基于HS-SPME-GC-MS分析浸泡型青梅酒挥发性风味物质  

Analysis of volatile flavor compounds in soaked plum wine based on HS-SPME-GC-MS

作　　者：曹红 刘涛涛 孙细珍 李强 熊亚青 王喆 杨闻 黄秀华 倪书干 CAO Hong;LIU Taotao;SUN Xizhen;LI Qiang;XIONG Yaqing;WANG Zhe;YANG Wen;HUANG Xiuhua;NI Shugan(Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine Health Food,Jing Brand Research Institute,Jing Brand Co.,Ltd.,Huangshi 435100,China)

机构地区：[1]劲牌有限公司劲牌研究院中药保健食品质量与安全湖北省重点实验室,湖北黄石435100

出　　处：《中国酿造》2024年第11期105-112,共8页China Brewing

基　　金：湖北省自然科学基金项目(2022CFB137)。

摘　　要：该研究分别以青梅整果、果肉和果核为原料,制备3种浸泡型青梅酒(整果酒、果肉酒、果核酒),采用液相色谱串联质谱法(LC-MS/MS)和顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分别检测酒中氨基甲酸乙酯(EC)含量和挥发性香气成分,基于挥发性风味成分对浸泡型青梅酒进行聚类分析,并结合感官评价,探究青梅整果、果肉和果核对浸泡型青梅酒品质的影响。结果表明,3种青梅酒共检出50种挥发性风味成分,其中酯类26种、醇类8种、醛类4种、烯类2种、酸类2种、酮类1种、其他类7种。其中,果肉酒中酯类物质含量(56.13%)、种类数(22种)均高于整果酒和果核酒。聚类分析结果表明,整果酒和果核酒聚为一类,果肉酒单独为一类。果肉酒中氰化物和氨基甲酸乙酯含量(分别为7.58μg/L、29.55μg/L)均极显著地低于果核酒及整果酒(P<0.01)。感官评价结果表明,整果酒在色泽、感官愉悦度、典型性方面品质较优,因此,采用青梅整果及果肉生产青梅酒品质较好。In this study,three kinds of soaked plum wine(whole fruit wine,pulp wine and kernel wine)were prepared by using whole fruit,pulp and kernel of plum as raw materials.The contents of ethyl carbamate(EC)and volatile aroma components in the wine were detected by LC-MS/MS and HS-SPME-GC-MS,respectively.The cluster analysis of soaked plum wine was carried out based on volatile flavor components,and combined with sensory evaluation to explore the effects of whole fruit,pulp and kernel of plum on the quality of soaked plum wine.The results showed that a total of 50 volatile flavor components were detected in the three kinds of plum wines,including 26 esters,8 alcohols,4 aldehydes,2 alkenes,2 acids,1 ketone and 7 others.Among them,the esters contents(56.13%)and species(22)in pulp wine were higher than those in whole fruit wine and kernel wine.The cluster analysis results showed that the whole fruit wine and kernel wine were clustered into one category,and the pulp wine was clustered into one category alone.The contents of cyanide and ethyl carbamate in pulp wine(7.58μg/L and 29.55μg/L,respectively)were significantly lower than those in kernel wine and whole fruit wine(P<0.01).The sensory evaluation results showed that the whole fruit wine had better quality in color,sensory pleasure and typicality.Therefore,the quality of plum wine produced by the whole fruit and pulp was better.

关 键 词：青梅酒 浸泡型 挥发性风味成分 氨基甲酸乙酯 氰化物 

分 类 号：TS262.7[轻工技术与工程—发酵工程]