超高压处理对干红枣酒中高级醇的影响  

Effect of ultra high pressure treatment on higher alcohols in dry date wine

作　　者：张文叶[1] 张峻松[1] 贾春晓[1] 毛多斌[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《中国酿造》2008年第8期35-37,共3页China Brewing

基　　金：河南省郑州市重大科技攻关项目"郑州市食品工程技术研究中心"(02DB06BFZ01)

摘　　要：试验研究了超高压处理前后,干红枣酒中高级醇类成分的变化。在室温条件下,分别采用300MPa和500MPa的压力、保压时间10min,采用同时蒸馏萃取法对超高压处理前后干红枣酒中的挥发性成分进行富集,并经GC/MS联机检索,对比分析超高压处理对干红枣酒中高级醇类含量的影响。结果表明:(1)经过300MPa、500MPa超高压处理,异戊醇(A)和异丁醇(B)含量之和较未处理样分别增加46%和54.5%;(2)经过300MPa超高压处理,A:B值由未处理样的10.7:1降低为5.6﹕1;经过500MPa超高压处理后,A:B值为10.8:1,略高于未处理样。(3)经过300MPa超高压处理,β:-苯乙醇含量降低19.98%,经500MPa超高压处理,β-苯乙醇含量增加13.07%。The changes of higher alcohol composition in dry date wine before and after ultra high pressure （UHP） treatment were studied. In order to analyze the effects of UHP treatment on higher alcohol contents, the volatile components were concentrated by simultaneous distillation and extraction and detected by gas chromatography / mass spectrometry, after the dry date wine was treated under 300 or 700 MPa pressure for 10 min at room temperature. The results indicated that the total content of isoamyl alcohol and isobutanol in dry date wine were increased, by 46% and 54.5% respectively after being treated at 300 and 700 MPa. The ratio of isoamyl alcohol to isobutanol reduced from 10.7：1 to 5.6：1 by 300 MPa treatment; while the ratio of isoamyl alcohol to isobutanol was 10.8：1 by 500 MPa treatment, which was a little higher than that of untreated samples. The content of β - phenylethyl alcohol reduced 19.98% by 300 MPa treatment, but increased 13.07% by 500 MPa treatment.

关 键 词：干红枣酒 超高压 高级醇 气相色谱-质谱法 

分 类 号：O521[理学—高压高温物理] TS262.7[理学—物理]