不同品种梨酒挥发性成分的SPME-GC-MS结果比较  

Comparison of volatile components of different pear wine by SPME- GC- MS

作　　者：李丽梅[1] 郑振山[1] 何近刚[1] 冯云霄[1] 程玉豆[1] 关军锋[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《食品工业科技》2016年第11期314-317,331,共5页Science and Technology of Food Industry

基　　金：国家梨产业技术体系(CARS-29-20);河北省农科院基本科研业务费(A2015110101)

摘　　要：以河北省大面积栽培的品种雪梨、鸭梨、黄冠梨、五九香梨、圆黄梨、黄金梨、香水梨和安梨为原料酿制梨酒,通过固相微萃取技术(Solid Phase Micro-extraction,SPME),结合GC-MS分析,比较了不同品种梨酒的挥发性成分。结果表明在8种梨酒中共鉴定出22种挥发性成分,其中3-甲基1-丁醇、己酸乙酯、辛酸乙酯、癸酸乙酯、月桂酸乙酯、棕榈酸乙酯在8种梨酒中均有检出。以1μg/m L为界定值,确定了8个品种梨酒的主要挥发性成分。3-甲基-1-丁醇、辛酸乙酯、癸酸乙酯是除圆黄梨酒和黄金梨酒外其它6个品种梨酒的全部或部分主要挥发性成分,并且3-甲基-1-丁醇是除圆黄梨酒外的其它7个品种梨酒中含量最高的挥发性成分。除了主要挥发性成分外,梨酒中还含有微量的其他挥发性成分,如乙酸异戊酯、苯乙醇、琥珀酸二乙酯、正己醇、辛酸等。梨酒和葡萄酒的挥发性成分有相似之处,具有开发前景。Studies were carried out with different kinds of pear wine brewed by varieties of pears mainly cultivated in Hebei Province, such as Snow pear, Ya pear, Huangguan, Wujiuxiang, Wonhwang, Whangkeumbae, Xiangshui pear,Anli pear, through solid phase micro-extraction （SPME）combined with GC-MS to compare volatile components in them.The results showed that 22 kinds of volatile components were identified in 8 kinds of pear wine,of which 1- butanol, 3 - methyl-, hexanoic acid, ethyl ester, octanoic acid, ethyl ester, decanoic acid, ethyl ester,dodecanoic acid, ethyl ester and hexadecanoic acid, ethyl ester were detected in all the 8 kinds of pear wine.If1 μg/mL was affirmed as the critical value, main volatile components were determined in the 8 kinds of pear wine, of which 1- butanol,3- methyl-, octanoic acid, ethyl ester and decanoic acid, ethyl ester were fully or partly main volatile components of the 6 kinds of pear wine except for Wonhwang and Whangkeumbae pear wine, and 1-butanol,3-methyl-was the highest content of volatile components in these pear wine except for Wonhwang pear wine.There were also other trace volatile components in these pear wine, such as 1-butanol,3-methyl-, acetate, phenylethyl alcocol, butanedioic acid, diethyl ester, 1-hexanol and octanoic acid.Pear wine has a good propect for development for the similarity of volatile components between it and wine.

关 键 词：梨酒 固相微萃取技术(SPME) GC-MS 挥发性成分 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]