气相色谱-质谱法比较分析巴氏杀菌前后沙参糯米酒中的香气成分  

Comparative Analysis of Aroma Compounds in Glutinous Rice Wine Added with Adenophora stricta Roots before and after Pasteurization by GC-MS

作　　者：刘奕[1] 吴琼[1] 吴庆园 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2016年第20期108-112,共5页Food Science

摘　　要：为探究巴氏杀菌对沙参糯米酒香气成分的影响程度,采用顶空固相微萃取法提取巴氏杀菌前后的沙参糯米酒酒样的挥发性香气成分,运用气相色谱-质谱以及峰面积归一化法进行定性定量分析。结果表明:巴氏杀菌前后的酒样中分别鉴定出73种和71种香气成分,二者主要香气成分均是苯乙醇、芳樟醇、乳酸乙酯、乙酸异戊酯、十二醇、α-松油醇、正己醇和4-萜烯醇。巴氏杀菌后,醇类和酯类的香气成分相对含量分别增加了1.22%与2.00%;而烷烯类、醛酮类、酸类以及酚醚类香气成分的相对含量出现不同程度的降低。杀菌后,沙参糯米酒中原有的愉悦香气成分如香茅醇、乙酸苯乙酯等未检出;辛酸、正癸酸等具有不愉快气味的成分经过杀菌后也相应减少和消失。辛酸乙酯、十四醛三聚物、甲基庚烯酮等的出现使得杀菌后的沙参糯米酒增添了宜人的香甜果香气息。综上,巴氏杀菌对沙参糯米酒的香气成分影响不大,适合作为该酒的杀菌方式。In order to explore the influence of pasteurization on the aroma intensity of rice wine added with Adenophorastricta roots, produced from glutinous rice and Adenophora stricta roots, the volatile aroma compounds of unpasteurized andpasteurized wines were extracted by headspace solid-phase microextraction （HS-SPME） and qualitatively and quantitativelyanalyzed by gas chromatograghy-mass spectrometry （GC-MS） and area normalization method. The results illustrated thata total of 73 and 71 aroma compounds were detected in the unpasteurized and pasteurized wines, respectively. The majorcomponents identified were phenylethyl alcohol, linalool, ethyl lactate, isoamyl acetate, lauryl alcohol, alpha-terpineol,n-hexanol, and terpinen-4-ol. After pasteurization, the relative contents of alcohols and esters were increased by 1.22% and2.00%, respectively, while the contents of hydrocarbons, aldehydes, ketones, and acids as well as phenols and ethers were alldecreased to different extents. After pasteurization, citronellol and phenethyl acetate, which contributed to the pleasing aromaof the wine, were not detected, while octanoic acid and capric acid, which smelled unpleasant, were accordingly decreasedand even disappeared. The wine had sweet and fruit flavors due to the occurrence of ethyl caprylate, tetradecanal and methylheptenone after pasteurization. In general, pasteurization had little impact on the volatile aroma compounds in rice wineadded with Adenophora stricta roots. Thus, pasteurization is suitable for the wine.

关 键 词：沙参 糯米酒 巴氏杀菌 气相色谱-质谱法 香气成分 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]