野木瓜果酒香气成分提取方法的比较
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摘要
分别采用同时蒸馏法(simultaneous distillation extraction,SDE)、固相微萃取法(space-solid phase micro extraction,SPME)、固相萃取整体捕集剂法(monolithic material sorptive extraction,MMSE)对纯种发酵野木瓜果酒挥发性成分进行富集提取,以气相色谱-质谱法(gas chromatography-mass spectrometer,GC-MS)结合保留指数(retention index,RI)对提取风味成分进行分离鉴定。3种方法共检出75种风味成分,可归类为醇类、酯类、酸类、醛酮类、芳香族类、萜类以及其他化合物。比较3种方法提取野木瓜果酒风味成分的特性,发现SDE法对大分子量、高沸点的醇类、酸类提取效果较好; SPME法提取低沸点的醇类、酯类、醛酮类化合物效果最佳。MMSE法对醇类、酯类、醛酮类、芳香族类化合物提取效果较好,但对酯类物质提取效果不及SPME。综合比较,SPME法最适宜于野木瓜果酒风味成分提取。
Simultaneous distillation extraction(SDE),space-solid phase micro extraction(SPME),and monolithic material sorptive extraction(MMSE) were used to extract volatile compounds from Stauntonia chinensis wine made by pure fermentation. All the extracted flavor compounds were identified by gas chromatography-mass spectrometry(GC-MS) and retention index analysis. The results showed that seventy-five volatile compounds were extracted,including alcohols,esters,acids,carbonyls,aromatics,terpenes,and other compounds. Comparing the characteristics of the extracts extracted by these three methods,SDE performed better in terms of extracting alcohols and acids with high molecular weights and boiling points,while SPME was the best to extract alcohols,esters,and carbonyls with low boiling points. Meanwhile,MMSE could extract alcohols,esters,carbonyls,and aroma aromatics normally,but it was not as efficient as SPME to extract esters. Overall,SPME was the most suitable method to extract flavor compounds from Stauntonia chinensis wine.
Simultaneous distillation extraction(SDE),space-solid phase micro extraction(SPME),and monolithic material sorptive extraction(MMSE) were used to extract volatile compounds from Stauntonia chinensis wine made by pure fermentation. All the extracted flavor compounds were identified by gas chromatography-mass spectrometry(GC-MS) and retention index analysis. The results showed that seventy-five volatile compounds were extracted,including alcohols,esters,acids,carbonyls,aromatics,terpenes,and other compounds. Comparing the characteristics of the extracts extracted by these three methods,SDE performed better in terms of extracting alcohols and acids with high molecular weights and boiling points,while SPME was the best to extract alcohols,esters,and carbonyls with low boiling points. Meanwhile,MMSE could extract alcohols,esters,carbonyls,and aroma aromatics normally,but it was not as efficient as SPME to extract esters. Overall,SPME was the most suitable method to extract flavor compounds from Stauntonia chinensis wine.
引文
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[3]廖永红,赵爽,张毅斌,等. LLE,SDE,SPME和GC-MS结合保留指数法分析二锅头酒中的风味物质[J].中国食品学报,2014,14(6):220-228.
[4] BLANCH G P,REGLERO G,HERRAIZ M. Rapid extraction of wine aroma compounds using a new simultaneous distillation-solvent extraction device[J]. Food Chemistry,1996,56(4):439-444.
[5] GAMERO A,WESSELINK W,DE JONG C. Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography-mass spectrometry to detect minor aroma compounds in wine[J]. Journal of Chromatography A,2013,1 272:1-7.
[6]袁仲,马绮云,杨继远.液液萃取和同时蒸馏萃取与气质联用分析国产食醋香味成分[J].食品科学,2010,31(4):226-229.
[7]任晓宇,张少云,裴晓静,等.红枣白兰地中香气成分的顶空固相微萃取条件优化[J].食品工业科技,2018,39(7):119-122.
[8]高韶婷,宋雪,陈乐,等.基于固相萃取整体捕集剂-气相色谱-质谱金华火腿挥发性风味物质分析[J].食品科学,2015,36(22):113-116.
[9]田亮,王文平,吴国卿,等.发酵型野木瓜果酒加工工艺研究[J].中国酿造,2010,29(11):177-179.
[10] FAN W,QIAN M C. Characterization of aroma compounds of Chinese“Wuliangye”and “Jiannanchun”liquors by aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry,2006,54(7):2 695-2 704.
[11]范文来,徐岩.酒类风味化学[M].北京:中国轻工业出版社,2014.
[12] HAZELWOOD L A,DARAN J M,VAN MARIS A J A,et al. The ehrlich pathway for fusel alcohol production:a century of research on Saccharomyces cerevisiae metabolism[J]. Applied and Environmental Microbiology,2008,74(8):2 259-2 266.
[13]范文来,徐岩,李记明,等.应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分[J].食品与发酵工业,2011,37(11):183-188.
[14]汪立平,徐岩,赵光鳌,等.顶空固相微萃取法快速测定苹果酒中的香味物质[J].无锡轻工大学学报,2003,22(1):1-6.
[15]盖禹含,辛秀兰,杨国伟,等.不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010,31(4):171-174.
[16] SUMBY K M,GRBIN P R,JIRANEK V. Microbial modulation of aromatic esters in wine:current knowledge and future prospects[J]. Food Chemistry,2010,121(1):1-16.
[17] FAN W,XU Y,JIANG W,et al. Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes[J]. Journal of Food Science,2010,75(1):81-88.
[18]党亚丽,王璋,许时婴.同时蒸馏萃取和固相微萃取与气相色谱/质谱法结合分析巴马火腿的风味成分[J].食品与发酵工业,2007,33(8):132-137.
[19] ZAPATA J,MATEO-VIVARACHO L,CACHO J,et al.Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls[J]. Analytica Chimica Acta,2010,660(1):197-205.
[20] CABRITA M J,FREITAS A M C,LAUREANO O,et al.Glycosidic aroma compounds of some Portuguese grape cultivars[J]. Journal of the Science of Food and Agriculture,2006,86(6):922-931.
[21] FERREIRA V,LPEZ R,CACHO J F. Quantitative determination of the odorants of young red wines from different grape varieties[J]. Journal of the Science of Food and Agriculture,2000,80(11):1 659-1 667.
[22]汪立平.苹果酒酿造中香气物质的研究[D].无锡:江南大学,2004.
[23] STYGER G,PRIOR B,BAUER F F. Wine flavor and aroma[J]. Journal of Industrial Microbiology&Biotechnology,2011,38(9):1 145-1 159.
[24] RAPP A,MANDERY H. Wine aroma[J]. Experientia,1986,42(8):873-884.