6种酵母发酵菠萝酒香气成分的GC-MS分析及其筛选  

GC-MS Analysis of the Volatile Components of Pineapple Wine Fermented by 6 Kinds of Yeast & Selection of the Best Yeast Strain

作　　者：庞惟俏 曲鹏宇[1] 魏程程[1] 郭德军 PANG Weiqiao;QU Pengyu;WEI Chengcheng;GUO Dejun(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319;College of Food Engineering, Qinzhou College, Qinzhou, Guangxi 535000, China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]钦州学院食品工程学院,广西钦州535000

出　　处：《酿酒科技》2018年第3期106-112,115,共8页Liquor-Making Science & Technology

摘　　要：香气是菠萝酒的重要感官指标;利用6种商业酵母以菠萝为原料分别发酵生产菠萝酒;采用顶空固相微萃取法和气相色谱-质谱联用技术,对6种菠萝酒的香气成分进行定性和定量分析,并通过理化指标和感官评价筛选菠萝酒优质发酵酵母。结果表明,在菠萝汁中仅检出8种挥发性成分,其果酒中共检出60种挥发性成分。菠萝果汁中主要香气成分是3-辛酮和甲苯-2,4-二异氰酸酯;71B菌株发酵菠萝酒的主要香气是乙酸乙酯、苯乙醇和辛酸。2323菌株发酵菠萝酒的香气以甲苯-2,4-二异氰酸酯、苯乙醇和辛酸为主;AC菌株发酵菠萝酒的主要香气是甲酸异戊酯和苯乙醇。异戊醇和苯乙醇是EVYREDB菌株和K1菌株发酵菠萝酒的主要挥发性成分;而RC212菌株发酵产生的主要挥发性香气是苯乙醇和乙酸乙酯。菠萝汁经酵母发酵后香气成分的种类及含量明显增加;菠萝酒主要的挥发性香气成分是酯类和醇类,酸类、酚类和醛酮类含量较少。不同的酵母菌株发酵的菠萝酒中的挥发性成分种类具有明显的差异性,综合理化指标和感官评价结果,初步断定2323酵母菌株是酿造菠萝酒的最佳酵母。Aroma is an important sensory index of pineapple wine.In this study,6kinds of commercial yeast strains were used respectively for producing pineapple wine.Then GC-MS coupled with HSME were applied for qualitative and quantitative analysis of volatile components of the produced pineapple wine.And the best yeast strain was selected through physiochemical indexes comparison and sensory evaluation.The results suggested that,only8volatile components were detected in pineapple juice,however,60volatile components were detected in pineapple wine.The main flavoring compounds in pineapple juice were3-ketin and toluene-2,4-diisocyanate.The main flavoring compounds in pineapple wine fermented by71B strain were ethyl acetate,benzene ethanol,and bitter acid,the main flavoring compounds of wine fermented by2323strain were toluene-2,4-diisocyanate,benzene ethanol,and sinic acid,the main flavoring compounds of wine fermented by AC strain were isoamyl formate and benzene ethanol,the main flavoring compounds of wine fermented by EVYREDB and K1strains were isopentyl alcohol and benzene ethanol,and the main flavoring compounds of wine fermented by RC212were phenyl alcohol and ethyl acetate.The varieties and the content of flavoring compounds in pineapple juice increased evidently after the fermentation.The main volatile aroma components of pineapple wine were esters and alcohols,and the content of acids and phenols and flavonoids was comparatively low.There was significant difference in the varieties of volatile compounds in pineapple wine fermented by different yeast strains.Physiochemical indexes and sensory evaluation suggested that2323yeast strain was the best strain for producing pineapple wine.

关 键 词：菠萝酒 挥发性成分 气相色谱-质谱法 菌株筛选 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]