基于HS-SPME／GC-MS对苹果白兰地不同馏分中香气物质的分析  

Analysis of aroma components in apple brandy at different distillation stages by HS-SPME/GC-MS

作　　者：蔡婷[1] 张广峰[1] 卢倩文[1] 秦佳 张楠笛 向文良[1] 张庆[1] 

机构地区：[1]西华大学食品与生物工程学院,四川省食品生物技术重点实验室,西华大学古法发酵(酿造)生物技术研究所,四川成都610039 [2]小金县夹金山天然野樱桃酒业有限公司,四川阿坝624000

出　　处：《食品工业科技》2016年第22期62-67,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31571935);四川省科技支撑计划(2016FZ0023);西华大学登峰计划项目(2016)

摘　　要：采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用GC-MS方法,对苹果白兰地不同馏分中的香气成分进行分析。结果表明:不同蒸馏段的苹果白兰地中共鉴别出48种香气物质,包括27种酯类、7种醇类、7种有机酸类、还有少量醛、酮和烯萜类化合物。其中,酯类中的辛酸乙酯、癸酸乙酯、正己酸乙酯和苯甲酸乙酯,醇类中的正己醇、异戊醇和苯乙醇是不同馏分中重要的香气成分。在蒸馏过程中,苹果白兰地不同馏分的香气物质种类和含量不断发生变化,酯类和醇类呈现先增加后减少的趋势。聚类分析表明:在蒸馏初始阶段香气物质种类最丰富,但含量低;尾蒸馏段香气物质种类少且含量低;而中间蒸馏段的香气物质种类和含量都较为接近。苹果白兰地不同馏分中风味物质的迁出规律为优化蒸馏工艺、提高产品品质提供了理论依据和技术参考。Headspace solid- phase micro- extraction （ HS- SPM E） and g as chromatography with mass spectrometry （GC-MS）were employed to analyse the aroma components in different distillation fractions of apple brandy.The results indicated that a total of 48 compounds were detected, including 2？ esters,7 alcohols,7 organic acids and trace aldehydes, ketones and terpene. The ethyl caprylate, ethyl caprate, ethyl caproate, ethyl benzoate, hexyl alcohol ,isoamyl alcohol and phenethyl alcohol were dominant.During the distillation,the concentration of esters and alcohols firstly increased, and then decreased.Clustering analysis showed that the aroma profiles were obvious difference in different distillation fractions.And the aroma components in the initial distillation fraction were abundant but low concentration.In the final distillation fraction,they were less on the concern of species and concentration. While,the aroma profile were similar in the other distillation fractions. The distillation principle of the aroma components in current works had provided a scientific basis to optimize the distillation process for high-quality Xiaojin apple brandy.

关 键 词：苹果白兰地 馏分 香气物质 顶空固相微萃取 气相色谱-质谱法 

分 类 号：TS201.3[轻工技术与工程—食品科学]