草莓果酒的发酵规律和香气成分分析  

Analysis of fermentation rule and aromatic composition in strawberry wine

作　　者：梁叶星[1] 王孝荣[1] 熊家艳[1] 潘年龙[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16期182-187,共6页Science and Technology of Food Industry

摘　　要：以草莓为原料,跟踪草莓果酒整个发酵过程中酒精度、还原糖、花色苷、pH、可滴定酸等化学成分的变化,并且采用顶空固相微萃取法(HS-SPME),利用气相色谱质谱联用技术(GC-MS)对其香气成分进行分析与鉴定。结果表明,草莓果酒发酵过程中,酒精度和可滴定酸呈逐渐上升的趋势;花色苷和还原糖呈逐渐下降的趋势;pH变化不大;从草莓果酒中共鉴定出香气物质85种,占总峰面积的99.55%;其主体香气物质主要是异戊醇、乙酸异戊酯、己酸乙酯及辛酸乙酯。The changes of alcohol degree,reducing sugar,anthocyanins,titratable acidity,pH were tracked during the whole fermentation of strawberry wine. Moreover,The aromatic composition of strawberry wine was extracted by solid-phase microextraction（HS-SPME） and analyzed by gas chromatography-mass spectrometry （GC -MS）. The results showed that alcohol degree and titratable acidity tended to gradually increase, anthocyanins and reducing sugar exhibited a gradually decreasing trend and pH expressed little change during the whole fermentation process. Eighty-five aromatic compositions were identified from strawberry wine, accounting for 99.55% of the total peak area. The main aromatic compositions were isoamyl alcohol,isoamyl acetate,ethyl hexanoate and ethyl octanoate.

关 键 词：草莓果酒 香气成分 顶空固相微萃取法 发酵规律 气相色谱-质谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程]