摘要
采用顶空固相微萃取和气相色谱-质谱联用(GC-MS)技术对5种不同酒曲发酵刺梨鲜果前后香气成分进行分析检测。从5种发酵液中检测鉴定香气成分共计88种,其中共有成分8种,分别为醇类1种(乙醇),醚类1种(二甲硫醚),醛类1种(乙醛),酸类1种(辛酸),烃类2种(十七烷、正十八烷),酯类2种(乙酸乙酯、油酸乙酯)。刺梨鲜果(发酵前)香气成分主要为烃类和酸类,以罗勒烯和辛酸为主;发酵后5种刺梨发酵液中酸类、醛类、酯类物质组成存在差异,但均产生香味浓烈、持久的新香味物质苯乙醇,而鲜果中含量较高的罗勒烯未检出,辛酸含量减少。通过对比5种不同酒曲发酵刺梨鲜果后产生的香味物质的含量及种类变化,甜酒曲(S3)和高效酒曲(S2)作为发酵刺梨鲜果的酒曲较佳。
The fragrance components of the fruit of Rosa roxbughii and its fermentations with different yeasts were tested by headspace solid-phase microextraction （HS-SPME）and GC-MS. 88 aromatic compounds in the fruit of Rosa roxbughii and its fermentations were identified which included eight mutual substarices ： alcohols （ ethanol ）, ethers （ methyl sulfide ）, aldehydes （acetaldehyde）, acids （octanoic acid ） and two kinds of hydrocarbons （heptadecane and octadecane ）, respectively. Hydrocarbons and acids were the main volatile components in the fruit of R.roxbughii and the main components were ocimene and octanoic acid.Although there was a significant difference in the composition of acids,aldehydes and esters in five different fermentations,phenethyl alcohol, a compound with strong and lasting fragrance, was found in all five fermentations. Besides, ocimene which with the highest relative content before fermentation was not found and octanoic acid content declined. Compared with the changes of contents and types of the volatile components from the fermentations of Rosa roxbughii with five different yeasts,liqueur koji（ S3 ） and high-efficiency starter（ S2 ） were the best yeasts for the fermentation of the fruit of Rosa roxbughii.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第22期268-272,285,共6页
Science and Technology of Food Industry
基金
贵州省高层次创新型人才培养-百层次(黔科合人才[2015]4027号)
贵州省科技计划重大专项(黔科合重大专项字[2013]6006-4号)
贵州省科技支撑计划项目(黔科合支撑[2017]2851)
贵州省科技合作计划项目(黔科合LH字[2016]7431)
关键词
刺梨果
香气成分
酒曲
发酵
fruit of Rosa roxbughii
fragrance components
yeast
fermentations
