基于GC-IMS分析四种刺梨发酵酒中挥发性成分差异  

Differences of volatile components in four kinds of fermented Rosa roxburghii wines based on GC-IMS analysis

作　　者：张厅 王欣颖 李黔艳 高昂泽 杨俊兰 汪应伟 ZHANG Ting;WANG Xinying;LI Qianyan;GAO Angze;YANG Junlan;WANG Yingwei(Guizhou Chu Hao Agricultural Science and Technology Development Co.,Ltd.,Liupanshui 553000,China)

机构地区：[1]贵州初好农业科技开发有限公司,贵州六盘水553000

出　　处：《中国酿造》2024年第11期242-248,共7页China Brewing

基　　金：贵州省科技计划项目(黔科合支撑[2022]重点015号)。

摘　　要：该研究以刺梨为研究对象,采用不同预处理方式获得其果浆、清汁、原汁、浓缩汁,以酵母为发酵菌种,分别制备刺梨果浆发酵酒(GF)、刺梨清汁发酵酒(QF)、刺梨原汁发酵酒(YF)、刺梨浓缩汁发酵酒(SF)。采用气相色谱-离子迁移谱(GC-IMS)技术结合正交偏最小二乘-判别分析(OPLS-DA)及层次聚类分析(HCA)对4种刺梨发酵酒中挥发性风味物质进行差异化分析。结果表明,4种刺梨发酵酒共检测出51种挥发性风味化合物,其中酯类20种,醇类10种,酮类8种,醛类6种、烯萜类5种,其他类2种。GC-IMS指纹图谱和OPLS-DA结果表明,4种刺梨发酵酒挥发性风味物质组成存在明显差异,利用变量重要性投影(VIP)值筛选出12种特征风味物质标志物(VIP值>1),YF样品中主要的特征风味物质为乙酸乙酯,QF样品中主要的特征风味物质为2-戊酮,SF样品中主要的特征风味物质为顺-3-己烯醇,GF样品中主要的特征风味物质为异戊醇。Using Rosa roxburghii as research object,the fruit pulp,clear juice,raw juice and concentrated juice were obtained by different pretreatment methods.The fermented R.roxburghii fruit pulp wine(GF),fermented clear R.roxburghii juice wine(QF),fermented raw R.roxburghii juice wine(YF),and fermented concentrated R.roxburghii juice wine(SF)were prepared by using yeast as the fermentation strain.The differences of volatile flavor components in 4 fermented R.roxburghii wines were analyzed by gas chromatography-ion migration spectrometry(GC-IMS)combined with orthogonal partial least squares discriminant analysis(OPLS-DA)and hierarchical cluster analysis(HCA).The results showed that a total of 51 volatile flavor compounds were detected in 4 fermented R.roxburghii wines,including 20 esters,10 alcohols,8 ketones,6 aldehydes,5 terpenes and 2 others.The results of GC-IMS fingerprint and OPLS-DA showed that there were significant differences in the volatile flavor components in 4 fermented R.roxburghii wines.The 12 characteristic flavor substance markers were selected using variable importance in the projection(VIP)value(VIP value>1),and the main characteristic flavor substances were ethyl acetate,2-pentanone,cis-3-hexenol and isoamyl alcohol in samples YF,QF,SF and GF,respectively.

关 键 词：刺梨 发酵酒 气相色谱-离子迁移谱 挥发性风味化合物 

分 类 号：TS262.7[轻工技术与工程—发酵工程]