短梗五加果酒陈酿中香气成分变化规律的研究  

Investigation of the Change Regularity of the Aromatic Component Content during Acanthopanax sessiliflorus Wine Aging

作　　者：朱俊义[1] 张力凡[1] 姚慧敏[1] 姜瑞萍[1] 

机构地区：[1]通化师范学院生物系,吉林通化134002

出　　处：《食品研究与开发》2012年第10期115-118,共4页Food Research and Development

基　　金：吉林省教育厅科学技术研究重点项目(吉教科合字2008第215号)刺五加果醋生产工艺研究;吉林省教育厅科学技术研究重大项目(吉教科合字2009第265号)100吨刺五加果实综合开发生产技术

摘　　要：对短梗五加果酒陈酿过程中的主要香气成分的变化规律进行研究。采用高效气相色谱法对短梗五加果酒的主要香气成分进行成分分析及含量测定。短梗五加果酒的主要香气成分为甲醇、乙醇、乙酸、正丙醇、乙酸乙酯,果酒中甲醇的含量极低,在陈酿过程中乙酸含量显著降低,正丙醇含量呈现增加趋势,乙酸乙酯的含量显著增加。本研究检测出的刺五加果酒的主要香气成分在陈酿过程中的变化结果,表明陈酿过程可影响果酒香气成分及含量。To investigate the change regularity of the main aromatic component content during Acanthopanax sessiliflorus wine aging.The content of the fruit fermentation product was assayed by high performance gas chromatogram.The main aromatic component content of Acanthopanax sessiliflorus wine during aging consist of methanol,ethanol,acetic acid,n-propanol and ethyl acetate.The methanol content was extremely low,the acetic acid content decreased,while the n-propanol and ethyl acetate content increased remarkabley.The result of the main aromatic component content change regularity showed that the aromatic of the fruit wine was affected by wine aging.

关 键 词：短梗五加果酒 陈酿过程 高效气相色谱 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]