不同加工方法对山茱萸酒香气成分的影响

THE EFFECT OF DIFFERENT PROCESSING METHODS ON THE CONTENTS OF AROMATIC COMPOSITIONS IN FRUCTUS CORNI WINE

为研究不同加工方法对山茱萸酒香气成分的影响,分别采用浸泡和发酵法制备了山茱萸酒,采用GC-MS分析不同酒的香气成分,研究表明:浸泡法和发酵法制备的酒中,分别检出26和47种香气成分,酯类化合物的相对峰面积分别为1.63%和2.35%;醛酮类的化合物的相对峰面积分别为25.72%和3.13%。羧酸类和醇类的化合物的相对峰面积分别为52.73%和44.43%;杂环类化合物的相对峰面积分别为3.58%和46.93%,不同方法所得到的山茱萸酒,香气成分不同,发酵法制备的山茱萸酒,香气成分的种类多于浸泡法。

The Effect of different processing methods on the contents of aromatic compositions infructus corni wine was studied. Thefructus corni wine were processed by the methods of soaking and fermentation. The con- tents of aromatic compositions infructus corni wine were determined by GC-MS method. Mterfructus corni wine processed by different methods （soaking and fermentation）, the kinds of aromatic compositions were 26 and 47, respectively. The content of esters were 1.63 % and 2.35 %, respectively.The content of aldehydes and ke- tones were 25.72 % and 3.13 %, respectively. The content of carboxylic acids and alcohols were 52.7 % and 44.43 %, respectively. The content of heterocyclic compounds were 3.58 % and 46.93 %, respectively. The results showed thatfructus corni wine by different processing methods have different aromatic compositions.Fructus corni wine of fermentation method has more aromatic compositions than soaking one.