基于SBSE-GC/MS的荔枝白兰地香气成分分析

Aromatic components analysis in litchi brandy by GS-MS with stir bar sportive extraction

应用搅拌棒萃取法提取荔枝白兰地中的的香气物质,用峰面积归一法进行定量分析,结合气相色谱-质谱技术及计算机检索技术对分离化合物进行鉴定。荔枝白兰地中香气物质经气相色谱分离共得到65个峰,鉴定出61种物质,占总峰面积的95.81%,对荔枝白兰地香气贡献较大的是酯类60.77%、酸类12.23%、醇类7.62%、苯环衍生物6.13%、酮类化合物4.90%和萜烯类化合物4.53%,香气成分含量较高的前十种物质依次是乙酸乙酯19.02%、2,4-己二烯酸乙酯16.53%、山梨酸10.73%、琥珀酸二乙酯7.70%、辛酸乙酯4.73%、正戊醇4.60%、2,6-二叔丁基对苯甲酚2.25%、苯乙醇2.16%、玫瑰醚2.06%、己酸乙酯1.96%。构成荔枝白兰地香气特征的物质主要是酯类、醇类、酸类、少量的酚类及萜烯类化合物。

The aroma components of litchi brandy were analyzed by GC-MS with stir bar sportive extraction, and the relative contents were deter- mined by peak normalization method. 65 compounds were separated and 61 of them were identified and determined, accounting to 95.81% of the to- tal area of the peaks. Esters compounds contributed most to litchi brandy with the amount of 60.77%, organic acids compounds 12.23%, alcohols compounds 7.62%, benzene derivatives 6.13%, ketone compounds 4.90% and terpene compounds 4.53%. The top ten aroma composition in order was ethyl acetate 19.02%, 2,4-hexadienoic acid ethyl ester 16.53%, sorbic acid 10.73%, diethyl butanedioate 7.70%, ethylcaprylate 4.73%, n-amyl al- cohol 4.60%, 2,6-Di-tert-butyl-4-methylphenol 2.25%, phenethyl alcohol 2.16%, rose oxide 2.06%, ethyl caproate 1.96%. It was found that esters compounds, organic acids compounds, alcohols compounds, terpene compounds and a few phenolic compounds constituted main aroma substance.