GC-O-MS法对比脐橙果酒和脐橙蒸馏白酒的香气活性成分
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摘要
采用顶空固相微萃取法(Headspace-solid phase microextraction,HS-SPME)分别提取脐橙发酵后经过滤得到的果酒和蒸馏后得到的白酒的香气成分,结合香气成分稀释分析(Aroma extract dilution analysis,AEDA),经气相色谱-嗅闻-质谱(Gas chromatography-olfactometry-mass spectrometry,GC-OMS)对脐橙果酒和白酒中的香气成分进行分析。结果表明,脐橙果酒和白酒中共含有33种香气化合物;AEDA结果显示,果酒中有10种主要香气活性成分,脐橙白酒中有4种主要香气活性成分,其中对脐橙果酒和白酒的香气影响最大的化合物均为具有坚果香味的己硫醇。本研究结果可为脐橙酿酒工艺的进一步改进提供参考。
In this study, the aroma components in navel orange wine and navel orange liquor were extracted respectively by HSSPME, and then analyzed by GC-O-MS coupled with aroma extract dilution analysis(AEDA). The results showed that, there were 33 aroma components in navel orange wine and navel orange liquor. AEDA results showed that, there were 10 main active aroma components in the wine, and 4 in the liquor. Among them, the most important aroma component in both navel orange wine and navel orange liquor was hexyl mercaptan. The research results provided reference for the improvement of wine-making techniques with navel orange as raw materials.
In this study, the aroma components in navel orange wine and navel orange liquor were extracted respectively by HSSPME, and then analyzed by GC-O-MS coupled with aroma extract dilution analysis(AEDA). The results showed that, there were 33 aroma components in navel orange wine and navel orange liquor. AEDA results showed that, there were 10 main active aroma components in the wine, and 4 in the liquor. Among them, the most important aroma component in both navel orange wine and navel orange liquor was hexyl mercaptan. The research results provided reference for the improvement of wine-making techniques with navel orange as raw materials.
引文
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[20]周立华,牟德华,张哲琦,等.GC-MS分析灯笼果果汁和果酒的香气成分[J].酿酒科技,2015(8):96-100.
[21]郭惜雅,张丽玲,黄鹭强.固相微萃取-气质联用分析杨桃酒的主要香气成分[J].农产品加工(学刊),2011(5):92-94.
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[23]沈颖,刘晓艳,白卫东,等.果酒中有机酸及其对果酒作用的研究[J].中国酿造,2012,31(2):29-32.
[24]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.
[2]杨海枫,曾江川,黄传龙,等.赣南脐橙[J].中国质量与标准导报,2017(12):96-99.
[3]黄传龙,祁春节.赣南脐橙产业发展的成就、经验与未来展望[J].中国果业信息,2010(7):1-5.
[4]匡兵,杨晓伶,陈根生.赣南脐橙产业现状与发展趋势分析[J].农业工程技术(农产品加工业),2010(3):34-37.
[5]何望,祁春节.农业供给侧改革下赣南脐橙产业转型升级的财政支持研究[J].经济研究参考,2016(29):83-86.
[6]潘训海,李再新,谢万如,等.果酒型保健酒的发展现状及发展前景[J].酿酒科技,2009(12):81-83.
[7]曾洁,李颖畅.果酒生产技术[M].北京:中国轻工业出版社,2011.
[8]何彩梅.柑橘果酒酿造工艺研究进展[J].中国酿造,2016,35(3):10-12.
[9]李晓英.脐橙果汁与果酒香气成分的GC-MS分析[J].中国酿造,2013,32(3):154-157.
[10]刘琨毅,王琪,郑佳,等.不同柑橘品种对柑橘果酒香气成分的影响[J].食品工业科技,2018,39(10):275-279.
[11]郭莉,吴厚玖,王华,等.贮藏过程中夏橙汁香气成分变化[J].食品科学,2011(22):293-297.
[12]夏玲君,宋焕禄.香味检测技术——GC/O的应用[J].食品与发酵工业,2006,32(1):83-87.
[13]宋焕禄.分子感官科学[M].北京:科学出版社,2014:260.
[14] ZHANG H Y, PU D D, SUN B G,et al. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom(Boletus edulis)by aroma extract dilution analysis, quantitation and aroma recombination experiments[J].Food chemistry,2018,258:260-268.
[15]发李研科,王国明,李秋志,等.HS-SPME-GC-MS法分析酱香型“山庄老酒”香气成分[J].酿酒科技,2018(4):112-117.
[16] DOOL H V D, KRATZ P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J].Journal of chromatography,1963,2:463-470.
[17]沙莎.白酒中挥发性含硫化合物及其风味贡献研究[D].无锡:江南大学,2017.
[18]刘峻溪,王俊芳,韩爱芹,等.葡萄酒中酯类物质的生物合成及其影响因素[J].酿酒科技,2016(9):43-47.
[19]祝霞,韩舜愈,冒秋丹,等.蛇龙珠干红葡萄酒发酵过程中游离态和键合态香气物质的变化分析[J].食品科技,2013,34(14):192-197.
[20]周立华,牟德华,张哲琦,等.GC-MS分析灯笼果果汁和果酒的香气成分[J].酿酒科技,2015(8):96-100.
[21]郭惜雅,张丽玲,黄鹭强.固相微萃取-气质联用分析杨桃酒的主要香气成分[J].农产品加工(学刊),2011(5):92-94.
[22]程军,秦伟帅,赵新节.葡萄酒酿造中高级醇的形成机制与调节[J].中国酿造,2011(12):9-11.
[23]沈颖,刘晓艳,白卫东,等.果酒中有机酸及其对果酒作用的研究[J].中国酿造,2012,31(2):29-32.
[24]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.