全汁发酵荔枝烈酒香气成分分析  

Analysis of the Flavoring Compositions of Litchi Liquor by Whole Juice Fermentation

作　　者：肖利民[1] 李巍青[1] 曾新安[2] 高敏[2] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410076 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《酿酒科技》2009年第8期123-124,127,共3页Liquor-Making Science & Technology

基　　金：广东省2008年农业综合开发重点产业化经营项目(445224281);粤港关键领域重点突破项目(2008A024200002)资助

摘　　要：采用溶液萃取法,提取全汁发酵荔枝烈酒的香气成分,经气相色谱-质谱联机分析,鉴定出24个香气组分,其含量以异戊醇、异丁醇、正丙醇、乳酸乙酯、乙酸乙酯等为主。荔枝烈酒中检测出的荔枝果香成分有松油醇、香茅醇、3-甲基-2-丁烯醇、糠醛等,检测出的发酵香气成分主要有乳酸乙酯、乙酸乙酯、1,1-二乙氧基乙烷、辛酸乙酯、癸酸乙酯等,各种香气成分相互协同、缓冲、烘托、叠加的结果共同赋予荔枝烈酒的典型香气。The flavoring compositions in litchi liquor by whole juice fermentation were extracted by solvent extraction. 24 flavoring compounds were separated and identified through GC/MS analysis mainly including isoamyl alcohol, isobutyl alcohol, propanol, ethyl lactate, and ethyl acetate etc. Litchi fruit flavoring components detected in the liquor mainly included terpineol, citroneliol, 3-methyl-2-butene-1-ol and the fermentation flavoring components mainly included ethyl lactate, ethyl acetate, 1, 1-diethoxyethane, ethyl, and ethyl decanoate etc. The mutual coordination and superposition of all the flavoring compositions finally resulted in the typical aroma of litchi liquor.

关 键 词：荔枝烈酒 香气成分 气相色谱/质谱法 

分 类 号：TS261.7[轻工技术与工程—发酵工程]