蓝莓白兰地特征香气成分的GC-MS分析

GC-MS analysis of characteristic aroma components of blueberry brandy

采用液液萃取法提取蓝莓白兰地的香气成分,再用气相色谱-质谱联用(GC-MS)技术对果酒的香气成分进行分析。用不同酵母以及不同原料发酵的蓝莓为原料,对4种蓝莓白兰地的主要香气成分进行分析,共鉴定出116种香气成分,其中醇类26种、酯类27种、酸类14种、羰基化合物27种、烷类2种、含氮化合物6种、含硫化合物3种、氨基酸1种、酚类8种、其他类2种。醇含量分别为74.53%,78.99%,77.1%,85.77%,尤其是4种中异戊醇和β-苯乙醇都非常高,分别占8.9%和64.45%,23.45%和51.59%,47.11%和18.34%,52.72%和29.11%。由此可见蓝莓白兰地的香气主要由醇类物质构成。

The aroma compositions in blueberry brandy were extracted by headspace liquid-phase micro-e^traction, and were were analyzed by GC--MS. With different yeast and fermentation of blueberry as raw material, kinds of blueberry brandy aroma components were an- alyzed. 116 kinds of aroma components were identified in blueberry brandy, including 26 kinds of alcohols, 27 kinds of esters, 14 kinds of acids, 27 kinds of earbonyl compounds, 2 kinds of alkanes, 6 kinds of nitrogen-containing compounds, 3 kinds of sulfur co- mpounds,8 kinds of phenols, other classes 2 kind. The contents of alcohol were 74. 53%, 78. 99%0,77. 10% and 85. 77% respectively Especially 13-phenylethanol and isoamyl alcohol were very high, ac counting for 8.9 % and 64.45 %, 23.45% and 51.59 % ,47.11% and 18.34%, 52. 72% and 29. 11% respectively. It showed the aroma compositions of blueberry brandy were mainly composed of alcohol substances.