摘要
用顶空固相微萃取(HS-SPME)技术萃取沙棘酒挥发性组分,采用气相色谱-质谱仪(GC-MS)检测沙棘酒中的挥发性成分,以化合物标准品为参照,判别分析沙棘酒中的香气化合物,以峰面积相对百分比计算沙棘酒中香气化合物的相对含量,并用生物统计学和化学计量学方法比较2种产品香气化合物含量差异。结果表明:沙棘干酒和冰酒中分别检出43种和49种香气化合物;乙酸异戊酯等乙酸酯在冰酒中的相对含量高于干酒(P<0.05);干酒中脂肪酸乙酯的相对含量高于冰酒(P<0.05);高级醇在冰酒中的相对含量高于干酒(P<0.05);酮及醛类化合物在冰酒中的相对含量明显高于干酒(P<0.01);脂肪酸相对含量在2种产品间没有差异(P>0.05);主成分因子PC1和PC2对总方差的贡献率大于70%;聚类分析结果显示,2种产品的综合香气特征存在差异。
The sea buckthorn wine aroma compounds have been identified using headspace solid-phase micro extraction （HS-SPME） and gas chromatography - mass spectrometry （GC-MS） , and the differences in contents of aroma compounds in two products have been analyzed using statistics and chemometrics methods. There are 43 aroma constituents detected in sea buckthorn dry wine, and 49 aroma constituents in ice wine. The relative contents of 3-methyl- 1-butanol acetate, 1-methylbutyl aeetoacetate and 2-methylpropyl acetate are higher in ice wine than in dry wine （P 〈 0.05）. The relative contents of ethyl lactate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, diethyl succinate and monoethyl succinate are higher in sea buckthorn dry wine than in ice wine （P 〈 0.05） ; the relative contents of high alcohols are higher in sea buckthorn ice wine than in dry wine （ P 〈 0.05 ）. There is no difference in the contents of fatty acids between the two products （P 〉 0.05）. The contribution of principal eomponents PC1 and PC2 are more than 70% of total variance, which reflects the main information of the contents of sea buckthorn wine aroma. Cluster analysis showed differences in characteristics between contents of aroma compounds of the two products.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第5期120-125,共6页
Food and Fermentation Industries
