GC-O-MS法对比3种红枣白兰地的挥发性成分  

Comparison of volatile compounds from three kinds of jujube brandy by GC-O-MS

作　　者：夏亚男 迟超逸[1] 郭洁[1] 王颉[1] 康红红 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《中国酿造》2014年第2期119-124,共6页China Brewing

基　　金：国家自然科学基金(31171725);河北省科技计划项目(13237104D)

摘　　要：采用固相微萃取的方法提取3种红枣白兰地中的挥发性成分,以气相色谱-嗅闻-质谱联用对红枣白兰地中的挥发性成分进行分离鉴定。结果测得76种气味活性成分,主要包括酯类、醇类、萜类和芳香化合物。从挥发性成分的数量和总峰面积上看,A#行唐白兰地明显高于B#金相府和C#董家红枣白兰地。气相色谱-嗅闻(GC-O)结果表明,红枣白兰地的主要香气成分是:乙酸乙酯、丁酸乙酯、3-甲基-丁酸乙酯、己酸乙酯、1,1-二乙氧基-2-丙酮、壬酸乙酯、月桂酸甲酯、月桂酸乙酯、苯丙酸乙酯。其中,月桂酸乙酯、苯丙酸乙酯能赋予白兰地红枣的香味,形成此酒的特色。综上所述,从酒的组成和气味评分考虑,A#行唐酒业的香气成分比较全面。The volatile composition of three kinds of jujube brandy was extracted by headspace solid phase micro-extraction following by gas chromatography-olfactometry （GC-O）-mass spectrometry to isolate and identify.A total of 76 aroma-active compounds were identified,including esters,alcohols,terpenoid and aromatic compound.In terms of numbers and peak area of volatile compounds,the Xingtang jujube brandy was apparently higher than the other brandies.The results of G-C-O indicated that the main aromatic compounds of jujube brandy were ethyl acetate,ethyl butyrate,3-methyl-ethyl butyrate,ethyl hexanoate,1,1-2 ethoxy-2-acetone,ethyl pelargonate,methyl laurate,ethyl laurate and ethyl 3-phenylpropionate.The ethyl laurate,ethyl 3-phenylpropionate gave the aroma of red jujube to brandy,forming the characteristic of this wine.To sum up,considering the composition and aroma of the wine,the Xingtang jujube brandy was more comprehensive.

关 键 词：红枣白兰地 香气成分 顶空固相微萃取 气相-质谱-嗅闻仪 

分 类 号：TS262.7[轻工技术与工程—发酵工程]