黑加仑果与果酒香气成分的GC-MS分析-甘肃农业大学专家学者库.PDF

2014 年第33 卷第3 期 中 国 酿 造 · · 分析与检测 总第265 期 141 黑加仑果与果酒香气成分的GC-MS分析 1 1 2 2 贾青青，邵威平*，辛秀兰，陈 亮 （1.甘肃农业大学食品科学与工程学院，甘肃 兰州 730070 ；2.北京电子科技职业学院 生物工程学院，北京 100029） 摘 要：采用顶空- 固相微萃取法（HS-SPME）和气相色谱-质谱联用仪（GC-MS）萃取检测鉴定黑加仑果实和果酒酵母1399酿造的黑 加仑果酒芳香物质的成分和含量，对比黑加仑果实和黑加仑果酒的香气成分变化。从果实中鉴定出50种成分，占峰面积的84.22%，香 气成分主要为2- 甲基-3-丁烯-2-醇、4- 甲基-1-戊醇、辛酸乙酯、癸酸乙酯、正戊烯、正辛醛、壬醛、己醛、戊醛等；从果酒中鉴定出48种成 分，占峰面积的92.65%，主要香气成分为苯乙醇、3- 甲基-1-丁醇、乙酸乙酯、辛酸乙酯、正己酸乙酯、癸酸乙酯、乙酸苯乙酯、苯乙醛等。 关键词：黑加仑；顶空-固相微萃取法；气相色谱-质谱联用仪；香气成分 中图分类号：TS207.3 文献标识码：A 文章编号：0254-5071 （2014）03-0141-06 doi ：10.3969/j.issn.0254-5071.2014.03.034 Aroma components analysis in blackcurrant fruit and fruit wine by GC-MS 1 1 2 2 JIA Qingqing , SHAO Weiping *, XIN Xiulan , CHEN Liang ( 1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2.College of Bioengineering, Beij ing Polytechnic, Beij ing 100029, China) Abstract: Aromatic composition and content in blackcurrant fruit and blackcurrant fruit wine fermented with fruit wine yeast 1399 were identified by HS-SPME and GC-MS. The change of aroma components in black currant fruit and the fruit wine was compared. 50 components were identified in the black currant fruit, accounting for 84.22% of the peak area. The main aroma components in fruit were 2-meth