绍兴加饭酒的香气成分分析

Analysis of the Flavorous Components in Shaoxinh Jiafan Wine

本文采用顶空法气相色谱、色-质联用技术和氨基酸自动分析仪测定了1～4年陈绍兴加饭酒的香气成分和各种氨基酸的含量。测定香气成分35种,定量分析其中香气成分11种;测定游离氨基酸28种,总量为4150～5310ppm,蛋白质和肽类水解氨基酸18种,总量为10100～13200ppm。熟陈前三年,各香气成分呈下降形,氨基酸呈上升形,至第四年则相反,香气成分有上升突变,其相应的氨基酸含量均有所下降。因此构成加饭酒独特香气成分系由于氨基酸在熟陈过程中转变为高级酸及酯所致。

The contents of the flavorous coomponents and amin-acids in Jiafan wine mellowed 1～4years have been determined dy head space GC, GC-MS technique, and autometic amino-acidsanalyzer and 35 flavorous components have deen identified. The total amounts of 28 free amino-acids and 18 hydrolytic amino-acids were found to be 4150-5310 ppm and 10100-13200 ppm res-pectively. During the first 1-3 years mellowing, the contents of the flavorous components weredecreased while the contents of the amino-acids increased and showing a striking contrast in the4th year, the contents of the flavourous components were increased and the comtents of the amino-acids were decreased. Therefore, the unique flavour of Jiafan wine was the results of higher alc-ohols and their esters transformed from amino-acids duringmellowness.