红树莓发酵前后香气成分变化分析  

Analysis of aroma components in red raspberry before and after fermentation

作　　者：王丽霞[1] 刘莹[1] 高涵[1] 何俊萍[1] WANG Li-xia, LIU Ying, GAO Hart, HE Jun-ping(College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, Chin)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2018年第6期217-222,共6页Science and Technology of Food Industry

基　　金：河北省科技计划项目(16226806D-1)

摘　　要：以红树莓为原料,采用顶空-固相微萃取和气相色谱质谱联用技术分析红树莓汁及红树莓发酵酒的香气物质成分和含量,对比红树莓汁发酵前后香气成分变化。结果表明:红树莓汁、果胶酶酶解汁及红树莓汁发酵酒中共检测出74种香气成分,分别为21、31、41种。红树莓果汁经果胶酶酶解后,主要香气成分变化不大,均为酮类物质,而经发酵后,酮类物质减少,醇类和酯类物质有明显增加。研究结果发现,酵母菌种发酵改变了红树莓主要香气成分,这对红树莓的开发利用有重要意义。The red raspberry as raw materials, the aroma components and contents of raspberry and red raspberry fermented wine were analyzed by headspace solid phase microextraction and gas chromatography mass spectrometry.The results showed that raspberry juice, pectinase digestion juice and raspberry fermentation wine were detected with 74 fragrances, which were 21,31 and 41 respectively. After the solution of pectase enzyme, the main aroma components of red raspberry juice were not much changed, and they were all ketones.After fermentation,the ketone substance decreased,and alcohol and ester substances increased significantly.The results showed that the fermentation of yeast changeed the main aroma components of red raspberry, which would be important for the development and utilization of red raspberries.

关 键 词：红树莓 气相色谱质谱联用 香气成分 顶空固相微萃取技术 

分 类 号：TS262.7[轻工技术与工程—发酵工程]