玫瑰花桃红葡萄酒与桃红葡萄酒基酒的香气成分研究  

Aroma components in rose pink wine and pink base wine

作　　者：刘坤 孟军[2] 张建才[2] 范红梅 LIU Kun;MENG Jun;ZHANG Jiancai;FAN Hongmei(Supervision and Inspection Institute of Zhangjiakou Product Quality,Zhangjiakou 075000,China;College of Food Science Technology,Hebei Normal University of Science and Technology,Changli 066600,China)

机构地区：[1]张家口市产品质量监督检验所,河北张家口075000 [2]河北科技师范学院食品科技学院,河北昌黎066600

出　　处：《中国酿造》2020年第12期136-139,共4页China Brewing

摘　　要：为了分析玫瑰花桃红葡萄酒及桃红葡萄酒基酒香气成分的差异,采用大孔吸附树脂萃取方法提取玫瑰花桃红葡萄酒及桃红葡萄酒基酒的香气成分,再经气相色谱-质谱联用(GC-MS)技术鉴定其香气成分。结果表明,玫瑰花桃红葡萄酒中共检测到香气成分48种,桃红葡萄酒基酒中共检测到香气成分41种,主要为酯类物质、有机酸、醇类、莽草酸衍生物、羰基类、烷烃类和萜烯类物质,其中检测到的酯类物质含量最多,玫瑰花桃红葡萄酒及桃红葡萄基酒中酯类物质分别占总香气成分的60.22%、64.89%。玫瑰花桃红葡萄酒的香气成分与桃红葡萄酒基酒相比,增加了3种酯类物质、1种有机酸、2种莽草酸衍生物和2种烷烃类化合物。In order to analyze the difference of aroma components between rose pink wine and pink base wine,the aroma components of rose pink wine and pink base wine were extracted by macroporous adsorption resin,and then identified by GC-MS.The results showed that 48 kinds of aroma components were detected in rose pink wine and 41 kinds of aroma components were detected in pink base wine,mainly including esters,organic acids,alcohols,shikimic acid derivatives,carbonyls,alkanes and terpenes.Among them,the content of esters was the highest,the content of esters in rose pink wine accounted for 60.22%of total aroma components,and esters in pink base wine accounted for 64.89%.Compared with the base wine,the 3 esters,1 organic acid,2 shikimic acid derivatives and 2 alkane compounds in rose pink wine raised,respectively.

关 键 词：玫瑰花 桃红葡萄酒 基酒 香气成分 气相色谱-质谱法 

分 类 号：O657.7[理学—分析化学]