山楂蒸馏酒减压蒸馏工艺优化及对风味成分的影响

Optimization of vacuum distillation process of hawthorn distilled liquor and effect of the process on flavor components

以山楂为主要原料,经发酵和减压蒸馏工艺加工山楂蒸馏酒。通过单因素和响应面试验考察蒸馏温度、真空度、蒸馏时间对山楂蒸馏酒的酒精度和酸酯总量的影响,采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术对比常压和减压蒸馏山楂酒的主要成分变化。结果表明,山楂蒸馏酒最佳减压蒸馏条件为蒸馏温度76℃、真空度0.02 MPa、蒸馏时间20 min。在此优化条件下山楂蒸馏酒的酒精度和酸酯总量达到最优,分别为(45.8±1.21)%vol和(49.4±2.03)mmol/L;相比常压蒸馏,减压蒸馏方式得到的山楂蒸馏酒能较好地富集风味物质。

Hawthorn distilled liquor was processed by fermentation and vacuum distillation with hawthorn as main raw material.The effects of distillation temperature,vacuum degree and time on the alcohol content,total acid and ester contents were investigated by single factor and response surface tests,and the changes of main components of hawthorn distilled liquors under atmospheric pressure and vacuum were compared by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the optimal vacuum distillation process for hawthorn distilled liquor were distillation temperature 76℃,vacuum degree 0.02 MPa,and time 20 min.Under the optimized conditions,the alcohol content and total acid and ester contents of hawthorn distilled liquor were(45.8±1.21)%vol and(49.4±2.03)mmol/L,respectively.The hawthorn distilled liquor under vacuum distillation could better enrich flavor substances compared with atmospheric pressure distillation process.