几种果蔬酒香气成分的分析
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摘要
采用固相萃取法(SPME)提取了山葡萄酒、野都柿酒、木立芦荟酒、洋葱山葡萄酒等4种果蔬酒的香气成分.由气相色谱-质谱联用技术对几种果蔬酒的香气成分进行检测.实验结果表明:几种果蔬酒的香气成分除具有白酒的醇类、酸类和酯类外,在野都柿酒和洋葱山葡萄酒中,含有一定量的山梨酸和山梨酸乙酯,尤其在野都柿酒中,山梨酸的相对百分含量较高为25.47%.在山葡萄酒、木立芦荟酒和洋葱山葡萄酒中正戊醇的相对百分含量均较高,分别为36.37%、20.56%和16.49%,而在野都柿酒中则不含正戊醇.
A solid phase extraction method was used to extract the aroma components ofwine from fruits and vegetables,namely wild grape wine,wild persimmon wine,aloe wine and onion wine.The aroma components of severalwines of fruits and vegetables were detected by gas chromatography-mass spectrometry.The experimental results show that several kinds of fruit and vegetable wine aroma components in addition to the liquor of alcohols,acids and esters,wild persimmon wine and onion wild grapewine,containing certain amount of sorbic acid and sorbic acid ethyl ester,especially wild persimmon wine,sorbic acid relative higher percentage is 25.47%.The relative percentage of is amyl alcohol in wild grape wine,aloe wine and onion mountain wine was relatively high,36.37%,20.56% and 16.49% respectively,while in the wildgrape wine,it was free from is amyl alcohol.Therefore,different fruits and vegetables are different in aroma composition.
A solid phase extraction method was used to extract the aroma components ofwine from fruits and vegetables,namely wild grape wine,wild persimmon wine,aloe wine and onion wine.The aroma components of severalwines of fruits and vegetables were detected by gas chromatography-mass spectrometry.The experimental results show that several kinds of fruit and vegetable wine aroma components in addition to the liquor of alcohols,acids and esters,wild persimmon wine and onion wild grapewine,containing certain amount of sorbic acid and sorbic acid ethyl ester,especially wild persimmon wine,sorbic acid relative higher percentage is 25.47%.The relative percentage of is amyl alcohol in wild grape wine,aloe wine and onion mountain wine was relatively high,36.37%,20.56% and 16.49% respectively,while in the wildgrape wine,it was free from is amyl alcohol.Therefore,different fruits and vegetables are different in aroma composition.
引文
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[9]李铁纯,侯冬岩,刁全平,等.HS-SPME-GC/MS对干、鲜杏花挥发性成分的分析[J].鞍山师范学院学报,2016,18(2):45-47.
[2]卫煜英,曹艳甲,李延墨,等.韭菜花挥发性成分的气相色谱-质谱分析[J].色谱,2003(1):96.
[3]陈计峦,江英,吴继红.固相微萃取GC-MS技术在梨香气成分分析中的应用研究[J].食品与发酵工业,2007,33(3):107-110.
[4]李记明,贺普超.中国野生毛葡萄酒的香味成分分析[J].西北植物学报,2003,23(1):134-137.
[5]李艳霞,马丽艳,战吉成,等.威代尔冰葡萄酒香气测定[J].中外葡萄与葡萄酒,2006,(3):10-15.
[6]谈金辉,刘文涵.新型的样品前处理技术——崮相微萃取[J].理化检验(化学分册),2005,41(10):783-787.
[7]陆宁,宛晓春.固相微萃取技术及其在食品分析领域中的应用[J].食品工业科技,2003(9):94-96.
[8]回瑞华,刁全平,侯冬岩,等.SPME-GC/MS法不同萃取头对分析挥发组分的影响[J].鞍山师范学院学报,2016,18(2):41-44.
[9]李铁纯,侯冬岩,刁全平,等.HS-SPME-GC/MS对干、鲜杏花挥发性成分的分析[J].鞍山师范学院学报,2016,18(2):45-47.