响应面法优化紫薯酒的发酵工艺及香气分析  

Optimization of fermentation conditions with response surface methodology and the analysis of aroma-active components for purple potato wine

作　　者：潘年龙[1] 王孝荣[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2013年第6期202-206,共5页Science and Technology of Food Industry

摘　　要：通过单因素和响应面法对紫薯酒的发酵工艺条件进行优化,得到了紫薯酒发酵的最佳工艺参数:pH3.4、安琪酿酒高活性干酵母添加量0.08%、发酵温度20.7℃,发酵7d,即可得到11.23°的紫薯酒;采用顶空固相微萃取法提取紫薯酒的香气,利用气相色谱-质谱联用仪对紫薯酒的香气成分进行分析和鉴定,结果表明:从紫薯酒中共鉴定出香气物质35种,大部分是酯类,其中辛酸乙酯、癸酸乙酯、月桂酸乙酯、棕榈酸乙酯相对含量较高。The optimization of fermentation conditions was determined by single factor experiments and response surface methodology. Purple potato wine of approximately 11.23° was obtained on optimization conditions that the fermentation time was seven days with 0.08%, angel alcohol active dry yeast at 20.7℃ and pH 3.4. Aroma- active components of purple potato wine were extracted by solid-phase microextraction （SPME） and identified by gas chromatography-mass spectrometry （GC-MS）. Thirty-five aroma-active components were identified from purple potato wine. The major aroma-active components were esters and the relative content of ethyl octanoate, ethyl decylate, ethyl laurate, ethyl palmitate were higher.

关 键 词：紫薯酒 发酵工艺 响应面法 香气成分 气相色谱-质谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程]