超高压处理对干红枣酒香气成分的影响

Effect of Flavor Compounds in Ultra High Pressure Treated Dry Date Wine

研究了在常温条件下,超高压处理对干红枣酒香气成分的影响;采用同时蒸馏萃取法对超高压处理前后干红枣酒中的香气进行富集,并经GC/MS联机检索分析,超高压处理对干红枣酒中高级醇类、有机酸类、酯类和醛酮类物质的含量均有影响。实验结果表明:(1)经过超高压处理后,高级醇类含量随压力的升高增加。(2)经300MPa以下超高压处理后,有机酸类含量增加;经500MPa以上超高压处理后,有机酸类含量减少。(3)酯类物质经500MPa以下超高压处理后,含量减少;700MPa超高压处理后,含量增加。(4)醛酮类物质经过超高压处理后,含量减少。

The effects of flavor compounds in dry date wine with ultra high pressure treatment （UHP, 100- 700 Mpa） at room temperature were studied. The flavor compounds in dry date wine before and after UHP treated were isolated by simultaneous distillation and extraction （SDE） and analyzed by capillary gas chromatography. It was discovered that UHP processing can influence on the content of high alcohols, carboxylic acids, esters, aldehydes and ketones in dry wine date. The experimental results showed that the total content of high alcohol in UHP treated dry date wine were increased continuously：the content of carboxylic acids reaches peak value at 300 MPa then decrease after 500 MPa; the content of esters were decreased under 500 MPa then increase at 700 MPa; the content of aldehyde and ketones in dry date wine were increased after UHP processing.