杏酒香气成分的研究  

Study on Aroma Compounds in Apricot Wine

作　　者：傅力[1] 周晓明[2] 徐效圣[3] 李建飞[4] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052 [2]新疆农业科学院园艺作物研究所,乌鲁木齐830091 [3]新疆轻工职业技术学院,乌鲁木齐830021 [4]中国食品发酵工业研究院,北京100027

出　　处：《新疆农业科学》2011年第7期1210-1216,共7页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区科技计划项目(200931101-5);国家"十一五"科技支撑计划项目(2011BAD27B02-04)

摘　　要：【目的】对赛买提、小白杏、北山、乔儿胖、圆旦杏和树上干等6种不同品种杏所酿杏酒的香气成分进行研究。【方法】采用固相微萃取法对杏酒进行前处理,通过气相色谱-质谱联用技术分析检索。【结果】从6个品种杏所酿杏酒中共检出香气成分70种,其中赛买提杏杏酒51种,小白杏杏酒44种,北山杏杏酒47种,乔儿胖杏杏酒41种,圆旦杏杏酒47种,树上干杏杏酒47种。6种杏酒中共有的香气成分有22种,为杏酒的基本成分。【结论】杏酒中除了含有果酒中常见的醇类、酯类、酸类、醛酮类物质外,还含有芳樟醇、松油醇、橙花醇、紫罗兰醇等单萜类醇类物质,它们是杏酒的特有成分。不同品种杏所酿杏酒中香气成分有一定差异,说明不同品种杏可以为杏酒带来不同的香气特性。【Objective】Aroma compounds of 6 kinds of apricot wine distilled by apricot varieties of Saimaiti,Xiaobaixing,Beishan,Qiaoerpang,Yuandanxing,Shushanggan respectively were studied.【Method】The apricot wine was pretreated by solid-phase microextraction and analyzed by GC-MS.【Result】70 aroma components had been totally detected from 6 species of apricot wine.The six kinds with apricot of Saimaiti,Xiaobaixing,Beishan,Qiaoerpang,Yuandanxing,Shushanggan had 51,44,47,41,47,47 aroma components respectively.The 22 aroma components in the six kinds of apricot wine were basic aroma substances.【Conclusion】The apricot wine not only had alcohol,ester,acid,aldehyde,ketone as normal,but also had monoterpenoids alcohol of linalool,terpineol,nerol,α-lonol as special.The different apricot wine had different aroma components;it showed that apricot wine made by different apricot species could have diverse aroma characteristics.

关 键 词：杏酒 香气物质 气相色谱-质谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程]