沙棘原酒与陈酿酒香气成分的比较研究

食品科学 ›› 2008, Vol. 29 ›› Issue (10): 491-494.

沙棘原酒与陈酿酒香气成分的比较研究

牛广财, 范兆军, 朱丹, 左锋, 赵海田

黑龙江八一农垦大学食品学院；黑龙江八一农垦大学生命科学与技术学院；哈尔滨工业大学食品科学与技术学院；

出版日期:2008-10-15 发布日期:2011-12-08

Comparative Study on Flavor Components in Raw Hippophae rhamnoides L. Wine and Its Natural Aging Wine

NIU Guang-Cai, FAN Zhao-Jun, ZHU Dan, ZUO Feng, ZHAO Hai-Tian

1.College of Food,Heilongjiang August First Land Reclamation University,Daqing 163319,China; 2.College of Life Science and Technology,Heilongjiang August First Land Reclamation University,Daging 163319,China; 3.School of Food Science and Technology,Harbin Institute of Technology,Harbin 150086,China

Online:2008-10-15 Published:2011-12-08

摘要/Abstract

摘要： 为研究陈酿对沙棘酒香气成分的影响,采用顶空固相微萃取和气相色谱-质谱联用(GC-MS)技术,对沙棘原酒与陈酿酒的香气成分进行比较分析。结果表明,在沙棘原酒与其陈酿酒中,分别鉴定出18种和26种香气成分,其含量分别占香气总量的93.84%和92.45%。对沙棘原酒香气贡献最大的是醇类(2种)和酯类(15种),而对陈酿酒香气贡献最大的是醇类(2种)、酯类(17种)和芳香族化合物(4种)。原酒中相对含量排在前三位的是3-甲基-1-丁醇(24.63%)、辛酸乙酯(21.63%)和己酸乙酯(14.13%);沙棘陈酿酒中含量排在前三位的是3-苯基-2-丙烯酸甲酯(38.85%)、3-甲基-1-丁醇(9.33%)和己酸乙酯(8.47%)。在陈酿酒中检出了包括2-甲基-丙酸-甲基-丁酯、6,7-二甲基-3H-异苯并呋喃-1-酮、1,4-双(1,1-二甲基乙基)-苯、对二叔戊基苯等在内的13种原酒中未检出的香气成分,说明陈酿对沙棘酒香气成分的形成非常重要。

关键词: 沙棘, 原酒, 陈酿酒, 香气成分, 气相色谱-质谱法(GC-MS)

Abstract: To investigate the influence of natural aging on flavor components in Hippophae rhamnoides L. wine,gas chromatography-mass spectrometry (GC-MS) combined with headspace solid phase microextraction (HS-SPME) technology were used to analyze flavor components in Hippophae rhamnoides L. raw wine and its natural aging wine. The results showed that 18 kinds of flavor components in raw wine and 26 ones in aging wine are identified according to total peak areas of 93.84% and 92.45 % respective1y. Alcohols (2 kinds) and esters (15 kinds) make the most important contribution to raw wine flavor. Meanwhile,alcohols (2 kinds),esters (17 kinds) and benzene compounds (4 kinds) make the most important contribution to natural aging wine flavor. According the relative contents,the first three components are 3-methyl-1-butanol (24.63 %),octanoic acid,ethyl ester (21.63 %) and hexanoic acid,ethyl ester (14.13 %) in raw wine respective1y; the first three components are 2-propenoic acid,3-phenyl-,methyl ester (38.85 %),3-methyl-1-butanol (9.33 %) and hexanoic acid,ethyl ester (8.47 %) in natural aging wine respective1y. In addition,13 kinds of flavor components such as 2-methyl-propanoic acid-methylbutyl ester,6,7-dimethyl-3H-isobenzofuran-1-one,1,4-bis(1,1-dimethylethyl)-benzene,p-di-tert-pentyl-benzene etc.,which are not detected in raw wine,are detected in natural aging wine. It indicated that the natural aging is very important to flavor components formation of Hippophae rhamnoides L. wine.

Key words: Hippophae rhamnoides L., raw wine, natural aging wine, flavor components, gas chromatography-mass spectrometry (GC-MS)

牛广财, 范兆军, 朱丹, 左锋, 赵海田. 沙棘原酒与陈酿酒香气成分的比较研究[J]. 食品科学, 2008, 29(10): 491-494.

NIU Guang-Cai, FAN Zhao-Jun, ZHU Dan, ZUO Feng, ZHAO Hai-Tian. Comparative Study on Flavor Components in Raw Hippophae rhamnoides L. Wine and Its Natural Aging Wine[J]. FOOD SCIENCE, 2008, 29(10): 491-494.

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