刺梨干酒与发酵原汁挥发性风味成分分析 姚敏.pdfVIP

2014 Vol.33 No．8 · · China Brewing 144 Serial No．270 Analysis and Examination 刺梨干酒与发酵原汁挥发性风味成分分析 1，2 1 1，2 1，2 2 姚 敏 ，谭书明*，徐素云 ，李 东 ，韦广警 （1.贵州农畜产品贮藏加工重点实验室，贵州 贵阳 550025 ；2.贵州大学酿酒与食品工程学院，贵州 贵阳 550025） 摘 要：采用顶空-固相微萃取法萃取刺梨原汁与刺梨干酒中的挥发性风味成分，经气相色谱-质谱联用法分离鉴定两者香气的种类、 组分与含量，对比风味成分的变化。结果表明，刺梨原汁与刺梨干酒共鉴定出化合物64种，包括酯类26种，醇类14种，酸类4种，酚类 4种，烯炔类6种，醛酮类4种，萜类2种，烷类4种；其中刺梨原汁含48种，是香气整体的95%，刺梨干酒32种，是香气整体的98.432%，16种 化合物为两者共有。刺梨干酒发酵过程中醇类大量积累，种类增多，酯类相对减少，酸类在干酒中保留不多，酚类、烯炔类、醛酮类等 表征刺梨果香风味的物质大量减少，各成分的变化与加工工艺密切相关。 关键词：刺梨干酒；刺梨原汁；风味成分；气相色谱-质谱 中图分类号：TS262.7 文献标识码：A 文章编号：0254-5071 （2014）08-0144-05 doi:10.11882/j.issn.0254-5071.2014.08.033 Analysis of volatile flavor compounds in Rosa roxburghii Tratt juice and dry wine 1,2 1 1,2 1,2 2 YAO Min , TAN Shuming *, XU Suyun , LI Dong , WEI Guangjing ( 1.Key Laboratory of Storage and Processing for Agricultural and Livestock Products in Guizhou, Guiyang 550025, China; 2.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China) Abstract : The volatile compound in Rosa roxburghii Tratt juice (RRT-J) and R. roxburghii Tratt dry wine (RRT-DW) was extracted by HS-SPME, and the variety, component and content of the volatile compound was identified and quantified by GC-MS. Results showed that 64 compounds were identified, including esters, alcohols, acids, phenols, eneynes, aldoketones, terpenes and alkanes, and the compound number were 26, 14, 4, 4, 6, 4, 2 and 4, respectivel