椪柑果酒液态深层发酵工艺及香气成分GC-MS分析  

Liquid Deep Fermented Technology and Analysis of Aroma Components in Ponkan Fruit Wine by GC-MS

作　　者：李冲 邹海英[2] 余佶[2] 麻成金[1] 

机构地区：[1]吉首大学林产化工工程湖南省重点实验室,湖南张家界427000 [2]吉首大学食品科学研究所,湖南吉首416000

出　　处：《饮料工业》2017年第4期39-45,共7页Beverage Industry

基　　金：湖南省科技成果转化与产业化重点项目(2013CK1010);吉首大学校级科研项目(JGY201657)

摘　　要：以新鲜椪柑果汁为主要原料,以果酒酵母、产香酵母为实验菌种,在单因素实验的基础上,通过Box-Behnken实验设计优化椪柑果酒液态深层发酵工艺,并通过顶空固相微萃取(HS-SPME)与气相色谱-质谱联用法(GC-MS)对椪柑果酒中的香气组分分离鉴定。结果表明,最佳酿造条件为混合酵母接种量1.8g/L、表观糖度26%、发酵pH3.6、发酵温度26℃、搅拌速率120r/min、发酵时间7d,酒精度达到13.3%(v/v);新酿制椪柑果酒中共检出香气成分11种,其中,醇类1种,占总量的56.28%,酯类6种,占总量的21.35%,烯类3种,占总量的12.23%,酚类1种,占总量的1.51%;苯乙醇、萜品油烯、辛酸乙酯、乙酸苯乙酯及癸酸乙酯是新酿制椪柑果酒的主体香气成分。In thi s study,fresh Ponkan juice was used to ferment wine after being inoculated with alcohol yeasts and flavor-producing yeasts. And the brewing technology was optimized through single factor and response surface experiments. The aromatic compounds were detected by solid-phase microextraction（HS-SPME） and identified by gas chromatography-mass spectrometry （GC-MS）.The results showed that the optimum fermentation conditions were as follows： mixed yeast 1.8g/L,appearance sugar content 26° Brix,initial pH 3.6,fermentation temperature 26℃,stirring speed 120r/min,fermentation time is 7d,and the alcohol content was 13.3%vol.The 11 kinds of aromatic compounds were detected in Ponkan fruit wine,including 1 kind of alcohol （56.28%）,6 kinds of esters （21.35%）,3 kinds of terpenes （12.23%）,and 1 kind of phenol （1.51%）.The main aroma compounds of Ponkan fruit wine were Phenethyl alcohol,Terpinolene,Ethyl caprylate,Phenethyl acetate and Ethyl caprate.

关 键 词：椪柑果酒 液态深层发酵 固相微萃取 香气成分 

分 类 号：O657.63[理学—分析化学] TS262.7[理学—化学]