超高压处理对发酵桑椹酒香气的影响  

Effect of high pressure processing on the aromatic compounds of mulberry

作　　者：袁小单[1] 马永昆[1] 王行[1] 马辉[1] 邓娜娜[1] 徐伟[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品与发酵工业》2013年第2期177-181,共5页Food and Fermentation Industries

基　　金：江苏高校优势学科建设工程资助项目(PAPD);江苏省高校科研成果产业化推进项目(JHB2011-40)

摘　　要：为了研究超高压处理对桑椹酒香气成分的影响,将桑椹新酒分别经200、400、600 MPa处理20 min后,采用固相微萃取(SPME)与气相色谱-质谱仪联用(GC-MS)技术,对其香气成分进行萃取和检测分析,并结合简单排序法进行感官评价。结果表明:经超高压处理后,桑椹酒中香气种类没有变化,但其含量发生了不同程度的改变。桑椹酒经400 MPa、20 min处理后,香气成分含量变化明显,其中醇类、酯类含量分别增加了1.27%和15.21%,酸类、醛类的含量分别下降了14.21%和12.06%;这表明超高压处理可以促进酸醇的酯化作用,醛类氧化作用,改善桑椹酒香气,加速陈化。感官评定结果表明,经超高压处理的桑椹酒香气更加柔和丰富,400 MPa处理20 min的桑椹酒香气柔和典型、醇厚协调,且与其GC-MS检测分析结果一致。In order to investigate the effect of high pressure processing C HPP） on aroma compounas oi rnuloerry wine, samples of mulberry wine were treated at 200, 400 and 600MPa respectively for 20min, and the aroma com- pounds were evaluated by sensory analysis and Solid-phase microextraction （SPME） combined with Gas chromatogra- phy-mass spectrometry （GC-MS） method. The results showed that HPP had no significant effect on the categories of aroma compounds. However, the contents of different aroma components were varied in different degrees. After treat- ment at 400 M Pa for 20 min, the contents of alcohols and esters were increased by 1.27% and 15.21% respectively, while acids and aldehydes were respectively decreased by 14.21% and 12.06%. It indicated that HPP could not only promote the esterification of acids and alcohols and the oxidation of aldehydes, but also improve the flavor of mulberry wine and accelerate aging. The results of sensory evaluation demonstrated that mulberry wine treated at 400 MPa for 20rain had a typical mulberry flavor, which matched well with the GC-MS analysis results.

关 键 词：桑椹酒 超高压 香气 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]