干红山楂酒香气成分变化规律研究  

Change Rules of Flavoring Components in Dry Hawthorn Wine

作　　者：高哲[1] 苏丹丹 褚璧婷 刘艳 周燕 李承骏 石硕 崔同[1] GAO Zhe;SU Dandan;CHU Biting;LIU Yan;ZHOU Yan;LI Chengjun;SHI Shuo;CUI Tong(College of Food Science and Technology, Hebei Agricultural University, Baoding, Heibei 071000;Baoding Bureau of Natural Resources and Planning, Baoding, Heibei 071051, China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]保定市自然资源和规划局,河北保定071051

出　　处：《酿酒科技》2019年第8期27-32,共6页Liquor-Making Science & Technology

基　　金：河北省自然科学基金项目(C2015204187);河北省(承德)山楂产业技术研究院

摘　　要：分析了干红山楂酒的香气成分变化规律,采用溶剂萃取法提取发酵15d、发酵结束、陈酿6个月、陈酿9个月、陈酿2年山楂酒的香气成分,用气相色谱-质谱法进行分析,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各成分的相对含量。分别分离出81个、88个、107个、73个和40个峰,鉴定出52个、54个、45个、49个和30个香气化学成分,分别占其色谱流出组分总量的88.96%、81.20%、79.50%、81.66%和95.55%,其中,醇类15种、酯类38种、羧酸类8种、苯环类28种、烃类16种、噻吩类1种、醛类1种。共有香气成分且含量较高的是苯乙醇、丁二酸二乙酯、丁二酸单乙酯、2,3-丁二醇、乳酸乙酯。随着时间的延长,醇类、酸类相对含量下降,而酯类相对含量呈上升趋势,并且首次发现了山楂红酒中特征香气成分红果酸二乙酯。In the experiments, the flavoring components in different dry hawthorn wine samples (after 15d fermentation, at the end of the fermentation, after 6-month aging, after 9-month aging, and after 2-year aging) were extracted by solvent extraction and further analyzed by GC-MS. And their relative contents were determined by area normalization method. A total of 81, 88, 107, 73 and 40 peaks were obtained from different dry hawthorn wine samples respectively, and 52, 54, 45, 49 and 30 flavoring compounds were identified, including 15 alcohols, 38 esters, 8 carboxylic acids, 28 benzene compounds, 16 alkanes, 1 thiophene and 1 aldehyde. These constituents accounted for 88.96 %, 81.20 %, 79.50 %, 81.66 % and 95.55 % of the total peak areas respectively. The common flavoring components with high content in all hawthorn wine samples were phenylethyl alcohol, diethyl succinate, monoethyl succinate, 2,3-dutylene glycol and ethyl lactate. As aging time prolonged, the relative contents of alcohols and acids kept declining, but esters content increased. In addition, eucomic acid 1,4-diethyl ester, the characteristic flavoring component, was discovered for the first time in hawthorn wine.

关 键 词：干红山楂酒 香气成分 气相色谱-质谱法 

分 类 号：TS261.4[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]