短梗五加果实发酵中香气成分变化规律研究

Investigation of the Change Regularity of the Aromatic Component Content during Acanthopanax sessiliflorus Fruit Fermentation

对短梗五加果实发酵过程中的主要香气成分的变化规律进行研究。以短梗五加果实为原料,在不同温度下进行发酵,采用高效气相色谱法对果实发酵产物进行成分分析及含量测定。结果表明,本研究中刺五加果酒发酵过程产生的甲醇含量极低,乙醇的含量为7%,高级醇类主要为正丙醇,酯类成分主要为乙酸乙酯。本研究检测出的不同发酵温度的香气成分在发酵过程中的变化结果,充分说明了发酵温度条件对果酒发酵产香的影响,为工艺控制产香的变化提供了有价值的理论及实际参数。

To investigate the change regularity of the main aromatic component content during Acanthopanax sessiliflorus fruit fermentation. Acanthopanax sessiliflorus fruit was fermented under different temperature, the content of the fruit fermentation product was assayed by high performance gas chromatogram. The results showed the methanol content was extremely low, the ethanol was 7 %, fatty alcohol mainly was n-propanol, ester component mainly was ethyl acetate in the fruit wine we obtained. The result of the main aromatic component content change regularity showed that the aromatic of the fruit wine was affected by the ferment temperature , which can provide valuable theory practical experience for wine production technology.