海棠果酒的酿造及其香气成分分析  

Fermentation Production of Crabapple Wine and Analysis of Its Aroma Components by Gas Chromatography/Mass Spectrometry

作　　者：刘殿锋 吴春昊[1,2] 孙小玲 李晓倩[1,2] LIU Dianfeng;WU Chunhao;SUN Xiaoling;LI xiaoqian(Department of Bioengineer,Puyang Vocational ＆ Technical Institute（Puyang 457000;Puyang Institute of Technology,Henan University（Puyang 457000)

机构地区：[1]河南大学濮阳工学院,濮阳457000 [2]濮阳职业技术学院生物与食品工程学院,濮阳457000

出　　处：《食品工业》2018年第7期166-169,共4页The Food Industry

基　　金：濮阳职业技术学院院级科研项目(2017PYZYZR05)

摘　　要：我国拥有丰富的苹果属海棠资源,为开发其果实资源,我们研究出了海棠果酒的酿造工艺。该酒不但营养丰富,而且风味优雅。通过顶空固相微萃取提取海棠果酒中的挥发性成分,经气相色谱-质谱联机分析,共鉴定出38种化合物。其中,酯类的乙酸乙酯、丁二酸二乙酯和正己酸乙酯,醇类中的异戊醇和苯乙醇相对含量较高,它们可能是海棠果酒特有芳香的主要贡献者。The crabapple resource of Malus is abundant in China. In order to explore crabapple resource, we developed the fermentation technology of crabapple wine. The wine product had not only high nutritive value, but also elegant flavor. The volatile components in the wine were extracted by headspace solid phase microextraction. Then, the extract was analyzed by gas chromatography/mass spectrometry and 38 components were identified. The three kinds of esters, including ethyl acetate, butanedioic acid diethyl ester and hexanoic acid ethyl ester, and the two kinds of alcohols, including isoamyl alcohol and phenylethyl alcohol, had a high relative content in wine. They may play an important role in the formation of the aroma of the wine.

关 键 词：海棠 果酒 香气成分 GC/MS法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]