火龙果酒成分分析及品质鉴定

Component Analysis and Quality Identification of Pitaya Liquor

本研究分析了以火龙果为原料酿制的酒样的主要理化指标、风味成分、有害成分。结果表明,火龙果酒理化指标符合优级清香型白酒国家标准。通过液-液萃取、SPE固相萃取和20%(v/v)硫酸-甲醇甲酯化有机酸法结合GC-MS分析酒样中挥发性香气物质组分及百分含量。酒样中共检出酯类26种、醇类9种、酸类16种、醛类6种。酯类和醇类相对百分含量较高,分别为28.99%和25.63%。除此外酒样中还检出烷烃类、烯烃和杂环类物质。有害物质分析表明,火龙果酒中甲醇和氢氰酸含量均符合国家标准。

The physicochemical indexes,flavor substances,and harmful components of the pitaya liquor were studied.The results showed that the physicochemical indexes of the pitaya liquor met the national standard for Qingxiang Baijiu.The contents of volatile aroma compounds in the pitaya liquor were detected by using liquid-liquid extraction,solid-phase extraction and GC-MS.A total of 26 esters,9 alcohols,16 acids and 6 aldehydes were detected in the samples.The relative contents of esters and alcohols were the highest,reaching up to 28.99%and 25.63%,respectively.In addition,alkanes,olefins and heterocyclic compounds were also detected in the samples.The harmful substance analysis showed that the contents of methanol and hydrocyanic acid in the pitaya liquor met the national standards.