紫色甘薯酒香气成分分析和发酵规律  

Analysis of Aroma-active Components in Purple Potato Wine during Fermentation

作　　者：杨雅利[1] 沈海亮[1] 阚建全[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,重庆400716

出　　处：《食品科学》2012年第12期242-246,共5页Food Science

基　　金：四川省重大科技计划项目(2009NZ0077)

摘　　要：采用顶空固相微萃取法对紫色甘薯酒的香气成分进行提取,经气相色谱-质谱联用法结合计算机检索对其香气成分进行分析和鉴定,并且跟踪监测紫色甘薯酒整个发酵过程中酒度、花色苷、色差、pH值、可溶性固形物等化学成分的变化。结果表明:从紫色甘薯酒中共鉴定出香气物质57种,占整个峰面积的97.13%;紫色甘薯酒的主体香气物质主要有异丁醇、异戊醇、辛酸乙酯、苯乙醇等;在紫色甘薯酒发酵的过程中,酒度和挥发酸呈逐渐上升的趋势;花色苷、可溶性固形物和色差呈逐渐下降的趋势;pH值在整个发酵的过程中则变化不大。The aroma-active components of purple potato wine were extracted by solid-phase microextraction （SPME） and identified by gas chromatography-mass spectrometry （GC-MS） and computer retrieval. Moreover, the changes of alcohol degree, anthocyanins, chromatic aberration, pH, soluble solid content were tracked during the whole fermentation of purple potato wine. Fifty-seven aroma-active components were identified from purple potato wine, accounting for 97.13% of the total peak area. The major aroma-active compounds were isobutanol, isoamylol, octylic acid ethyl ester, and phenyl ethanol. Alcohol degree and volatile acid content exhibited a gradually increasing trend, while anthocyanins, soluble solid content and chromatic aberration tended to gradually decrease. Little change in pH was observed during the entire fermentation process.

关 键 词：紫色甘薯酒 发酵过程 香气成分 化学成分 气相色谱-质谱 顶空固相微萃取法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]