摘要
该研究采用顶空固相微萃取(HS-SPME)技术联合气相色谱-质谱(GC-MS)法对火龙果果酒样品中挥发性成分进行分析。结果显示,火龙果果酒中的挥发性成分主要有34种,包括酯类(39.68%)、有机酸类(39.04%)、醇类(16.91%)、醛类(1.09%)、酚类(0.44%)、酮类(0.43%)及其他化合物(2.41%)。相对含量较高的有乙酸(34.63%)、乳酸乙酯(21.83%)、苯乙醇(10.21%)、异戊醇(5.96%)、琥珀酸二乙酯(5.02%)、辛酸乙酯(3.55%)、辛酸(2.44%)、癸酸乙酯(2.21%)、棕榈酸乙酯(2.00%)和十五烷酸乙酯(1.82%)。此外,还检测出少量萜类物质,如D-柠檬烯(1.50%)。结果表明,火龙果果酒中含有大量香气成分,赋予了产品类似酱香型白酒、白兰地、玫瑰及火龙果的特殊香气。
The volatile components in red pitaya fruit wine were analyzed by headspace solid-phase microextraction-gas chromatography-mass spec. trometry （HS-SPME-CJC-MS）. Results showed that 34 volatile components were detected in red pitaya fruit wine sample, including esters （39.68%）,organic acids （39.04%）, alcohols （16.91%）, aldehydes （1.09%）, phenols （0.44%）, ketones（0.43%） and other compounds （2.4i%）. In the all of the volatile components, the relative content of acetic acid （34.63%）, ethyl lactate （21.83%）, phenylethyl alcohol （10.21%）, isoamyl alcohol （5.96%）, succinic acid ethyl ester （5.02%）, ethyl octanoate （3.55%）, octylic acid （2.44%）, ethyl decanoate （2.21%）, ethyl hexadecanoate （2.00%）, pentadecane acid ethyl ester （1.82%） was higher. Moreover, a small amount of terpenoid substances such as D-limonene （1.50%） in the wine were detected. The red pitaya fruit wine contained a lot of aroma components, which offer the products special aroma similar to Moutai-flavor Baijiu, brandy, rose, and red pitaya.
出处
《中国酿造》
CAS
北大核心
2016年第9期159-162,共4页
China Brewing
基金
公益性行业(农业)科研专项(201303077)
广东省级现代农业(热带农产品加工与检测)产业技术研发中心项目
