卷第5期）