桑椹果酒发酵过程中挥发性物质的动态变化研究

Study on dynamic changes of volatile components in mulberry wine during fermentation

探究桑椹果酒发酵过程中挥发性物质变化情况,采用顶空固相微萃取结合气相色谱质谱联用技术(SPME-HS-GC-MS)研究桑椹果酒不同发酵阶段挥发性风味物质组成情况,并对风味成分的相对含量进行主成分分析。结果从不同发酵阶段桑椹果酒中共检测出35种挥发性风味物质,其中醇类11种,酯类6种,烷烃类4种,醛类2种,烯烃类3种,酮类1种,其他化合物类8种,经主成分分析综合评价,发酵第6 d的桑椹果酒风味最佳。

To study changes of volatile components in mulberry wine,volatile components of mulberry wine collected at different stages of fermentation process were analyzed by the headspace solid-phase micro extraction（SPME）combined with gas chromatography-mass spectrometry（GC-MS）,and relative contents of flavor were studied by principal component analysis（PCA）. The result showed that 35 kinds of volatile components were detected in mulberry wine,including 11 alcohols,6 esters,4 alkanes,2 aldehydes,3 olefins,1 ketone and 8 other components. PCA analysis suggested that the best flavor of mulberry wine was achieved after 6 days of fermentation.