摘要
利用顶空固相微萃取法并结合气相色谱-质谱技术,鉴定并分析了野生蓝莓果汁及其果酒中挥发性成分。结果表明,共鉴定出69种挥发性香气成分,包括酸(1种)、酯(21种)、醇(7种)、醛酮(11种)、酚(4种)、烷烃(15种)、其他物质(10种)。其中蓝莓果酒中检出45种挥发性成分,相对含量为86.09%;蓝莓果汁中检出挥发性成分为28种,相对含量为83.24%,其中4种为共有的挥发性成分。野生蓝莓果酒中主要的挥发性成分包括9-十六碳烯酸乙酯(13.09%),正己酸乙酯(10.41%),肉豆蔻醛(13.01%)。蓝莓果汁中的邻苯二甲酸二异丁酯(36.49%)、六甲基环三硅氧烷(11.39%)、十四甲基环七硅氧烷(3.66%)是主要的挥发性成分。其中酯类物质是蓝莓果酒和蓝莓果汁形成独特香气的重要组成部分,各组分共同作用丰富其香气种类,赋予其宜人的香味。
The volatile components in wild blueberry juice and the fermented blueberry wine were analyzed by headspace solid-phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS）. The results showed that the 69 kinds of volatile aroma components were detected, including acids （1 kind）, esters （21 kinds）, alcohols （7 kinds）, aldehydes and ketones （11 kinds）, phenol （4 kinds）, alkanes （15 kinds） and other substances （10 kinds）. 45 kinds of volatile components were detected in the blueberry wine and the relative content of volatile components was 86.09%. 28 kinds of volatile components were detected in blueberry juice and the relative content of volatile components was 83.24%, and there were 4 kinds of common volatile components. The main volatile components in blueberry wine were ethyl 9-hexadecenoate （13.09%）, ethyl hexanoate （10.41%）, tetradecanal （13.01%）. The main volatile components in blueberry juice were diisobutyl phthalate （36.49%）, hexamethyl cy- clotrisiloxane （11.39%）, tetradecamethyl cycloheptasiloxane （3.66%）. The important components of unique aroma in blueberry wine and blueberry juice were esters, and the interaction of each component enriched their aroma type and gave their pleasant flagrance.
出处
《中国酿造》
CAS
北大核心
2017年第1期180-185,共6页
China Brewing
