发酵型与浸泡型杨梅酒的挥发性成分分析

Analysis of volatile components of fermented and soaked bayberry wine

目的:利用杨梅酒的挥发性物质成分差异区分杨梅酒制作工艺。方法:通过发酵和浸泡两种不同的工艺制备杨梅酒,利用气相色谱—离子迁移色谱对两种杨梅酒的挥发性物质成分进行定性和定量分析。结果:在两种杨梅酒中共检出并定性了59种挥发性物质,其中醇类18种,酯类19种,醛类9种,酮类6种,吡嗪类及其衍生物3种,酸类1种,其他类3种。发酵型杨梅酒中的醇类物质种类更丰富,浸泡型杨梅酒中乙醇含量要高于发酵型,酯类物质在种类和含量上要优于发酵型杨梅酒。结论:通过杨梅酒挥发成分的种类和含量可以区分杨梅酒的制作工艺。

Objective:Differences in the composition of volatile substances in bayberry wine were used to distinguish the process of making bayberry wine.Methods:Two different processes of fermentation and soaking were used to prepare bayberry wine,and gas chromatography-ion mobility chromatography was used to analyze the volatile components of the two bayberry wines qualitatively and quantitatively.Results:A total of 59 kinds of volatile substances were detected and characterized in the two bayberry wines,including 18 alcohols,19 esters,9 aldehydes,6 ketones,and 3 pyrazines and their derivatives,1 acid,3 others.The alcohols in fermented bayberry wine were more abundant,while the content of ethanol in soaking type bayberry wine was higher than the fermented type.Moreover,the type and content of esters of the former were superior to the fermented type.Conclusion:The production process of bayberry wine can be distinguished by the type and content of the volatile components within bayberry wine.