SPME-GC/MS联用测定“红灯”樱桃酒中香气成分

Using Headspace Solid Phase Micro-extraction for Analysis of Aromatic Compounds in 'Hongdeng' Cherry Wine

采用顶空固相微萃取(HS-SPME)与气质联用技术(GC/MS)测定"红灯"樱桃酒中的挥发性成分,共鉴定出51种挥发性物质,主要包括25种酯类、12种醇类、4种酸类、3种醛类、3种萜类及C13降异戊二烯衍生物。其中酯类、醇类和酸类含量分别占香气成分总量的60.99%,29.73%和2.16%。辛酸乙酯(19.03%)、异戊醇(15.21%)、癸酸乙酯(12.13%)、乙酸乙酯(8.92%)、己酸乙酯(6.49%)、正丙醇(5.44%)、苯甲醇(5.03%)、苯甲酸乙酯(3.73%)、月桂酸乙酯(3.42%)和乙酸异戊酯(2.86%)构成了"红灯"樱桃酒的主要香气成分。

The volatile aroma compounds of ＇Hongdeng＇ cherry wine yeasts were determined by head space solid phase micro-extraction （HS-SPME） followed by the gas chromatography-mass spectrometry （GC/MS）. A total of 51 volatile compounds were identified in the wines produced, including 25 kinds of esters, 12 of alcohols, 4 of acids, 3 of aldehydes, 3 of terpenes and Cj3-norisoprenoids. Moreover, the relative content of esters, alcohols and acids was 60.99%, 29.73% and 2.16%, respectively. Ethyl octanoate （19.03%）, isoamyl alcohol （15.21%）, ethyl decanoate （12.13%）, ethyl acetate （8.92%）, ethyl hexanoate （6.49%）, 1-propanol （5.44%）, benzyl alcohol （5.03%）, ethyl benzoate （3.73%）, ethyl laurate （3.42%） and isoamyl acetate （2.86%） were the main volatile compounds of＇Hongdeng＇ cherry wine.