不同酵母发酵乌骨藤酒香气成分GC-MS分析  

GC-MS Analysis of Flavoring Components of Marsdenia tenocissima Wine Fermented by Different Yeast Strains

作　　者：王晓杰[1] 李晔[1] 孟颖颖[1] 汤俊英[1] 王凡[1] 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《酿酒科技》2013年第6期100-103,共4页Liquor-Making Science & Technology

基　　金：北京市中青年骨干人才培养项目(201008102);北京市教委科技计划面上项目(KM20110858003)

摘　　要：以乌骨藤为原料,用不同酵母生产乌骨藤发酵酒,采用顶空固相微萃取和气相色谱-质谱联用技术对4种不同酵母发酵所产乌骨藤酒的香气成分进行分析,共鉴定出53种香气成分。酿酒活性干酵母1938、1394、1921、1450发酵的乌骨藤酒中分别检测到28、33、41、33种香气成分,其中20种是4者共有的。酿酒酵母1938、1921和1450发酵乌骨藤酒主要香气成分为β-苯乙醇和异戊醇,酿酒酵母1394发酵乌骨藤酒主要香气成分为β-苯乙醇和羊脂酸。Four different Saccharomyces cerevisia strains including strain 1938,strain 1394,strain 1921 and strain 1450 were used respectively for Marsdenia tenocissima fermentation to produce Marsdenia tenocissima wine.The flavoring components of the four produced wine products were analyzed by HS-SPME combined with GC-MS,and there were 53 kinds of flavoring components in total detected in all wine products（28,33,41,33 kinds of flavoring components detected respectively in wine product fermented by strain 1938,1394,1921,1450）,among them,20 kinds of flavoring components were in common in all four wine products.The main flavoring components of wine product fermented by strain 1938,1921 and 1450 were 2-phenylethanolcas and isopentyl alcohol,and the main flavoring components of wine product fermented by strain 1394 were 2-phenylethanolcas and octanoic acid.

关 键 词：固相微萃取(SPME) 气相色谱-质谱(GC-MS) 乌骨藤酒 香气成分 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]