椰子果露酒的香气成分分析

Analysis of aroma components in coconut wine by GC-MS method

为揭示椰子果露酒香气的主要特征组成成分及其相互间的关系,采用液液萃取法提取其香气成分,并采用气相色谱-质谱联用技术进行分析检索。试验结果共鉴定出145种香气成分,分为10大类化合物,包括低级脂肪酸类25种、醇类13种、酯类55种(7种内酯)、酮类7种、醛类9种、烷烃类12种、烯烃类2种、杂环类7种、芳香环类12种和其它类3种。香气成分中含量最高的是酯类(51.547%),其次是低级脂肪酸类(12.798%),然后是醇类(9.039%),这三类物质是决定椰子果露酒香气的主体物质。前15种含量较高的香气组分都带有水果的芬芳香气,酯类中的内酯物质,如δ-癸内酯和δ-辛内酯,呈现出椰子香气,对椰子果露酒特有香味起重要作用。该研究结果为椰子果露酒行业的发展以及椰子果露酒品质评价体系构建提供了一定的理论依据。

It was aimed to reveal main aroma components of the coconut wine and their mutual relations. The volatile components were prepared by liquid-liquid extraction technology, and identified by gas chromatography - mass spectrometry （GC-- MS） technology. It was showed that 145 kinds of aroma components were identified, and classified into 10 groups, including 25 fatty acids, 13 alcohols, 55 esters（7 lactones）,7 ketones, 9 aldehydes, 12 alkanes, 2 alkenes, 7 heterocyelic compounds,12 aromatics and 3 others compounds. The highest content of the aroma components were esters （51. 547%）, fatty acids （12. 798%） and alcohols （9. 039%）, which were found to be the main part of the coconut wine aroma substances. It was found that 15 aroma components with relatively higher content almost contained various fruit fragrance. In addition, most of the lactones in the ester such as the delta-decry lactone and delta-symplectic lactone which all present coconut aroma fragrance, they all played an important role in presenting coconut aroma for wine. It could provide a reliable theoretical basis for the future development of coconut wine industry and the construction of quality evaluation system.