气相色谱-质谱联用法分析不同品种苹果酿造蒸馏酒中香气成分及特征  

Analysis of aroma components and characteristics in apple distillations brewed with different varieties of apple by GC-MS

作　　者：张志兵 连琛 詹瑞玲 刘美玉 安贵阳[1] ZHANG Zhibing;LIAN Chen;ZHAN Ruiling;LIU Meiyu;AN Guiyang(College of Horticulture,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《中国酿造》2021年第9期191-195,共5页China Brewing

基　　金：陕西省科技计划项目(2019TSLNY02-03);陕西省科技重大专项计划(2020zdzx03-06-02)。

摘　　要：以不同品种苹果为原料酿造苹果蒸馏酒,采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)技术分析其香气成分。结果表明,3种苹果蒸馏酒共检测出50种挥发性香气成分,包括酯类28种、醇类8种、酸类4种、醛类3种、烷烃类7种。延长红、澳洲青萍、长富2号苹果蒸馏酒中酯类分别为22种、21种、15种,相对含量分别为39.43%、38.44%、46.28%;醇类分别为7种、6种、8种,相对含量分别为42.90%、42.42%、37.11%;酸类分别为4种、0种、1种,相对含量分别为1.65%、0、0.27%;醛类分别为3种、1种、1种,相对含量分别为9.58%、9.98%、14.32%;烷烃类分别为5种、6种、5种,相对含量分别为4.01%、4.39%、3.81%。综上所述,延长红苹果蒸馏酒挥发性香气成分种类丰富,含量较高,是酿造苹果蒸馏酒的良好原料。Using different varieties of apples as raw materials to brew apple distillations,and their aroma components were examined by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology.The results showed that a total of 50 volatile components were detected in 3 kinds of apple distillations,including 28 esters,8 alcohols,4 acids,3 aldehydes,and 7 alkanes.The esters of apple distillation in Yanchanghong,Australian Qingping,and Changfu No.2 were 22,21,and 15 with relative content 39.43%,38.44%,and 46.28%,respectively.There were 7,6 and 8 alcohols with relative content 42.90%,42.42%,37.11%,respectively.There were 4,0,and 1 acids with relative content 1.65%,0,and 0.27%,respectively.There were 3,1,and 1 aldehydes with relative content 9.58%,9.98%,and 14.32%,respectively.There were 5,6,and 5 alkanes with relative content 4.01%,4.39%,and 3.81%,respectively.In conclusion,Yanchanghong distillation had a rich variety of volatile aroma components and higher content,which was a good raw material for brewing apple distillation.

关 键 词：苹果品种 苹果蒸馏酒 顶空固相微萃取-气相色谱-质谱联用技术 香气成分 

分 类 号：O657.7[理学—分析化学]