紫色甘薯酒陈酿期间香气成分的变化  

Comparative Study on the Aroma Components in Purple Potato Wine during Aging

作　　者：杨雅利[1,2] 沈海亮[1,2] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]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》2013年第4期190-194,共5页Food Science

基　　金：四川省重大科技计划项目(2009NZ0077)

摘　　要：为探讨陈酿对紫色甘薯酒香气形成的影响,采用顶空固相微萃取法与气相色谱-质谱联用技术检测紫色甘薯酒陈酿期间香气成分的变化,并用面积归一法计算各成分的相对含量。结果表明:在陈酿期间,共检测出60种香气成分;异戊醇、癸酸乙酯、辛酸乙酯等37种为共有的成分。其中,异戊醇、辛酸乙酯、苯乙醇等7种香气成分的含量较高;陈酿各阶段,各类香气成分的种类、相对含量均有所不同;酯类和酮类的相对含量总体有所增加;醇类的相对含量总体逐渐减少;酸类的相对含量总体变化不大;酚类的相对含量总体呈略微增加的趋势。To investigate the influence of aging on the aroma components in the purple potato wine, the solid-phase micro extraction （SPME） and the gas chromatography-mass spectrometry （GC-MS） were adopted to separate and identify the aroma components during aging. The relative contents of aroma components were determined by area normalizing method. The results demonstrated that 60 aroma components were identified in the aging wine such as isoamyl alcohol, ethyl decylate and ethyl octanoate. The relative contents of isoamyl alcohol, ethyl octanoate and benzyl ethanol were higher. However, there were big variations in the species, main compounds and the relative contents during aging. The relative contents of esters and ketones increased totally accompanied with the decreased alcohol. The relative contents of acids changed slightly while phenols increased slightly.

关 键 词：紫色甘薯酒 陈酿 香气成分 顶空固相微萃取法 气相色谱-质谱 

分 类 号：O657.6[理学—分析化学]