3种解放钟干型枇杷酒香气成分分析  

Analysis of Aroma Components in Three Species of Jiefangzhong Dry Loquat Wine

作　　者：张丽萍[1] 黄鹭强[1,2] 杨民和[1] 

机构地区：[1]福建师范大学生命科学学院,福建福州350108 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《福建师范大学学报（自然科学版）》2012年第2期120-124,共5页Journal of Fujian Normal University：Natural Science Edition

基　　金：福建省科技创新平台建设项目(2009N2002);福建省教育厅资助项目(JB10017)

摘　　要：采用顶空固相微萃取技术,结合气质联用对3种不同产地的解放钟干型枇杷酒的香气成分进行检测分析.结果表明,3种不同产地的解放钟干型枇杷酒均含有苯乙醇、异丁醇、丁二酸二乙酯、苯甲酸乙酯等,同时还含有少量的乳酸乙酯、苯乙酸乙酯、山梨酸等.不同产地枇杷酒香气成分的种类及相对含量存在一定的差异:A型枇杷酒中含量相对较高的有甲酸异戊酯、乙酸乙酯、己酸乙酯等;B型枇杷酒中的特征性香气成分包括庚酸丁酯、癸酸乙酯、正己醇等;C型枇杷酒含有辛酸乙酯、甲氧乙酸戊酯、糠醇等.香气成分的差异赋予了解放钟干型枇杷酒独特的风味及口感.The aromatic components in three Jiefangzhong dry Loquat wines from differ- ent winery were compared using headspacesolid phase microextraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. Results showed the three wines all had the aromatic components of Phenylethyl Alcohol, 2-methyl-l-Propanol, Butanedioic acid-diethyl ester, Benzoic acid-ethyl ester. There are little Propanoicacid-2-hydroxy-ethyl ester, Benze- neacetic acid-ethyl ester, Sorbic acid. Some variance exist in Loquat wines from different winery which main lie in both variety of aromatic components and relative contents： 1-Bu- tanol-3-methyl-formate, Ethyl Acetate, Hexanoic acid-ethyl ester were detected in the A Lo- quat wine. Heptanoic acid-butyl ester, Decanoic acid-ethyl ester, 1-Hexanol were detected in the B Loquat wine. Octanoic acid-ethyl ester, Methoxyacetic acid-pentyl ester, 2-Furan- methanol were detected in the C Loquat wine. To some extent, the differences of aromatic components created diversities of flavor and taste.

关 键 词：枇杷酒 香气成分 固相微萃取 气质联用 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]