摘要
采用顶空固相微萃取-气相色谱质谱法(SPME/GC-MS)分析红枣刺梨复配发酵果酒中挥发性成分。结果表明,在其中检测并鉴定出29种挥发性成分,共0.985 mg/L。其中,包含醇类物质3种,含量为0.223 mg/L(22.64%);酯类物质14种,含量为0.522 mg/L(53.05%);羧酸类物质7种,含量为0.1531 mg/L(15.55%);酮醛等其他物质5种,含量为0.086 mg/L(8.77%)。相对含量较大的成分有辛酸乙酯(0.155 mg/L,15.71%)、己酸乙酯(0.136 mg/L,13.82%)、丁醇(0.101 mg/L,10.26%)、苯乙醇(0.092 mg/L,9.36%)等,是构成红枣刺梨果酒挥发性风味成分的主要基础物质。同时检测出角鲨烯,或可成为红枣刺梨酒的特色成分。
The volatile components of jujube Rosa roxburghii Tratt wine were analyzed by SPME/GC-MS.There were 29 kinds of volatile components determined and then identified in the fruit wine was 0.985 mg/L,which included 3 kinds of alcohols(0.223 mg/L,22.64%),14 kinds of esters(0.522 mg/L,53.05%),7 kinds of acids(0.1531 mg/L,15.55%),5 kinds of ketones and other kinds of aroma components(0.086 mg/L,8.77%).The components with more relative contents were Ethyl caprylate(0.155 mg/L,15.71%),Ethyl hexanoate(0.136 mg/L,13.82%),butanol(0.101 mg/L,10.26%),phenylethyl alcohol(0.092 mg/L,9.36%)and so on,and they were the main basic components of volatile flavor components in jujube Rosa roxburghii Tratt wine.At the same time,squalene can be detected,maybe it can become the characteristic component of jujube Rosa roxburghii Tratt wine.
作者
郭志君
龚琴飞
江璐
GUO Zhijun;GONG Qinfei;JIANG Lu(Moutai Institute,Renhuai,Guizhou 564500,China)
出处
《农产品加工》
2021年第17期70-73,共4页
Farm Products Processing
基金
贵州省教育厅自然科学研究项目(黔教合KY字[2020]236)。
