山茱萸果实与山茱萸利口酒香气成分研究
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摘要
山茱萸(Cornus officinalis Sieb.et Zucc)又名石枣子,果实去核后即为中药“山萸肉”,是我国传统的强阴益精,秘精固气的名贵中药材。山茱萸作为我国常用的40种名贵中草药之一人们对其化学成分和药理、药效作用进行了大量研究,但对其香气成分的研究报道却不多。果实与果酒香气成分是构成和影响果品加工、果酒质量的主要因素,本研究以陕西省太白县桃川乡生长的山茱萸为试材,研究了山茱萸果实及不同工艺酿造的山茱萸利口酒香气成分。主要研究内容包括利用GC-MS分析山茱萸成熟果实香气成分和山茱萸利口酒香气成分、应用SPSS软件对山茱萸果实及利口酒香气成分进行单因素方差分析并且对利口酒香气成分进行主成分分析、组织品尝小组对山茱萸利口酒进行感官分析,为山茱萸果实的开发利用及酿造优质山茱萸利口酒奠定基础。
主要研究结果如下:
1.山茱萸成熟果实中共检测出63种香气成分,其中醇类19种,醛类6种,酸类12种,酯类6种,杂环类4种,酮类3种,烯烃类5种,酚类及其它8种。含量较高的有:4-羟基苯乙醇、松油醇、间呋喃醛、十一酸、辛酸乙酯、苯并噻唑、胡薄荷酮等。
2.经过单因素方差分析,发现2种不同提取方法测得的山茱萸果实中的香气物质之间在种类和含量上均存在显著性差异。其中水蒸气蒸馏萃取法提取的香气成分主要为醇类物质,溶剂萃取法提取的香气成分主要是酸类物质。可见两种提取方法对果实中不同种类香气物质提取率不同,联合使用可更全面了解果实中香气成分。
3.在3种不同工艺酿造的山茱萸利口酒中共检测到90种香气成分,其中酒精发酵法49种,酒精浸渍法44种,CO2浸渍发酵法49种。酒中香气物质均以醇类、酯类、酸类为主,含量较高的有:2-甲基-1-丙醇、2-苯乙醇、羟基丁二酸二乙酯、邻苯二甲酸二异辛酯、乙酸、苹果酸、香草醛、3-羟基-2-丁酮、二氢噻吩等。
4.经过方差分析及主成分分析,发现3种不同方法酿造的山茱萸利口酒中的香气物质之间在种类和含量上均存在显著性差异,且可以通过比较不同工艺下酿造的山茱萸利口酒的香气成分及含量对利口酒进行区分。由此可见,不同酿造方法对山茱萸利口酒香气成分的影响较大,不同酿造工艺的优势还有待于进一步研究。
5.品尝结果表明:不同方法酿造的山茱萸利口酒外观分别呈宝石红,澄清透明,有光泽,果香浓郁、纯正,但入口较酸涩,丹宁感过强。酒精发酵法酿造的利口酒外观和香气最佳,而CO2浸渍发酵法酿造的利口酒的口感相对较为柔和。
The fruits of Cornus officinalis sieb.et Zucc were picked from Taochuan, Taibai, Shaanxi in 2007. Research on analysis of aroma compounds in cornus fruit and its liqueur were carried out by gas chromatography-mass spectrometry (GC/MS), together with one-way ANOVA analysis and principal component analysis on the detected aroma compounds from both fruit and liqueur, and aroma compounds from the liqueur respectively by SPSS. Sensery analysis of the liqueurs was performed by tasting panel. Research results are foundation for development of Cornus and for making high quality Cornus liqueur.
The main results are as follows:
1. 63 aroma compounds were identified in the fruit of Cornus officinalis sieb.et Zucc, and there were alcohols(19), aldehydes(6), acids(12), esters(6), heterocyclics(4), ketones(3), olefins(5), phenols and others(8), respectively. The main aroma compounds including: 4-HydroxyBenzeneethanol, p-Menth-1-en-8-ol, 3-Furaldehyde, Undecanoic acid, Ethyl caprylate, Benzothiazole, p-Menth-4(8)-en-3-one, etc.
2. Through one-way ANOVA analysis, it has been proved that the aroma compounds which were extracted by hydrodistillation and solvent extraction had significant difference in the kinds and contents. The main aroma kinds extracted by hydrodistillation were alcohols, nevertheless solvent extraction acquired mostly the acids. Therefore, it was a better way to identify the aroma compounds in fruit by the combination of the two methods due to their different rates of extraction to distinct kinds of aroma compounds.
3. 90 aroma compounds were identified in the liqueur of Cornus brewed by three different zymotechnics, there were alcoholic fermentation process(49), maceration carbonique process(44), and alcoholic maceration process(49) respectively. The main aroma compounds from liqueur were alcohols, esters and acid, including 2-Methyl-1-propanol, Benzeneethanol, Diisooctyl phthalate, Acetic acid, Hydroxy butanedioic acid, 4-Hydroxy-3-methoxy benzaldehyde, 3-Hydroxy-2-butanone, etc.
