荔枝酒蒸馏过程中主要香气成分的变化规律  

Changes of Aroma Components in the Distillation of Litchi Wine

作　　者：高敏[1] 曾新安[1] 陈勇 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东帝浓酒业有限公司,广东惠来515226

出　　处：《食品与发酵工业》2009年第11期128-132,共5页Food and Fermentation Industries

基　　金：粤港关键领域重点突破项目(2008A024200002);广东省科技功关项目(2008A080403009)

摘　　要：对荔枝果酒的主要香气成分进行了分析,并对其在蒸馏过程中的变化规律进行了研究。荔枝果酒经气相色谱-质谱分析,检测出其主要香气成分为:丙三醇、乳酸乙酯、异丁醇、异戊醇、正丙醇、β-苯乙醇、乙酸乙酯,并通过气相色谱内标法,测定了各主要香气成分的含量;在荔枝果酒蒸馏至蒸馏酒的过程中,各主要香气成分变化规律为:乙酸乙酯、正丙醇、异丁醇、异戊醇被迅速蒸馏出来,其主要存在于酒头中;馏出物中乳酸乙酯含量随酒度的变化很小;β-苯乙醇在馏出物中的含量随着蒸馏的进行逐渐增加,直至收尾时下降;丙三醇在整个蒸馏过程中基本未被蒸馏出来。The aroma components of Litchi wine were analyzed and their changes during distillation were discussed. The main aroma components of Litehi wine determined by GC-MS were glycerol, ethyl lactate, ethyl acetate, isoamyl alcohol, isobutyl alcohol and [3-benzene aleoho. Using internal standard method for gas chromatography, the contents of above aroma components were measured. At the beginning of distillation of Litchi wine, ethyl acetate, npropyl alcohol, isoamyl alcohol and isobutyl alcohol were distilled out quickly, which mainly existed in the heads draws. The content of ethyl lactate in the distillate had little changes with distillation process and the content of β- benzene alcohol was increasing during distillation, but decreased in the end. Very little glycerol could be collected in the distillate.

关 键 词：荔枝果酒 香气成分 蒸馏 变化规律 

分 类 号：TS262[轻工技术与工程—发酵工程]