基于HS-SPME-GC-MS的青梅酒香气成分研究

Study on the Aromatic Components of Green Plum Wine by HS-SPME-GC-MS

[目的]为更好地勾兑青梅酒,研究青梅浸泡酒、青梅汁、青梅汁发酵酒以及浸泡基酒的香气成分。[方法]采用顶空固相微萃取(HS-SPME)与气相色谱质谱(GC-MS)相结合的方法定性分析浸泡基酒、青梅浸泡酒、青梅汁及青梅汁发酵酒4种样品的香气成分。[结果]试验显示,4个样品依次检测出14、32、17、46种香气成分,香气成分本质的差异决定了其特有的风味和口感。其中,青梅在浸泡过程中产生的特有香气成分为苯甲醛、S-(-)-2-甲基-1-丁醇、苯甲酸乙酯、5-羟甲基糠醛等。青梅汁中特有的香气成分为糠醛、苯乙醇、苯甲醇等。青梅汁发酵酒中产生的主要微量香气成分有苯乙醇(6.941%,峰面积相对百分含量,下同)、异戊醇(6.940%)、辛酸乙酯(3.734%)、癸酸乙酯(2.590%)、己酸乙酯(2.479%)、9-癸烯酸乙酯(2.080%)、5-羟甲基糠醛(1.756%)等。[结论]研究可为青梅酒的品质改善提供科学依据和数据参考。

[Objective] To study aromatic components of soaked base liquor,green plum soaked wine,green plum juice and fermented wine of green plum juice.[Method]Headspace solid-phase micro-extraction（ HS-SPME） and gas chromatography coupled with mass spectrometry（ GCMS） were used for the qualitative determination of aromatic components firstly in soaked base liquor,green plum soaked wine,green plum juice and fermented wine of green plum juice.[Result] The experiment results showed that four samples respectively identified 14,32,17,46 kinds of aromatic components. The different aromatic components of natures determined the special flavor and taste. Peculiar aromatic components generated in soaked process were 1-butanol- 2-methyl-（ S）-,benzaldehyde,benzoic acid-ethyl ester and 2-furancarboxaldehyde-5-（ hydroxymethyl）-.Special aromatic components in green plum juice were 2-furanmethanol,benzyl alcohol,phenylethyl alcohol. Phenylethyl alcohol（ 6. 941%,relative contents of peak area,similarly hereinafter）,isoamyl alcohol（ 6. 940%）,octanoic acid ethyl ester（ 3. 734%）,decanoic acid ethyl ester（ 2. 590%）,hexanoic acid ethyl este（ 2. 479%）,ethyl-9-decenoate（ 2. 080%） and 2-furancarboxaldehyde-5-（ hydroxymethyl）-（ 1. 756%） were the main micro amount of aromatic components in fermented wine of green plum juice. [Conclusion] The study can provide scientific basis and data reference of quality improvement of green plum wine.