杏蒸馏酒蒸馏工艺优化及其挥发性风味物质分析  

Optimization of distillation process and volatile flavor components of distillated apricot liquor

作　　者：刘玉 林静 范国元 张雯[4] 乔丹 曹颖 张珍珍 LIU Yu;LIN Jing;FAN Guoyuan;ZHANG Wen;QIAO Dan;CAO Ying;ZHANGH Zhenzhen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Agricultural Economicsand Scientific and Technological Information,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Turpan Loulan WineryCo.,Ltd.,Turpan 838200,China;Institute of Horticultural Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院农业经济与科技信息研究所,新疆乌鲁木齐830091 [3]吐鲁番楼兰酒庄股份有限公司,新疆吐鲁番838200 [4]新疆农业科学院园艺作物研究所,新疆乌鲁木齐830091

出　　处：《中国酿造》2025年第3期148-155,共8页China Brewing

基　　金：2024年中央引导地方科技发展专项资金项目(2523HXKT1)。

摘　　要：以新疆‘丰园红’杏为原料制备杏蒸馏酒,通过单因素试验和正交试验优化其蒸馏工艺,采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)技术分析‘丰园红’杏蒸馏酒挥发性风味物质,并基于气味活度值(OAV)筛选关键香气物质。结果显示,最佳蒸馏工艺为预热温度74℃,预热时间9 min,去除酒头6%、酒尾30%。在此优化工艺条件下,‘丰园红’杏蒸馏酒的模糊数学感官评分为83.05分。‘丰园红’杏蒸馏酒共检出60种挥发性香气物质,包括醇类8种、醛类4种、酯类21种、萜烯类11种、酮类4种、其他类12种。共筛选出关键香气物质(OAV>1)27种,主要为芳樟醇、辛酸乙酯、α-松油醇、(E)-β-罗勒烯、乙酸异丁酯、β-紫罗酮、对薄荷-1,3,8-三烯、正丁醇、己酸甲酯、辛酸异戊酯、苯甲酸乙酯、乙酸异戊酯、2-甲基丁酸乙酯、丁酸乙酯等化合物。‘丰园红’杏蒸馏酒酒香宜人、口感平衡,香气化合物种类丰富。Distillated apricot liquor was prepared using'Feng Yuan Hong'apricots in Xinjiang,and the distillation process was optimized by single factor and orthogonal tests.The volatile flavor substances of distillated'Feng Yuan Hong'apricot liquor were analyzed by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography(GC-MS)technology,and the key aroma substances were screened based on odor activity value(OAV).The results showed that the optimal distillation process was preheating temperature 74℃,time 9 min,and removing 6%of the head liquor and 30%of the tail liquor.Under these optimal conditions,the fuzzy mathematical sensory score of distillated'Feng Yuan Hong'apricot liquor was 83.05 points.A total of 60 volatile aroma substances were detected in the distillated'Feng Yuan Hong'apricot liquor,including 8 alcohols,4 aldehydes,21 esters,11 terpenes,4 ketones and 12 others.A total of 27 key aroma substances(OAV>1)were screened out,mainly linalool,ethyl caprylate,α-pinitol,(E)-β-basilene,isobutyl acetate,β-phyllophorone,p-menthane-1,3,8-triene,n-butanol,methyl hexanoate,isoamyl caprylate,ethyl benzoate,isoamyl acetate,2-methylbutyric acid ethyl ester,butyric acid ethyl ester,and other compounds.Distillated'Feng Yuan Hong'apricot liquor had pleasant aroma,balanced taste and rich aroma compounds.

关 键 词：‘丰园红’杏 蒸馏酒 蒸馏工艺优化 挥发性风味物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]