桑果加工过程中挥发性成分的变化

Transmutation of volatile components during mulberry fruit processing

桑果经过压榨、过滤获得桑果汁,以桑果汁为原料,经过酒精发酵和醋酸发酵的过程分别获得桑果酒和桑果醋。利用顶空固相微萃取方法对桑果汁、桑果酒、桑果醋中的挥发性成分进行提取,并用气相色谱-质谱技术(GC-MS)对化合物进行分析和分类,并经过NIST 05谱库检索定性。结果表明:桑果汁中含有36种挥发性成分并以酯类化合物为主;桑果酒中含有35种挥发性成分并以醇类化合物为主;桑果醋中含有39种挥发性成分并以酸类为主。桑果汁、桑果酒、桑果醋所含的挥发性成分中,相同的化合物有15种。

Mulberry juice, squeezed and filtered from mulberry fruits, was processed to mulberry wine and mul-berry vinegar after alcoholic and acetic acid fermentation. The volatile components in mulberry juice, mulberry wine and mulberry vinegar, were extracted by headspace solid phase micro-extraction method , then analyzed and classified using gas chromatography - mass spectrometry （GC-MS）, and finally contracted with NIST 05 li-brary for qualitative determination. The results showed that the mulberry juice contained 36 volatile components with esters as the majority; mulberry fruit wine contained 35 kinds with alcohol compounds as the main and mulberry vinegar contained 39 kinds centered with acid components. There were 15 identical volatile components in all.