超高压催陈丹阳封缸酒香气成分变化的GC-MS分析  

GC-MS Analysis of the Change of Flavoring Components of Danyang Jar-sealed Wine by Ultra-high Pressure Aging

作　　者：叶庆[1,2] 马永昆[1,2,3] 马辉[1,2] 邓娜娜[1,2] 王行[1,2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品物理加工重点实验室,江苏镇江212013 [3]江苏省农产品生物加工与分离工程中心,江苏镇江212004

出　　处：《酿酒科技》2013年第7期97-100,共4页Liquor-Making Science & Technology

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：采用超高压对丹阳封缸酒进行人工催陈处理,利用顶空固相微萃取与气相色谱-质谱(GC-MS)联用检测分析其香气成分的变化情况。结果表明,丹阳封缸酒分别经300 MPa、400 MPa、500 MPa、600 MPa处理15 min后,与未经超高压处理的酒相比,其香气成分中的异丁醇、活性戊醇、异戊醇、2,3-丁二醇、苯乙醇等醇类和乙酸乙酯、乳酸乙酯、丁二酸二乙酯等酯类及糠醛、苯甲醛、乙酸含量明显增加,乙醛含量明显减少;而在400 MPa下经15 min处理后其变化最明显,说明超高压对丹阳封缸酒有着一定的催陈效果。Artificial aging of Danyang jar-sealed wine was done by ultra-high pressure and the change of flavoring components in the treated wine was investigated by GC-MS. In this experiment, Danyang jar-sealed wine by 15 min treatment of ultrahigh pressure of 300 MPa, 400 MPa, 500 MPa and 600 MPa was compared with the untreated wine. The treated wine had higher content of alcohols including isobutanol,active-amyl alco- hol,isoamyl alcohol,2,3-butanediol,phenylethanol etc.and higher content of esters including ethyl acetate,ethyl lactate,diethyl succinate etc. Be- sides, the content of furfural,benzaldehyde and acetic acid increased significantly in the treated wine while the content of acetaldehyde reduced significantly.The content of the above-mentioned flavoring components changed the most obviously as the wine treated by high pressure of 400 MPa. All the facts oroved that ultra-high pressure treatment had positive effects on the aging Danyang jar-sealed wine.

关 键 词：超高压 催陈 丹阳封缸酒 香气 GC-MS 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]