4. Through one-way ANOVA analysis and principal component analysis, it has been proved that not only the aroma compounds which were extracted from three different liqueurs had significant difference in the kinds and contents, but the aroma components can be used as a valuable tool for the discrimination of different liqueurs. Therefore, there were significant distinguish among the liqueur brewed by three different zymotechnics, and their pros and cons should be studied deeply in the future.
5. The result of sensory analysis showed that the liqueur of Cornus is ruby-red, limpid, rich of fragrance of fruits, but a little bit astringent and sour. The liqueur brewed by alcoholic fermentation process possessed the best appearance and aroma, however, the other two kinds of liqueurs’performance in the taste was more satisfactory.
主要研究结果如下:
1.山茱萸成熟果实中共检测出63种香气成分,其中醇类19种,醛类6种,酸类12种,酯类6种,杂环类4种,酮类3种,烯烃类5种,酚类及其它8种。含量较高的有:4-羟基苯乙醇、松油醇、间呋喃醛、十一酸、辛酸乙酯、苯并噻唑、胡薄荷酮等。
2.经过单因素方差分析,发现2种不同提取方法测得的山茱萸果实中的香气物质之间在种类和含量上均存在显著性差异。其中水蒸气蒸馏萃取法提取的香气成分主要为醇类物质,溶剂萃取法提取的香气成分主要是酸类物质。可见两种提取方法对果实中不同种类香气物质提取率不同,联合使用可更全面了解果实中香气成分。
3.在3种不同工艺酿造的山茱萸利口酒中共检测到90种香气成分,其中酒精发酵法49种,酒精浸渍法44种,CO2浸渍发酵法49种。酒中香气物质均以醇类、酯类、酸类为主,含量较高的有:2-甲基-1-丙醇、2-苯乙醇、羟基丁二酸二乙酯、邻苯二甲酸二异辛酯、乙酸、苹果酸、香草醛、3-羟基-2-丁酮、二氢噻吩等。
4.经过方差分析及主成分分析,发现3种不同方法酿造的山茱萸利口酒中的香气物质之间在种类和含量上均存在显著性差异,且可以通过比较不同工艺下酿造的山茱萸利口酒的香气成分及含量对利口酒进行区分。由此可见,不同酿造方法对山茱萸利口酒香气成分的影响较大,不同酿造工艺的优势还有待于进一步研究。
5.品尝结果表明:不同方法酿造的山茱萸利口酒外观分别呈宝石红,澄清透明,有光泽,果香浓郁、纯正,但入口较酸涩,丹宁感过强。酒精发酵法酿造的利口酒外观和香气最佳,而CO2浸渍发酵法酿造的利口酒的口感相对较为柔和。
The fruits of Cornus officinalis sieb.et Zucc were picked from Taochuan, Taibai, Shaanxi in 2007. Research on analysis of aroma compounds in cornus fruit and its liqueur were carried out by gas chromatography-mass spectrometry (GC/MS), together with one-way ANOVA analysis and principal component analysis on the detected aroma compounds from both fruit and liqueur, and aroma compounds from the liqueur respectively by SPSS. Sensery analysis of the liqueurs was performed by tasting panel. Research results are foundation for development of Cornus and for making high quality Cornus liqueur.
The main results are as follows:
1. 63 aroma compounds were identified in the fruit of Cornus officinalis sieb.et Zucc, and there were alcohols(19), aldehydes(6), acids(12), esters(6), heterocyclics(4), ketones(3), olefins(5), phenols and others(8), respectively. The main aroma compounds including: 4-HydroxyBenzeneethanol, p-Menth-1-en-8-ol, 3-Furaldehyde, Undecanoic acid, Ethyl caprylate, Benzothiazole, p-Menth-4(8)-en-3-one, etc.
2. Through one-way ANOVA analysis, it has been proved that the aroma compounds which were extracted by hydrodistillation and solvent extraction had significant difference in the kinds and contents. The main aroma kinds extracted by hydrodistillation were alcohols, nevertheless solvent extraction acquired mostly the acids. Therefore, it was a better way to identify the aroma compounds in fruit by the combination of the two methods due to their different rates of extraction to distinct kinds of aroma compounds.
3. 90 aroma compounds were identified in the liqueur of Cornus brewed by three different zymotechnics, there were alcoholic fermentation process(49), maceration carbonique process(44), and alcoholic maceration process(49) respectively. The main aroma compounds from liqueur were alcohols, esters and acid, including 2-Methyl-1-propanol, Benzeneethanol, Diisooctyl phthalate, Acetic acid, Hydroxy butanedioic acid, 4-Hydroxy-3-methoxy benzaldehyde, 3-Hydroxy-2-butanone, etc.
4. Through one-way ANOVA analysis and principal component analysis, it has been proved that not only the aroma compounds which were extracted from three different liqueurs had significant difference in the kinds and contents, but the aroma components can be used as a valuable tool for the discrimination of different liqueurs. Therefore, there were significant distinguish among the liqueur brewed by three different zymotechnics, and their pros and cons should be studied deeply in the future.
5. The result of sensory analysis showed that the liqueur of Cornus is ruby-red, limpid, rich of fragrance of fruits, but a little bit astringent and sour. The liqueur brewed by alcoholic fermentation process possessed the best appearance and aroma, however, the other two kinds of liqueurs’performance in the taste was more satisfactory.
引文
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