基于GC-IMS和HS-SPME-GC-MS技术探究带皮发酵对猕猴桃果酒挥发性物质的影响  

Effect of Fermentation Using Whole Kiwifruit on Volatile Compounds in Kiwifruit Wine Explored by Gas Chromatography-Ion Mobility Spectrometry and Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

作　　者：杨智博 张子涵 何依璇 朱成林 胡滨[1] YANG Zhibo;ZHANG Zihan;HE Yixuan;ZHU Chenglin;HU Bin(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]西南民族大学食品科学与技术学院,四川成都610041 [3]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品科学》2024年第21期203-212,共10页Food Science

基　　金：四川省科技厅重点研发项目(2020YFN0147);四川省科技厅自然科学基金面上项目(24NSFSC0700);泸州老窖博士后科研项目;四川旅游学院烹饪科学重点实验室开放基金项目(PRKX2020Z03);西南民族大学中央高校基本科研业务费专项(ZYN2022112)。

摘　　要：为探究带皮发酵对猕猴桃果酒挥发性风味的影响,采用气相色谱-离子迁移谱(gas chromatography-ion mobilityspectrometry,GC-IMS)和顶空固相微萃取-气相色谱-质谱(headspace-solidphasemicroextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)联用技术结合感官评价对去皮发酵和带皮发酵两种前处理工艺下发酵猕猴桃果酒挥发性物质进行分析。结果显示,GC-IMS和HS-SPME-GC-MS技术联用在猕猴桃果酒样品中共检测出124种挥发性物质,远高于单一技术所定性出的挥发性物质,表明多技术结合可以更为全面系统地表征猕猴桃果酒的风味特征。与去皮发酵相比,带皮发酵得到的猕猴桃果酒酯类和醛类的挥发性物质增加了13种,而酸类和酮类的挥发性风味物质减少了4种。其中,癸酸乙酯、正辛醛、己酸异戊酯、2-甲基乙基乙酸酯、戊酸乙酯、戊酸丁酯和左旋玫瑰醚的相对含量在带皮发酵的猕猴桃果酒中显著升高(P<0.05),3-辛醇和2,6-二甲基吡啶的相对含量显著降低(P<0.05)。感官评价结果显示带皮发酵组的猕猴桃果酒整体评分较高,特征香气突出,且在整体平衡性方面优于去皮发酵组。本研究表明带皮发酵前处理工艺可以提升猕猴桃果酒的风味品质,相关研究结果可为猕猴桃果酒发酵工艺的优化和品质提升提供理论依据和数据支持。In order to investigate the effect of fermentation using whole kiwifruit on the flavor profile of kiwifruit wine,the flavor profiles of kiwifruit wine fermented from whole and peeled kiwifruit were analyzed by gas chromatographyion mobility spectrometry(GC-IMS),headspace-solid phase microextraction-gas chromatography-mass spectrometry(HSSPME-GC-MS)and sensory evaluation.The results showed that a total of 124 volatile compounds were detected in the two wine samples by the combined use of GC-IMS and HS-SPME-GC-MS,which were much more than those detected by single techniques.This suggests that the combination of multiple techniques provides more comprehensive and systematic flavor characterization of kiwifruit wine than their separate use.Compared with the wine made from peeled kiwifruit,the one made from whole kiwifruit contained 13 more eater and aldehyde compounds and four less acids and ketones.Moreover,the relative contents of ethyl decanoate,n-octanal,isoamyl hexanoate,2-methylethyl acetate,ethyl valerate,butyl valerate,and cis-rose oxide were significantly higher in whole kiwifruit wine(P<0.05)while the relative contents of 3-octanol and 2,6-dimethylpyridine were significantly lower(P<0.05),compared with that made from peeled kiwifruit.Sensory evaluation results showed that whole kiwifruit wine had higher overall scores with a prominent characteristic aroma,which was superior to peeled kiwifruit wine in terms of overall balance.In summary,this study showed that fermentation using whole kiwifruit improved the flavor quality of kiwifruit wine.This finding provides a theoretical basis and data support for the optimization of the kiwifruit wine brewing process and quality improvement.

关 键 词：猕猴桃果酒 带皮发酵 气相色谱-离子迁移谱 顶空固相微萃取-气相色谱-质谱联用 风味组学 

分 类 号：TS201.1[轻工技术与工程—食品科学]