猕猴桃果酒香气成分的固相微萃取GC/MS分析  

Analysis of Flavoring Compositions in Kiwi Fruit Wine by SPME/GC/MS

作　　者：刘拉平[1] 史亚歌[1] 岳田利[1] 李岚[1] 杨蓉[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《酿酒科技》2007年第5期105-107,共3页Liquor-Making Science & Technology

基　　金：西北农林科技大学科研专项(05ZR114)

摘　　要：采用固相微萃取法提取、富集秦美猕猴桃果酒中的香气成分,经GC-MS分离与分析,共鉴定出64种化合物,其含量占挥发性成分的96.44%,包括酯类、醇类、酸类、醛酮类、烃类以及少量的其他化合物,以酯类、醇类、酸类化合物为主。其中主要成分为乙酸-3-甲基丁酯、3-甲基丁醇、苯乙醇、辛酸乙酯、癸酸乙酯、乙酸乙酯、乙酸苯乙醇酯、己酸乙酯、辛酸、2-甲基丙醇、乙酸-2-甲基丙酯、癸酸、乙酸己酯、己酸等。这些物质的共同作用形成了猕猴桃果酒独特的风味。The flavoring compositions in kiwi fruit wine was extracted by solid phase micro-extraction （SPME） and was separated and analyzed by GC-MS. About 64 different compounds were identified including esters, alcohols, acids, aldehydes, ketones, hydrocarbon and other a few compounds, the content of which accounted for 96.44 % of volatile compositions. Esters, alcohols and acids were the main flavoring compositions and they mainly covered 1-butanol, 3-methylacetate, 1-butanol, 3-methyl-phenylethyl alcohol, octanoic acid, ethyl ester, decanoic acid, ethyl ester, ethyl acetate; acetic acid, 2-phenylethyl ester, hexanoic acid, ethyl ester, octanoic acid, 1-propanol, 2-methyl-acetic acid, 2-methylpropyl ester; n-decanoic acid, acetic acid, hexyl ester and hexanoic acid etc., which formed the particular flavor of kiwi fruit wine by mutual action.

关 键 词：猕猴桃果酒 香气成分 固相微萃取 GC—MS分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]