摘要
利用固相微萃取-气相色谱-质谱联用法(SPME-GC-MS),分析大鲵低聚糖肽对葡萄酒发酵香气成分的影响。结果表明,大鲵低聚糖肽葡萄酒中共检测到30种香气成分,包括7种醇类物质、9种酯类物质和2种酮类物质。与不添加大鲵低聚糖肽的葡萄酒相比较,大鲵低聚糖肽葡萄酒具有较高含量的乙醇、异丁醇、异戊醇、2-甲基丁醇、苯乙醇、3,4-二甲基苯甲醇、乙酸乙酯及丁二酸二乙酯。因此,大鲵低聚糖肽是一类潜在的可以影响酿酒酵母香气化合物合成的活性物质,实现大鲵低聚糖肽在葡萄酒酿造中的应用奠定了基础。
The aroma composition of Andrias davidianus glycopetides(ADGPs)wine was determined using stir bar sorptive extraction-gas chromatography-mass spectrometry(SBSE-GC-MS).The results showed that the 30 volatile compounds were identified,including 7 alcohols,9 esters and 2 ketones.In comparison with the wine without ADGPs,ADGPs wine had higher content of ethanol,isobutanol,isoamylol,2-methyl-pentanol,phenethyl alcohol,3,4-dimethyl benzyl alcohol,ethyl acetate and diethyl succinate.Therefore,ADGPs were the potential active substances,which had the influence on the synthesis of wine aroma.The results were the foundation for application of ADGPs in wine-making.
作者
何凤梅
余睿智
吴全球
胡斯杰
佟长青
李伟
HE Fengmei;YU Ruizhi;WU Quanqiu;HU Sijie;TONG Changqing;LI Wei(College of Food Science and Engineering,Dalian Ocean University,Dalian,Liaoning 116023,China;Ningxia Saishangtu Winery Co.,Ltd.,Yinchuan,Ningxia 750000,China)
出处
《农产品加工》
2019年第24期62-65,68,共5页
Farm Products Processing
基金
国家自然科学基金项目（31571916）
关键词
大鲵低聚糖肽
葡萄酒
香气
气相色谱-质谱联用技术
应用
Andrias davidianus glycopetides
wine
aroma
gas chromatography-mass spectrometry
application
