食品科学 ›› 2017, Vol. 38 ›› Issue (24): 124-129.doi: 10.7506/spkx1002-6630-201724020

• 成分分析 • 上一篇    下一篇

单萜烯物质检测方法建立及自选酵母KDLYS9-16对单萜烯产生的影响

李艳,周立华   

  1. (1.河北科技大学生物科学与工程学院,河北?石家庄 050018;2.河北省发酵工程技术研究中心,河北?石家庄 050018)
  • 出版日期:2017-12-25 发布日期:2017-12-07
  • 基金资助:
    河北省自然科学基金项目(C2011208028)

Establishment of a Method for the Detection of Monoterpene Compounds and Effect of Saccharomyces cerevisiae KDLYS9-16 on Monoterpenes Production during Wine Fermentation

LI Yan, ZHOU Lihua   

  1. (1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. Hebei R&D Center for Fermentation Engineering, Shijiazhuang 050018, China)
  • Online:2017-12-25 Published:2017-12-07

摘要: 采用液液萃取法结合气相色谱氢火焰离子检测器建立一种可同时检测葡萄酒中13?种游离态单萜烯类物质的方法,并采用所建方法检测了商品菌SC和自选菌KDLYS9-16两种酿酒酵母发酵的河北省沙城和昌黎2?个产区的赤霞珠和美乐葡萄酒中的单萜烯类物质。结果显示,方法的R2为0.996?7~0.999?3,检出限为0.580~1.073?mg/L,相对标准偏差为0.58%~3.18%,回收率为89.98%~107.34%。4?种葡萄酒中的单萜烯类物质质量浓度都比发酵前的葡萄汁中高,尤以采用自选高产β-D-葡萄糖苷酶酿酒酵母KDLYS9-16发酵的昌黎产区赤霞珠干红葡萄酒中最高,达到2.855?mg/L,比葡萄汁中增加约3.1?倍。赤霞珠葡萄及葡萄酒中单萜烯物质质量浓度比美乐葡萄高,沙城产区的2?种葡萄汁中单萜烯类物质质量浓度比昌黎的高,选用不同菌种发酵的葡萄酒中单萜烯物质质量浓度和种类不同。综上,本研究建立方法简单、灵敏性高、重复性好,可用于葡萄及葡萄酒中单萜烯类物质的检测。

关键词: 液液萃取, 气相色谱氢火焰离子检测器, 单萜烯类物质, 葡萄酒香气

Abstract: A method for simultaneously detecting 13 free monoterpene compounds in wine was established by liquid-liquid extraction coupled with gas chromatography with flame ionization detection (GC-FID). The monoterpene compounds in Cabernet Sauvignon and Merlot wines fermented by a commercial yeast strain SC or laboratory isolated Saccharomyces cerevisiae KDLYS9-16 from two wine producing areas in Shacheng and Changli, Hebei province, respectively were detected by this method. The results showed that the calibration curves exhibited a correlation coefficient (R2) of 0.996 7–0.999 3, and the limits of detection (LOD) varied between 0.580 and 1.073 mg/L. The recoveries were in the range of 89.98%–107.34% with relative standard deviations of 0.58%–3.18%. All four wines were higher in monoterpenes than grape must. The Cabernet Sauvignon dry red wine fermented by Saccharomyces cerevisiae KDLYS9-16 from Changli had the highest monoterpene concentration of 2.855 mg/L among the four wines, which was about 3.1 folds higher than that of grape must. Cabernet Sauvignon wine and must had a higher monoterpene concentration than Merlot wine and must. For both cultivars, the monoterpene concentration was higher in Shacheng must than in Changli must. The types and concentrations of monoterpenes in wine varied with cultivar. In conclusion, the established method in this study is simple, sensitive, and reproducibile and can be used for the detection of monoterpene compounds in grape and wine.

Key words: liquid-liquid extraction, GC-FID, monoterpene compounds, wine aroma

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