Study on the Aromatic Components of Green Plum Wine by HS-SPME-GC-MS

In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.

菠萝蜜果醋发酵工艺的优化及香气成分分析

为了提升菠萝蜜的产品附加值,进一步丰富市场中果醋种类,本研究以菠萝蜜为原料,对菠萝蜜果醋发酵工艺进行优化并分析其香气成分。通过单因素试验探讨醋酸菌接种量、发酵温度、乙醇体积分数、初始pH 4个因素对菠萝蜜果醋产酸量的影响,然后采用4因素3水平的响应面设计优化得到最佳发酵工艺。结果表明,菠萝蜜果醋的最佳发酵工艺条件为醋酸菌接种量11%、发酵温度32℃、乙醇体积分数5%、初始pH 3.3,在此条件下菠萝蜜果醋的醋酸含量达(44.20±0.41)g/L。采用顶空固相微萃取法(head space-solid phase microextraction,HS-SPME)结合气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS),对菠萝蜜果醋的香气成分进行分析,检测出香气成分67种,主要成分是乙酸(26.15%)、乙酸异戊酯(12.78%)、异戊醇(11.01%)、乙酸乙酯(10.99%)、苯乙醇(4.72%)、正癸酸(3.61%)、苯甲醛(3.34%)、乙酸苯乙酯(3.12%)、辛酸(3.08%)、异戊酸(1.31%)、月桂酸乙酯(1.07%)。通过菠萝蜜果醋发酵工艺的优化和香气成分分析,制备出符合相关国家标准和行业标准的新型果醋,初步探明了果醋中香气成分的种类。

乳酸菌发酵荞麦挥发油制备及其活性挥发性成分分析

采用Clevenger-type装置进行水蒸馏法制备乳酸菌发酵荞麦挥发油,利用顶空固相微萃取技术(HS-SPME)和气相色谱-质谱联用仪(GC-MS)分析乳酸菌不同发酵条件下荞麦挥发油成分的差异,通过保留指数和外标法相结合对各成分进行定性定量分析。结果发现:未发酵荞麦挥发油主要挥发性成分是醛类和醇类。经GC-MS检出18种香气成分,经乳酸菌发酵后荞麦挥发油主要香气成分是酯类、醇类和醛类,经GC-MS检出44种香气成分,与未发酵时相比增加了26种香气成分。此外,经过发酵之后,苯甲醛、反式-2,4-癸二烯醛、甲基丁香酚、正壬醛含量相对较高,说明荞麦经过乳酸菌发酵后挥发油种类明显增加,活性香气成分也增加。

固相微萃取法同时分析源水中54种挥发性有机物

建立了同时测定饮用水源水中54种挥发性有机物的前处理方法———顶空固相微萃取法。用65μm聚二甲基硅氧烷二乙烯基苯(PDMS-DVB)固相微萃取柱顶空萃取水样中的挥发性有机物,萃取物用气相色谱/质谱联用法(GC-MS)分析,采用质谱(MS)检测器的选择离子监测模式(SIM)和内标法进行定量分析。试验优化了顶空固相微萃取条件,如萃取柱涂层、盐度、萃取温度和萃取时间等。采用优化后的条件获得的方法检出限为0.01～0.37μg/L,在所测浓度范围内校准曲线的相关系数良好(除三氯甲烷和四氯化碳外均大于0.991),对0.60μg/L标准水样测得结果的RSD均小于15%;实际饮用水源水样加标回收率均值和RSD分别为73.1%～130%和1.4%～19%(n=6)。该方法适用于饮用水源水中挥发性有机物的监测分析。