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Classification of the Red Wine Grapes Based on the Content of Aroma Components
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- Author:
- No author available
- Journal Title:
- Acta Botanica Boreali-Occidentalia Sinica
- Issue:
- 9
- DOI:
- 10.3969/j.issn.1000-4025.2012.09.016
- Key Word:
- 酿酒红葡萄;HS-SPME-GC-MS;香气成分;聚类分析;判别分析
Abstract： 利用顶空固相微萃取与气相色谱质谱联用(HS-SPME-GC-MS)技术测定了26种酿酒红葡萄的香气成分以及部分重要组分的含量,并采用聚类分析与主成分分析法,探讨利用香气成分含量对酿酒红葡萄品种的分类.结果显示:(1)在26种酿酒红葡萄品种中共检测到49种香气成分并分为6大类,分别为C6-醇和醛类化合物、醇类化合物(除C6-醇类)、酯类化合物、醛类(除C6-醛类)和酮类化合物、萜烯类化合物、有机酸类化合物.(2)聚类分析结果显示,26种酿酒红葡萄分成了三大类,其中:第Ⅰ类有赤霞珠等11个品种,香气成分以C6-醇和醛类化合物为主,其总含量高达66.4％;第Ⅱ类有宝石解百纳等6个品种,香气成分以C6-醇和醛类化合物以及醇类化合物(除C6-醇类)为主,分别为40.73％和30.21％;第Ⅲ类有梅鹿辄等9个品种,香气成分以酯类化合物为主,占总香气成分的71.06％;而且三类酿酒红葡萄中有机酸含量均最低,分别为0.18％、0.08％和0.005％.(3)主成分分析结果表明,第Ⅰ类酿酒红葡萄中可以用前6个主成分代表原有的变量信息,第Ⅱ类和第Ⅲ类均可以用前4个主成分代表原有的变量信息.(4)利用判别分析创建了酿酒红葡萄香气成分判别模型,并对其进行验证,其准确率达85.7％.研究表明,利用香气成分建立的判别模型可以对酿酒红葡萄进行分类,可为酿酒红葡萄品种改良及葡萄酒质量控制提供理论依据.
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