摘要
利用气相色谱-质谱联用技术,对柿子果酒中的香气成分进行分析。通过分析固相微萃取法的萃取温度、萃取时间、萃取添加NaCl的量对测得柿子酒香气成分色谱峰的面积和数目的影响,优选出固相微萃取的最佳萃取条件为:萃取温度为50℃,萃取时间为40min,NaCl添加量为0.3g/mL(饱和)。比较固相微萃取、液-液萃取、蒸馏萃取这几种萃取方法,通过有效性验证,选出测定柿子果酒的最佳萃取方法是固相微萃取法。利用本实验优选的条件对柿子酒的香味物质进行萃取,共提取香气成分种类为55种,其中酯类23种,醇类15种,酸类13种,其他香气成分4种。柿子果酒的主要挥发性芳香成分是:异戊醇、苯乙醇、2-甲基-1-丁醇、甲酸异戊酯及异丁醇。
Gas chromatography-mass spectrometry（GC-MS） was used to analyze the aroma components of Persimmon wine.The effect of different parameters including the extraction temperature,time,and the amount of added NaCl on the Persimmon wine aroma extraction was studied.The optimized extraction conditions of solid phase micro extraction（SPME） was：50℃,40min,and the amount of added NaCl was 0.3g/ml.The solid phase micro extraction,liquid-liquid extraction,distillation and extraction of these types of extraction method were compared and their validity was confirmed,it was shown that the best method to extract the aroma components of Persimmon wine was SPME.With the optimized extraction conditions,about 55 different compounds were identified including 23 esters,15 alcohols,13 acids,and 4 other compounds,in which,the predominant compounds were 1-butanol-3-methyl-formate,phenyl ethyl alcohol,2-methyl-1-butanol,3-methyl-1-butanol and 2-methyl-1-propanol.
出处
《酿酒》
CAS
2011年第1期52-56,共5页
Liquor Making
基金
广东省科技计划项目(2009B04060006)
广州市科技厅项目(2007Z1-E0091)
广州市科技计划项目(2009C6-I051)
关键词
黄酒糟
研究开发
芝麻香型白酒
品质提升
Persimmon wine
aroma components
Gas Chromatography-Mass Spectrometry
extraction method
