刺梨果酒发酵工艺优化及挥发性风味物质分析  

Fermentation Process Optimization and Volatile Flavor Substances Analysis of Rosa roxburghii Wine

作　　者：张立芳 杨睿 叶鑫 牟穰 ZHANG Lifang;YANG Rui;YE Xin;MOU Rang(Inspection and Testing Center of Lichuan,Enshi 445400,China)

机构地区：[1]利川市公共检验检测中心,湖北恩施445400

出　　处：《食品安全导刊》2024年第30期124-128,共5页China Food Safety Magazine

摘　　要：以刺梨为原料,通过正交实验确定出刺梨果酒酒精发酵的最优工艺条件,并利用顶空固相微萃取-气相色谱质谱联用技术(Headspace Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry,HS-SPME-GC/MS)测定刺梨果酒中的挥发性风味物质。结果表明,刺梨果酒的最佳工艺条件为干酵母添加量0.10%、发酵温度28℃、发酵时间8 d,由此工艺条件发酵的刺梨果酒在酒精度和感官品质上都表现优异。用气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometry,GC-MS)共鉴定出了40种挥发性风味物质,其中酯类20种、醇类10种、醛类7种、其他类3种。本研究为工业化液态发酵刺梨果酒以及刺梨果酒的特征香气物质研究提供一定的理论参考。Using Rosa roxburghii as the raw material,the optimal process conditions for alcohol fermentation of Rosa roxburghii fruit wine were determined through orthogonal experiments,and the volatile flavor compounds in Rosa roxburghii fruit wine were determined using headspace solid phase micro extraction gas chromatography mass spectrometry(HS-SPME-GC/MS)technology.The results showed that the optimal process conditions for Rosa roxburghii fruit wine were a dry yeast addition of 0.10%,a fermentation temperature of 28℃,and a fermentation time of 8 days.The Rosa roxburghii fruit wine fermented under these process conditions exhibited excellent alcohol content and sensory quality.40 volatile flavor compounds,including 20 esters,10 types of alcohols,7 types of aldehydes,and three other categories were identified using gaschromatography-mass spectrometry(GC-MS)technology.This study provides a theoretical reference for the industrial liquid fermentation of Rosa roxburghii fruit wine and the study of characteristic aroma compounds in Rosa roxburghii fruit wine.

关 键 词：刺梨 发酵 顶空固相微萃取-气相色谱质谱联用技术(HS-SPME-GC/MS) 挥发性风味物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]