野木瓜果酒香气成分提取方法的比较

Comparison of methods extracting aroma compounds from Stauntonia chinensis wine

分别采用同时蒸馏法(simultaneous distillation extraction,SDE)、固相微萃取法(space-solid phase micro extraction,SPME)、固相萃取整体捕集剂法(monolithic material sorptive extraction,MMSE)对纯种发酵野木瓜果酒挥发性成分进行富集提取,以气相色谱-质谱法(gas chromatography-mass spectrometer,GC-MS)结合保留指数(retention index,RI)对提取风味成分进行分离鉴定。3种方法共检出75种风味成分,可归类为醇类、酯类、酸类、醛酮类、芳香族类、萜类以及其他化合物。比较3种方法提取野木瓜果酒风味成分的特性,发现SDE法对大分子量、高沸点的醇类、酸类提取效果较好; SPME法提取低沸点的醇类、酯类、醛酮类化合物效果最佳。MMSE法对醇类、酯类、醛酮类、芳香族类化合物提取效果较好,但对酯类物质提取效果不及SPME。综合比较,SPME法最适宜于野木瓜果酒风味成分提取。

Simultaneous distillation extraction(SDE),space-solid phase micro extraction(SPME),and monolithic material sorptive extraction(MMSE)were used to extract volatile compounds from Stauntonia chinensis wine made by pure fermentation.All the extracted flavor compounds were identified by gas chromatography-mass spectrometry(GC-MS)and retention index analysis.The results showed that seventy-five volatile compounds were extracted,including alcohols,esters,acids,carbonyls,aromatics,terpenes,and other compounds.Comparing the characteristics of the extracts extracted by these three methods,SDE performed better in terms of extracting alcohols and acids with high molecular weights and boiling points,while SPME was the best to extract alcohols,esters,and carbonyls with low boiling points.Meanwhile,MMSE could extract alcohols,esters,carbonyls,and aroma aromatics normally,but it was not as efficient as SPME to extract esters.Overall,SPME was the most suitable method to extract flavor compounds from Stauntonia chinensis wine.