龙眼果酒品质及香气成分的GC-MS分析

Analysis of the Quality and the Flavoring Components of Longan Wine by GC-MS

为了进一步分析龙眼果酒的感官品质和理化指标,采用气相色谱-质谱联用技术(GC-MS)检测龙眼果酒的香气组分及其相对含量,为龙眼果酒的品质评价奠定基础。以龙眼酒为分析样品,评价分析其感官品质和理化指标,同时采用二氯甲烷萃取龙眼酒中的香气成分,气相色谱-质谱联用检测,数据库检索并用峰面积归一化法确定香气的化学成分及其相对含量。龙眼酒品质优良,色泽金黄、透明清亮、纯正爽怡,酒精度为7.9%vol、酸度(以酒石酸计)为3.95 g/L、总糖(以葡萄糖计)为3.48 g/L、可溶性固形物含量2.7%、p H3.62、澄清度为56.7%、色度为0.534、多酚含量为298.552 mg/L。利用GC-MS分析技术鉴定出龙眼酒中含有49种挥发性物质,其中醇类8种,酯类12种,酸类10种,酮类7种,醛类4种,杂环类5种,酸酐类1种,烯烃类1种,醚类1种。主要风味物质有2,3-丁二醇、苯乙醇、乙酸乙酯。龙眼果酒风格为色泽金黄透亮,纯正爽怡,有清雅的果香和酒香;香气成分丰富,具有广阔的市场前景。

In order to analyze the sensory quality and the physiochemical indexes of longan wine comprehensively, in this study, GC-MS was applied to determine the flavoring components（extracted by methylene chloride and identified by database searching） in longan wine and their relative content（calculated by peak area normalization method）. The results showed that, longan wine was superior in quality with golden yellow color, bright and transparent wine body, its acidity（counted by tartaric acid） was 3.95 g/L, total sugar content（counted by glucose） was3.48 g/L, soluble solids content was 2.7 %, the p H value was 3.62, the clarity was 56.7 % and polyphenols content was 298.552 mg/L. 49 volatile compounds were identified in longan wine by GC-MS including 8 kinds of alcohol, 12 kinds of esters, 10 kinds of acids, 7 kinds of ketones,4 kinds of aldehydes, 5 kinds of heterocyclic compounds, 1 kind of acid anhydride, 1 kind of alkane and 1 kind of ethers. The main flavoring compounds were 2, 3-butanediol, phenylethyle alcohol, and ethyl acetat etc. Longan wine had rich aroma compounds and it had great market potentials.