吹扫捕集-气质联用法检测树莓蒸馏酒中的挥发性成分

Purge and Trap- GC/MS Detection of Raspberry Liquor Distillation of Volatile Components

树莓是一种种植适应性很强的新兴浆果,因其营养丰富、香味宜人、色泽诱人,目前种植面积日益扩大,发展迅猛。发酵果酒是树莓的一种主要的加工产品,其色泽鲜艳、香味浓郁,树莓蒸馏酒进一步富集了树莓发酵酒的挥发性风味成分,特点鲜明。采用吹扫捕集-气质联用方法对树莓蒸馏酒的特征性风味成分进行了分析检测,共检测确定了29种挥发性风味成分,其中乙缩醛,3-甲基-1-丁醇,乙酸乙酯,癸酸乙酯,2-甲基-1-丁醇等成分含量较高。乙缩醛、癸酸乙酯可作为树莓蒸馏酒的特征参考指标。

Raspberry is an easy to grow berry. Because of its rich-nutrient, good flavor, attractive color, It is currently expanding acreage and has very good development prospects. Raspberry wine is a major processing products, which has delicious flavor. Raspberry distilled spirits further enriched fermented volatile flavor components. In this paper, purge and trap - GC/MS method distilled liquor characteristic raspberry flavor components were studied identification of detected 29 kinds of volatile flavor compounds, including ethanol acetal, 3-methyl-l-Butanol, ethyl acetate, ethyl decanoate, 2-methyl-l-Butanol content is higher, which acetal, ethyl decanoate can be used as indicators of raspberry distilled liquor characteristics.