柑橘果酒加工过程中香气物质变化规律研究  

Study on Change Rule of Aroma Substance in Citrus Wine During Processing

作　　者：党亚锋 唐蕾 何丽娟 周文婷 陈小华[2] 彭浩[2] DANG Yafeng;TANG Lei;HE Lijuan;ZHOU Wenting;CHEN Xiaohua;PENG Hao(Hanzhong Food and Drug Supervision and Inspection Center,Hanzhong Shaanxi 723000;College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong Shaanxi 723000)

机构地区：[1]汉中市食品药品监督检验检测中心,陕西汉中723000 [2]陕西理工大学生物科学与工程学院,陕西汉中723000

出　　处：《现代农业科技》2022年第20期153-157,共5页Modern Agricultural Science and Technology

摘　　要：通过固相微萃取(SPME)和GC-MS技术分析柑橘果皮、果渣、果汁及成品果酒的香气成分及其变化趋势。结果表明:果皮中主要香气物质为柠檬烯(46%);果渣中香气物质主要为柠檬烯(52%);果汁中香气物质主要为芳樟醇(42%);成品酒中的香气物质主要为棕榈酸(34%)和癸酸乙酯(33%)。在加工过程中,萜烯类化合物和酮类化合物逐渐减少;醇类化合物先增加再减少,最后趋于稳定;酯类和酸类化合物逐渐增加,在成品果酒中含量达到最大。醛类和酚类物质在整个过程中含量均处于较低水平且比较稳定。The aroma substance and its changing trend of citrus peel,pomace,juice and finished wine were analyzed by solid phase microextraction(SPME)and GC-MS.The results showed that the main aroma substance in peel,pomace,juice was limonene(46%),limonene(52%),linalool(42%),respectively.The main aroma substance in citrus wine was palmitic acid(34%)and ethyl caprate(33%).During the processing,terpenes and ketones gradually decreased,alcohols increased first and then decreased,and finally stabilized.Esters and acids gradually increased,and the content reached the maximum in the finished wine.The contents of aldehydes and phenols were low and stable in the whole process.

关 键 词：柑橘果酒 香气物质 成分分析 变化规律 

分 类 号：TS262.7[轻工技术与工程—发酵工程]