三七发酵酒与浸泡酒香气成分对比分析  

Contrastive analysis of aroma components from Panax notoginseng fermented wine and soaked wine

作　　者：王晓杰[1] 柴智[2] 侯尧天 申奥 祝梓鹏 黄千洳 WANG Xiao-jie;CHAI Zi;HOU Yao-tian;SHEN Ao;ZHU Zi-peng;HUANG Qian-ru(Beijing Polytechnic,Beijing 100176;Beijing Union University,Beijing 100101)

机构地区：[1]北京电子科技职业学院,北京100176 [2]北京联合大学,北京100101

出　　处：《中国食品添加剂》2021年第2期20-25,共6页China Food Additives

基　　金：教师队伍建设—高创计划教学名师(市级)(编号:PXM2018-014306-000035);发酵酒工艺对三七皂苷的生物转化研究(校级)(编号:2019Z002-034-KXZ)。

摘　　要：【目的】对比分析三七浸泡酒和三七发酵酒香气成分,为开发三七发酵酒这种新酒品提供科学依据。【方法】采用顶空固相微萃取和气相色谱-质谱联用技术对两种酒的香气成分进行萃取、分析和比较。【结果】两种酒中共鉴定出85种香气成分,其中10种是两者共有的,三七发酵酒的主要香气成分是苯乙醇(38.1%)、(+)-喇叭烯(6.12%),其中萜烯类化合物相对含量高达14.94%,三七浸泡酒的主要香气成分是异戊醇(34.37%)、苯乙醇(22.91%)。【结论】两种酒中香气成分的种类和含量均具有明显差异,三七发酵酒较之三七浸泡酒具有更丰富的果香和植物香气,且含有更多药理活性物质,是一种可开发的保健酒品。[Objective]With comparative analysis of the aroma component of Panax notoginseng fermented wine and Panax notoginseng soaked wine,this study provides a scientific basis for Panax notoginseng fermented wine which is a new kind of wine.[Methods]The aroma components of the two wine products were extracted,analyzed and compared by HS-SPME combined with GC-MS.[Results]There were 85 kinds of aroma components in total detected in two wine products,among them,4 kinds of aroma components were in common.The main aroma components in Panax notoginseng fermented wine were phenyl ethyl alcohol(38.1%)and(+)-ledene(6.12%),in which the relative content of terpene compounds reached 14.94%.The main aroma components in Panax notoginseng soaked wine were phenyl ethyl alcohol and 3-methyl-1-butanol.[Conclusion]The results showed that the diversities and contents of components in two wines were quite different.Comparing with Panax notoginseng soaked wine,Panax notoginseng fermented wine has more plentiful fruit aroma、herbal fragrance,and more pharmacological active substances,so it is worth of exploitation and utilization as a new kind of health wine.

关 键 词：三七 发酵酒 浸泡酒 顶空固相微萃取 气相色谱-质谱 香气成分 

分 类 号：T5262.91[一般工业技术] O657.71[理学—分析化学]