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作 者:陈颖[1] 商家胤 杨丽维[1] 刘明 张世杰 张峻[1] CHEN Ying;SHANG Jiayin;YANG Liwei;LIU Ming;ZHANG Shijie;ZHANG Jun(Tianjin Institute of Forestry and Pomology,300384;Tianjin Facility Agriculture Research Institute)
机构地区:[1]天津市林业果树研究所,300384 [2]天津市设施农业研究所
出 处:《中国果树》2019年第1期32-36,共5页China Fruits
基 金:天津市林业果树研究所所长基金项目(SZJJ2016003;SZJJ2016001);天津市林果产业技术体系项目(ITTFPRS2018010)
摘 要:采用‘香白杏’原汁发酵杏原酒,分别检测了杏原汁和杏原酒的香气成分。经固相微萃取(SPME)技术提取,气相色谱-质谱法(GC-MS)进行定性和定量分析。结果表明:杏原汁中共检测出挥发性物质80种,总含量为460.12μg/L,杏原酒中共检测出挥发性物质93种,总含量为1 555.13μg/L;酯类和醇类物质为杏原汁和杏原酒的主要香气成分。以杏原汁发酵的杏原酒保留了57种原有香气成分,并且60%挥发性物质的含量有明显提高,发酵后新增挥发性物质38种,极大地丰富了杏原酒的香气品质。The apricot wine was made with ‘Xiangbaixing’ apricot juice,and the aroma components of apricot juice and apricot wine were tested.Solid phase microextraction(SPME) was used for extraction,and gas chromatography-mass spectrometry(GC-MS) was used for qualitative and quantitative analysis.80 kinds of volatile substances in apricot juice were detected,and the total content of volatile substances was 460.12 μg/L.The apricot wine contained 93 kinds of volatile substances,and the total content of volatile substances was 1 555.13 μg/L.Esters and alcohols were the main aroma components of apricot juice and apricot wine.The apricot wine fermented with apricot juice retained the original aroma components of 57 kinds of apricot juice,and the content of 60% volatile substances was obviously improved.After fermentation,38 new volatile substances were detected,which greatly enriched the aroma quality of apricot wine.
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