贡柑果酒蒸馏过程中高级醇含量变化研究  

Study on the Change Rules of Higher Alcohols Content of Tribute Orange Fruit Wine in Distilling Process

作　　者：张天义[1] 曾新安 陈宏运 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广州现代产业技术研究院,广东广州510640 [3]不详

出　　处：《酿酒科技》2012年第10期52-54,58,共4页Liquor-Making Science & Technology

基　　金：广东省科技攻关项目(2009B050400003);广东省教育部产学研结合项目(2010A090200036)

摘　　要：采用顶空固相微萃取技术与气质联用法对贡柑蒸馏酒中的挥发性成分进行研究,共鉴定出47种物质,可以初步确认十三醇、顺-9-十六烯醇、顺-9-十八烯醇、乙酸4-萜烯醇酯、2-甲氧基-1,3-二氧戊环是贡柑蒸馏酒的特有风味物质。采用气相色谱法对酒样中的高级醇进行定性与定量分析,研究3种主要高级醇的浓度在整个蒸馏过程中的变化规律。The volatile compounds in tribute orange distilled liquor were determined by headspace-solld-phase micro-extracuon （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. There were 47 kinds of compounds identified in the liquor. It could be confirmed pre- liminarily that 1-Tridecanol, 9-eis-Hexadecenol, （Z）-9-Octadecen- 1-ol, p-Menth- 1-en-4-ol acetate and 2-Methoxy- 1,3-dioxolane were the special flavoring compounds of tribute orange distilled liquor. Gas chromatography was used for qualitative and quantitative analysis of higher alcohols in liquor samples to further investigate the change rules of three main higher alcohols content in distilling process.

关 键 词：贡柑蒸馏酒 蒸馏 高级醇 顶空固相微萃取-气质联用 

分 类 号：TS262.7[轻工技术与工程—发酵工程]