贮藏条件对樱桃果酒香气成分的影响.PDFVIP

包 装 工 程 第38 卷 第7 期 ·64 · PACKAGING ENGINEERING 2017 年4 月 贮藏条件对樱桃果酒香气成分的影响 李志友 （安顺学院，安顺 561000 ） 摘要： 目的 研究不同贮藏条件（贮藏容器、贮藏温度）对樱桃果酒香气成分的影响。方法 采用固相微 萃取(SPME)- 气相色谱-质谱法测定樱桃果酒香气成分。结果 樱桃果酒香气成分共44 种，包括酯类、醇 类、酸类、酮类、酚类、醛类等；原酒对照组、低温瓶装贮藏组、室温瓶装贮藏组、低温不锈钢罐贮藏 组、室温不锈钢罐贮藏组的香气成分分别为30 ，37 ，21 ，41 ，17 种。结论 低温不锈钢罐贮藏有利于有 效形成或保留樱桃果酒的香气成分。 关键词： 固相微萃取；气相色谱-质谱法；贮藏条件；樱桃果酒；香气成分 中图分类号：TB487 文献标识码：A 文章编号： 1001-3563(2017)07-0064-05 Effects of Storage Conditions on Cherry Wine Aroma Components LI Zhi-you (Anshun University, Anshun 561000, China) ABSTRACT: The work aims to study the effects of different storage conditions (storage containers, storage temperature) on cherry wine aroma components. By using solid phase micro-extraction (SPME)-gas chromatography-mass spectrome- try, the aroma components of cherry wine were determined. There were a total of 44 kinds of cherry wine aroma compo- nents, including esters, alcohols, acids, ketones, phenols and aldehydes, etc. There were 30 kinds of aroma components for wine base control group, 37 kinds for low-temperature bottled storage group, 21 kinds for room-temperature bottled sto- rage group, 41 kinds for low-temperature stainless steel tank storage group and 17 kinds for room-temperature stainless steel tank storage group. The low-temperature stainless steel tank storage is conducive to the effective formation or reten- tion of aroma components of cherry wine. KEY WORDS: SPME; gas chromatography-mass spectrometry; storage condition; cherry wine; aroma components 樱桃属于蔷薇科李属灌木，在我国具有悠久的栽 贮藏环境不同，会影响樱桃果酒在酿造过程中香气成 培历史。樱桃果色美艳、营养丰富、鲜食加工均宜， 分的形成，从而影响樱桃