短梗五加果实发酵中香气成分变化规律研究  

Investigation of the Change Regularity of the Aromatic Component Content during Acanthopanax sessiliflorus Fruit Fermentation

作　　者：朱俊义[1] 夏广清[1] 关颖丽[1] 张力凡[1] 邵信儒[1] 姜瑞萍[1] 姚慧敏[1] 

机构地区：[1]通化师范学院生命科学学院,吉林通化134002

出　　处：《食品研究与开发》2014年第13期87-90,共4页Food Research and Development

基　　金：吉林省科技发展计划项目(20130206035YY):具有改善睡眠功能的刺五加口服液的研制;吉林省教育厅科学技术研究重点项目(吉教科合字2008第215号):刺五加果醋生产工艺研究;吉林省教育厅科学技术研究重大项目(吉教科合字2009第265号):100吨刺五加果实综合开发生产技术

摘　　要：对短梗五加果实发酵过程中的主要香气成分的变化规律进行研究。以短梗五加果实为原料,在不同温度下进行发酵,采用高效气相色谱法对果实发酵产物进行成分分析及含量测定。结果表明,本研究中刺五加果酒发酵过程产生的甲醇含量极低,乙醇的含量为7%,高级醇类主要为正丙醇,酯类成分主要为乙酸乙酯。本研究检测出的不同发酵温度的香气成分在发酵过程中的变化结果,充分说明了发酵温度条件对果酒发酵产香的影响,为工艺控制产香的变化提供了有价值的理论及实际参数。To investigate the change regularity of the main aromatic component content during Acanthopanax sessiliflorus fruit fermentation. Acanthopanax sessiliflorus fruit was fermented under different temperature, the content of the fruit fermentation product was assayed by high performance gas chromatogram. The results showed the methanol content was extremely low, the ethanol was 7 %, fatty alcohol mainly was n-propanol, ester component mainly was ethyl acetate in the fruit wine we obtained. The result of the main aromatic component content change regularity showed that the aromatic of the fruit wine was affected by the ferment temperature , which can provide valuable theory practical experience for wine production technology.

关 键 词：刺五加果实 发酵 高效气相色谱 香气成分 

分 类 号：O657.71[理学—分析化学] TS262.7[理学—化学]