板栗果酒的发酵及挥发性香气成分分析  

Fermentation and volatile components of Chinese chestnut wine

作　　者：高洁[1] 冯纪南[1] 刘卉[1] 周崇松[1] 邓斌[1] 

机构地区：[1]湘南学院化学生物与环境工程学院,湖南郴州423000

出　　处：《宝鸡文理学院学报（自然科学版）》2016年第3期27-32,共6页Journal of Baoji University of Arts and Sciences(Natural Science Edition)

基　　金：湖南省科技厅科技计划项目(2014NK3096);湖南省自然科学基金项目(12JJ3019);湖南省教育厅重点科研基金项目(10A113)

摘　　要：目的以新鲜板栗为主要原料生产酿制酒香和板栗香浓郁的板栗果酒,并研究其挥发性香气成分。方法新鲜板栗经烤制、匀浆、液化、糖化、澄清离心、调整发酵液成分、发酵、过滤、装瓶及杀菌等工序,得到板栗果酒,用GC-MS分析出板栗果酒中挥发性香气的成分。结果液化时用α-淀粉酶液化45min至DE值21%,再用糖化酶糖化24h至DE值96%,主发酵工艺条件为发酵液糖度调整为22g/L,酵母添加量为2%,发酵温度20℃,时间6d。结论板栗果酒中的香气成分共鉴定出32种挥发性香气成分,其中相对含量超过1%的主要香气成分有16种,即棕榈酸甲酯(15.06%)、苯乙醇(13.53%)、(2R,3R)-(-)-2,3-丁二醇(13.35%)、11-十八碳酸甲酯(13.10%)、亚油酸乙酯(8.39%)、2,4,6-三溴苯丙烯酸酯(6.94%)、棕榈酸(5.10%)、亚油酸甲酯(2.74%)、丁酸-3-羟基丁酯(2.38%)、十六酸乙酯(1.94%)、甲基-α-L-岩藻吡喃糖苷(1.86%)、对羟基苯乙醇(1.65%)、1,3-丙二醇二乙酸酯(1.53%)、亚油酸(1.45%)、硬酯酸甲酯C18(1.33%)、1-己基-2-硝基环己烷(1.32%),其占总体香气成分的91.67%。Purposes -To produce chestnut wine with fresh Chinese chestnut as raw material and to investigate volatile aromatic components in chestnut wine. Methods-The chestnut wine was made with fresh Chinese chestnut through such processes as chestnut baking, homogenate,liquefaction, saccharification, clarification, centrifugation, ingredient adjustment, fermentation, filtration, bot-tling and sterilization, and then its volatile components were analyzed by GC-MS . Results-The h〇- mogenated Chinese chestnut was liquefied with a-amylase for 45 min to 2 1 % of liquefied dextrose e-quivalent （DE ） , then saccharified with diastatic enzyme for 24 h to 96 % of DE . The optimum fermen-tation parameters were as follows： temperature of 20 °C ？ time of 6 d ？ adjusted sugar content of 22 % , and yeast inoculums of 2 % . Conclusion-A total of 32 compounds in the chestnut wine were detected and the relative contents were calculated by peak area normalization. There were 16 compounds with relative contents of more than 1 % , i . e. palmitic acid methyl ester （15. 06%）, benzene ethanol （13.53%）, （2R , 3R ）-（ - ）-2,3-butanediol （13.35%）, 11-octadecanoic acid methyl ester （13.10%）, linoleic acid ethyl ester （8. 39 %） , 2,4,6-tribromophenyl acrylate （6. 94%） , palmitic acid （5. 1 0 % ） , linoleic acid methyl ester （2. 7 4 % ）,butyric-3-hydroxy ester （2. 38%） ,ethyl hexadecanoate （1. 94%） , methyl-a-L-fucose pyranoside （1.86%）, p-hydroxyphenyl ethanol （1.65%）, 1,3-propane-diol diacetate （1. 53%）,linoleic acid （1.45%）, stearic acid methyl ester C18 （1. 33%） and l -hexyl-2- nitro-cyclohexane （1.32%）. They accounted for 91. 67 % of the total contents.

关 键 词：板栗 果酒 挥发性香气 发酵 

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