东方草莓酒酿造工艺及香味成分分析  

Production Techniques of Oriental Strawberry Wine & Analysis of Its Volatile Flavoring Components

作　　者：叶文斌[1] 樊亮[1] 宫峥嵘 王都留[1] 

机构地区：[1]陇南师范高等专科学校农林技术学院,甘肃成县742500

出　　处：《酿酒科技》2015年第12期50-52,56,共4页Liquor-Making Science & Technology

基　　金：陇南师范高等专科学校重点科研项目(2014LSZK01001;2014LSZK01002)

摘　　要：以东方草莓为原料,采用添加白砂糖、东方草莓和酿酒活性干酵母酿造东方草莓酒,发酵所得的东方草莓酒香型独特。采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对东方草莓酒挥发性香味成分进行分离和鉴定,结果表明,共鉴定出32种成分,占挥发性成分的70.72%,其中醇类有10种,占总面积的64.06%;酯类和内酯种类有13种,占总面积的6.06%,并用面积归一化法测定了各种成分的质量分数,其主要成分为:乙醇、3-甲基-1-丁醇、异戊醇、2-甲基丙醇、正丙醇、2-呋喃甲醛缩二乙醇、乙缩醛二乙醇;乳酸乙酯、乙酸乙酯、苯甲酸-4-辛氧基-2,5二羟基-1,4亚苯基酯、十六酸2-甲基丙酯等。Oriental strawberry was used as raw materials to produce oriental strawberry wine through the addition of white sugar and active dry yeast. The produced wine had special aroma. HS-SPME-GC-MS was adopted to isolate and identify the volatile flavoring components of oriental strawberry wine. The results suggested that, 32 kinds of volatile flavoring compounds were detected（70.72 % of total volatile compounds）including 10 alcohols（64.06 % of total area）, and 13 esters and lactones（6.06 % of total area）. The mass fraction of each flavoring compound was determined by area normalizing method.The main flavoring compounds included ethanol, isoamylalcohol, 2-methyl,1-Propanol, Acetaldehyde, 3-Methyl-1-butano, 2-Furaldehyde diethyl acetal, ethyl lactate, ethyl acetate, benzoic acid, 4-（octyloxy）-,2,5-dihydroxy-1,4-phenylene ester, hexadecanoic acid, and 2-methylpropyl ester, etc.

关 键 词：东方草莓 酿酒工艺 顶空固相微萃 香味成分 气相色谱-质谱联用 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]