顶空固相微萃取- 气相色谱- 质谱法测定苹果渣发酵蒸馏酒的香气成分

doi:10.7506/spkx1002-6630-201212041

食品科学 ›› 2012, Vol. 33 ›› Issue (12): 205-209.doi: 10.7506/spkx1002-6630-201212041

顶空固相微萃取- 气相色谱- 质谱法测定苹果渣发酵蒸馏酒的香气成分

王阳，王颉*，刘亚琼，刘征，范婧芳

河北农业大学食品科技学院

出版日期:2012-06-25 发布日期:2012-07-27
基金资助:
河北省科技计划项目(11221004D)

Determination of Aroma Components in Distilled Fermented Apple Pomace Wine by Head Space Solid Phase Microextraction (HS-SPME) and GC-MS

WANG Yang，WANG Jie*，LIU Ya-qiong，LIU Zheng，FAN Jing-fang

(College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China)

Online:2012-06-25 Published:2012-07-27

摘要/Abstract

摘要： 以顶空固相微萃取-气相色谱-质谱法测定苹果渣发酵蒸馏酒和酒精浸泡苹果渣蒸馏酒中的香气成分。经过鉴定分析，在苹果渣发酵蒸馏酒中，共测得57种挥发性香气成分，其中酯类物质30种、羧酸类物质5种、醇类物质6种、酮类物质1种、烃类物质14种、其他香气物质1种，相对含量分别占总挥发性香气物质的50.604%、6.322%、22.207%、0.254%、20.542%、0.013%；在酒精浸泡苹果渣蒸馏酒中，共测得37种挥发性香气成分，其中酯类物质22种、羧酸类物质3种、醇类物质2种、烃类物质9种、其他香气物质1种，相对含量分别占总挥发性香气物质的64.272%、2.538%、14.885%、17.437%、0.911%。通过比较分析，苹果渣发酵蒸馏酒中香气成分的种类显著多于酒精浸泡苹果渣蒸馏酒，香气成分分布更加均匀，口感更加醇厚自然，层次感更强。发酵结束后，酒体在保留苹果渣中营养成分的同时，也具有苹果的独特香气。研究说明苹果渣用于生产发酵蒸馏酒是更加利于其综合利用的一种途径。

关键词: 顶空固相微萃取, 气相色谱-质谱法, 苹果渣发酵酒, 香气成分

Abstract: The volatile aroma components of distilled fermented apple pomace wine and distilled alcohol-immersed apple pomace wine were analyzed by HS-SPME and GC-MS. A total of 57 volatile compounds were found in distilled wine fermented from apple pomace, including 30 esters, 5 carboxylic acids, 6 alcohols, 1 ketone, 14 hydrocarbons and 1 unknown compound, of which the relative contents were 50.604%, 6.322%, 22.207%, 0.254%, 20.542% and 0.013%, respectively; 37 volatile compounds were found in distilled alcohol-immersed apple pomace wine, including 22 esters, 3 carboxylic acids, 2 alcohols, 9 hydrocarbons and 1 unknown compounds, of which the relative contents were 64.272%, 2.538%, 14.885%, 17.437% and 0.911%, respectively. These results show that distilled wine fermented from apple pomace contains much more volatile compounds compared to distilled alcohol-immersed apple pomace wine. Moreover, it was found that the former presented a more even distribution of volatile compounds, a more mellow and natural taste, and a better sense of hierarchy. The nutrients and unique aroma of apple pomace were retained in the fermented wine. This study demonstrates that fermentation of apple pomace to produce distilled wine is a better approach for comprehensive utilization of apple pomace.

Key words: head space-solid phase micro extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), distilled fermented apple pomace wine, aroma components

中图分类号:

TS262.7

王阳，王颉，刘亚琼，刘征，范婧芳. 顶空固相微萃取- 气相色谱- 质谱法测定苹果渣发酵蒸馏酒的香气成分[J]. 食品科学, 2012, 33(12): 205-209.

WANG Yang，WANG Jie，LIU Ya-qiong，LIU Zheng，FAN Jing-fang. Determination of Aroma Components in Distilled Fermented Apple Pomace Wine by Head Space Solid Phase Microextraction (HS-SPME) and GC-MS[J]. FOOD SCIENCE, 2012, 33(12): 205-209.

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顶空固相微萃取- 气相色谱- 质谱法测定苹果渣发酵蒸馏酒的香气成分

Determination of Aroma Components in Distilled Fermented Apple Pomace Wine by Head Space Solid Phase Microextraction (HS-SPME) and GC-MS

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