基于气相色谱检测法研究椪柑酒中甲醇、杂醇油的生成规律  

Formation of Methanol and Fusel Oil in Citrus Wine Based on Gas Chromatography

作　　者：湛佳佳 张香 胡亚平[1,2] 张志旭 周柄屹[5] 周泉[1] 秦丹 曾璐 ZHAN Jia-jia;ZHANG Xiang;HU Ya-ping;ZHANG Zhi-xu;ZHOU Bing-yi;ZHOU Quan;QIN Dan;ZENG Lu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food,Changsha 410128,Hunan,China;College of Horticulture,Hunan Agricultural University,Changsha 410128,Hunan,China;State Key Laboratory of Subhealth Intervention Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Tianxia Fruit Industry Development Co.,Ltd.,Jishou 416000,Hunan,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南省发酵食品工程技术研究中心,湖南长沙410128 [3]湖南农业大学园艺园林学院,湖南长沙410128 [4]湖南农业大学国家中医药管理局亚健康干预技术实验室,湖南长沙410128 [5]天下果业开发有限公司,湖南吉首416000

出　　处：《食品研究与开发》2022年第22期182-186,193,共6页Food Research and Development

基　　金：校企合作技术开发项目(2018xng-JS046)。

摘　　要：为探究椪柑酒酿造过程中甲醇及主要杂醇油的生成规律,通过气相色谱法对椪柑酒主发酵期间甲醇和主要杂醇油的含量进行跟踪检测分析。结果表明该方法在13 min内可将甲醇和杂醇油完全分离,在20 mg/L~1000 mg/L质量浓度内与峰面积呈良好线性关系,相关系数均大于0.9990,加标回收率在96.29%~103.36%之间,精确度、稳定性及回收率均满足试验要求。经测定,主发酵期间椪柑酒中甲醇、正丙醇、异戊醇、异丁醇的含量分别在第8、9、11、8天达到峰值,分别为(261.14±5.58)、(171.40±3.69)、(390.29±11.80)、(44.07±0.97)mg/L,且均呈现先增加后趋于稳定的规律。To study the formation of methanol and fusel oil in citrus wine brewing,gas chromatography was used to track and analyze the content of methanol and fusel oil during the main fermentation of citrus wine.The results showed that methanol and fusel oil were separated completely within 13 min,and had good linearity in the mass concentration rang of 20 mg/L-1000 mg/L,with the correlation coefficient greater than 0.9990.The spiked recovery was between 96.29%and 103.36%,and the precision,stability and recovery all met the experimental requirements.The content of methanol,n-propanol,isoamyl alcohol and isobutanol in citrus wine during the main fermentation period reached the peak values of(261.14±5.58),(171.40±3.69),(390.29±11.80),(44.07±0.97)mg/L on days 8,9,11 and 8,respectively,and they all presented a pattern of increasing first and then stabilizing.

关 键 词：椪柑酒 主发酵 甲醇 杂醇油 气相色谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.71[轻工技术与工程—食品科学与工程]