摘要
为了研究采用"赣南早"品种脐橙为原料经过发酵等工序酿造的脐橙酒的香气成分,本文通过顶空固相微萃取技术富集酒中香味成分并采用气相-质谱联用技术测定香味中所含物质及其相对含量。通过优选萃取头以及优化萃取条件,"赣南早"脐橙酒中共鉴定香气成分35种,其中酯类成分17种,主成分为辛酸乙酯(26.94%)、癸酸乙酯(15.52%)、己酸乙酯(9.76%)、月桂酸乙酯(5.85%)、棕榈酸乙酯(4.69%)、乙酸苯乙酯(3.58%),占总含量的66.34%,它们构成了酒中香气成分的整体骨架,其中辛酸乙酯以其高含量、低阈值成为酒中的主体香味;鉴定醇类成分8种,主成分为苯乙醇(10.18%)和2,3-丁二醇(1.45%),占总含量的11.63%;鉴定酸类、烯烃类、烷烃类、酚类、醛类共计10种,其中含有柑橘类植物中特有的巴伦西亚橘烯,占总含量的1.89%。
The aroma components in ＂GanNanZao＂ Navel orange wine were analyzed by head-space soild phase microextraction and gas chromatography-mass spectrometry. Thirty-five components in ＂GanNanZao＂ Navel orange wine determined by optimizing the extraction fiber and extraction conditions. The major components were esters （ 17 kinds）, alcohols （8 kinds）, acids and other else （10 kinds） .The total of 66.34% of total peak area is ester andconstitutes the overall configuration of the aroma components in wine, including ethyl octanoate （26.94%）, ethyl decanoate （15.52%）, Ethyl caproate （9.76%）, ethyl laurate （5.85%）, ethyl hexadecanoate （4.69%）, phenethyl acetate （3.58%）, which are the main components of wine flavor. The main alcohol components are 2-phenylethanol （10.18%）, butane 2, 3 diol （1.45%）, accounting for 11.63% of total peak area. Valencene, was a unique ingredient in citrus plants, was identified in ＂GanNanZao＂ Navel orange wine and accounting for 1.89% of the total peak area.
作者
刘韬
乔宁
饶敏
桂家祥
杨文侠
LIU Tao QIAO Ning RAO Min GUI Jia-xiang YANG Wen-xia(National Research Center of Navel Orange Engineering and Technology, Ganzhou 341000 Ganzhou Entry-Exit inspection And Quarantine Bureau, Ganzhou 341000 College of navel orange, Gannan Normal University, Ganzhou 341000 Jiangxi Academy of Inspection and Quarantine, Nanchang 330000)
出处
《中国食品添加剂》
北大核心
2017年第9期205-209,共5页
China Food Additives
基金
江西省自然科学基金资助项目(20151BAB204040)
江西省科技计划项目(20151BBG70067)
国家质量监督检验检疫总局科技计划项目(2016IK152)
江西省重点研发计划项目(20161BBF60029)
关键词
脐橙
固相微萃取
气相色谱-质谱联用仪
香味物质
navel orange
solid phase microextraction （SPME）
gas chromatography-mass spectrometry （GC- MS）
aroma components
