红枣白兰地蒸馏过程不同馏分中风味物质的变化规律

Change rules of flavoring compositions in different distillate during the distillation of jujube brandy

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)方法,对红枣白兰地蒸馏过程不同馏分中风味物质的变化规律进行了分析研究。结果表明,在蒸馏过程中红枣白兰地总酯含量在酒度低于66.5%vol时,出现大幅度下降。单体酯从酒头或酒身前期含量开始大幅度下降;总醇和大部分杂醇油(如异丁醇、异戊醇、1-辛烯-3-醇等)均随着蒸馏的进行而降低,苯乙醇在蒸馏过程中逐渐上升;总酸的含量随蒸馏时间的增加呈W型变化,酸个数随蒸馏时间的增加而增加;总醛、糠醛和苯甲醛的含量先上升后下降,缩醛化合物随着蒸馏过程逐渐减少。

Headspace solid-phase micro-extraction （HS-SPME） and gas chromatography coupled with mass spectrometry （GC-MS） were used to study the change rules of flavoring compositions in different distillate during the distillation of jujube brandy. The results were as follows： total esters content dropped significantly when alcoholicity under 66.5%vol and the content of monoester decreased in the head wine or the head of wine body; Alcohols and most higher alcohols （such as isobutanol, isoamylol, 1-Octen- 3-ol and so on） decreased, while phenylethyl alcohol increased in the distillation; The number of acids added and content of acids presented W trend; Shrinking aldehydes dropped and Aldehydes, furfural and benzaldehyde presented W trend in the distillation.