不同品种荔枝发酵饮料挥发性香气成分对比研究

Comparison of volatile aroma components in fermented beverages with different litchi varieties

以黑叶、禾荔、妃子笑3个广西大宗品种荔枝果肉为原料,经乳酸菌复合菌种发酵得到荔枝发酵饮料。在此基础上,以发酵饮料为研究对象,采用气质联用(GC-MS)法对比分析了3个品种荔枝发酵饮料的挥发性香气成分及含量。研究结果表明,黑叶、禾荔、妃子笑3个品种荔枝发酵饮料中共检出香气成分72、48、52种,主要以烯类和醇类为主。黑叶、禾荔、妃子笑品种荔枝发酵饮料中含量最高的挥发性香气物质分别为香茅醇(16.63%)、乙醇(17.62%)、顺式玫瑰醚(11.33%)。三种荔枝发酵饮料的挥发性香气成分差异较大,其中黑叶品种荔枝发酵饮料中致香成分最丰富,明显多于另外两种。

Using three major varieties of litchi fruit Heiye, Heli and Feizixiao from Guangxi as raw material, fermented litchi beverages were prepared by compound lactic acid bacteria fermentation. The volatile aroma components and contents in the fermented litchi beverages were analyzed by GC-MS. The results showed that a total of 72, 48 and 52 kinds of aroma components were detected in the beverages with Heiye, Heli and Feizixiao varieties, respectively, and they were mainly alkenes and alcohols. The highest volatile aroma components of the fermented Heiye litchi beverage, Heli litchi beverage and Feizixiao litchi beverage was Citronellol （16.63%）, ethanol （17.62%） and cis rose oxide （11.33%）. There were great differences in volatile aroma components of three kinds of fermented litchi beverages. Among them, the fermented Heiye litchi beverage owned the most abundant volatile aroma components, which was significantly higher than the other two.