不同品种红枣酿制枣酒的香气差异性研究

Study on the Aroma Diversity of the Different Varieties of Jujube Brewed Jujube Wine

以4种红枣为原料,采用国标法及高效液相色谱法测定枣中糖、有机酸及氨基酸含量,经发酵酿酒,应用顶空固相微萃取及气相色谱质谱法检测酒中香气成分,从而分析不同红枣原料所酿枣酒呈香间的差异。结果表明:4种样品中共鉴定出香气成分88种,其中,A)沧州金丝小枣酒检测香气种类53种,B)阜平大枣酿酒64种,测得挥发性物质最多且酯类含量最高,达到76.4%,C)赞皇大枣酿酒为60种,D)枣强大枣酿酒55种。阜平大枣中糖、有机酸及氨基酸含量均较高,酿制的枣酒鉴定出的风味物质种类最多,风味质量最为突出,是4种枣中酿制枣酒的最佳原料选择。同时该试验也为进一步研究枣酒香气的形成机理提供理论依据。

With four red jujube as raw materials, use national standard method and high performance liquid chromatography method to determine sugars, organic acids and amino acids content in jujube. Through the fermentation brewing, application of headspace solid-phase microextraction and gas chromatography mass spectrometry detected aroma components in liquor, to analysis the different of aroma between the different jujube wine. The results showed that： 88 kinds of aroma components were identified in 4 kinds of samples, among them, 53 kinds of aroma substances were detected in A） Cangzhou Watkins jujube wine; B） Fuping jujube wine was 64 kinds, and measured volatile substances and ester content were the highest, and ester reached 76.4%; C） Zanhuang jujube wine was 60 kinds; D） Zaoqiang jujube wine was 55 kinds. Sugar, organic acids and amino acids content in fuping jujube were higher, identified the most flavor types, the most prominent flavor quality. It was made from the best material selection of jujube wine. At the same time, the test also provided the theory basis for the further research for the formation mechanism of jujube wine aroma.