基于GC-IMS技术分析石榴果酒酿制过程中挥发性风味成分的变化  

Changes of volatile flavor components during brewing of pomegranate wine based on GC-IMS

作　　者：张卜升 高杏 闫昕 崔丹瑶 吕晓彤 林良才 张翠英[1,2] ZHANG Busheng;GAO Xing;YAN Xin;CUI Danyao;LYU Xiaotong;LIN Liangcai;ZHANG Cuiying(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin University of Science and Technology,Tianjin 300457,China;College of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]工业发酵微生物教育部重点实验室(天津科技大学),天津300457 [2]天津科技大学生物工程学院,天津300457

出　　处：《食品与发酵工业》2022年第7期252-257,共6页Food and Fermentation Industries

基　　金：国家重点研发计划重点专项项目(2016YFD0400505)。

摘　　要：为了探究石榴酒酿制过程中挥发性风味物质迁移变化规律,采用气相色谱-离子迁移谱技术,结合主成分分析、指纹图谱相似性分析,对大青皮石榴果酒酿制过程中的挥发性风味成分进行了比较分析。结果显示,检测并定性了样品中的36种成分,其中庚醛、壬醛和己醛等醛类成分在发酵后消失,乙酸乙酯、乙醇、3-甲基-1-丁醇和2-甲基-1-丙醇等物质含量有明显升高。石榴酒发酵20 d和陈酿1年的挥发性物质的种类基本一致,其中乙酸异丁酯、乙酸异戊酯、乙酸丁酯等有所减少,陈酿后丁酸乙酯、己酸乙酯等物质含量明显增加。证实了石榴酒的风味成分主要在酒精发酵过程中产生,陈酿过程中乙酯类含量增加,乙酸丁酯、乙酸异丁酯、乙酸异戊酯含量减少,为石榴果酒酿造工艺的改进提供了科学依据。The migration and change law of volatile flavor components of Daqingpi pomegranate wine were analyzed by GC-IMS technology,principal component anaglysis(PCA)and fingerprint similarity analysis.The results showed that 36 kinds of compounds were identified.The aldehyde components such as heptanaldehyde,nonanal and hexanal disappeared,and the content of ethyl acetate,ethanol,3-methyl-1-butanol and 2-methyl-1-propanol were significantly increased after fermentation.The volatile substances of pomegranate wine fermented for 20 days or one year were basically same,in which isobutyl acetate,isoamyl acetate and butyl acetate decreased,and the content of ethyl butyrate and ethyl caproate were significantly increased with aging.It indicated that the flavor components of pomegranate wine were mainly produced during alcoholic fermentation.The results provide a scientific basis for the improvement of the brewing process of pomegranate fruit wine.

关 键 词：石榴果酒 气相色谱-离子迁移谱 挥发性成分 主成分分析 酯 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657[轻工技术与工程—食品科学与工程]