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椪柑果酒液态深层发酵工艺及香气成分GC-MS分析

李冲1,邹海英2,余佶2,麻成金1,*

(1吉首大学林产化工工程湖南省重点实验室,湖南张家界427000;2 吉首大学食品科学研究所,湖南吉首416000)

摘要:以新鲜椪柑果汁为主要原料,以果酒酵母、产香酵母为实验菌种,在单因素实验的基础上,通过Box-Behnken 实验设计优化椪柑果酒液态深层发酵工艺,并通过顶空固相微萃取(HS-SPME)与气相色谱-质谱联用法(GC-MS)对椪柑果酒中的香气组分分离鉴定。结果表明,最佳酿造条件为混合酵母接种量1.8g/L、表观糖度26%、发酵pH3.6、发酵温度26℃、搅拌速率120r/min、发酵时间7d,酒精度达到13.3%(v/v);新酿制椪柑果酒中共检出香气成分11 种,其中,醇类1 种,占总量的56.28%,酯类6 种,占总量的21.35%,烯类3 种,占总量的12.23%,酚类1种,占总量的1.51%;苯乙醇、萜品油烯、辛酸乙酯、乙酸苯乙酯及癸酸乙酯是新酿制椪柑果酒的主体香气成分。

关键词:椪柑果酒;液态深层发酵;固相微萃取;香气成分

Liquid Deep Fermented Technology and Analysis of Aroma Components in Ponkan Fruit Wine byGC-MS

LI Chong1,ZOU Hai-ying2,YU Ji2,MA Cheng-jin1,*

(1 Key Laboratory of Hunan Forest Products and Chemical Industry Engineering,Jishou University,Zhangjiajie 427000,China;2 Institute of Food Science,Jishou University,Jishou 416000,China)

Abstract: In this study,fresh Ponkan juice was used to ferment wine after being inoculated with alcohol yeasts andflavor-producing yeasts. And the brewing technology was optimized through single factor and response surfaceexperiments. The aromatic compounds were detected by solid-phase microextraction(HS-SPME)and identified by gaschromatography-mass spectrometry (GC-MS).The results showed that the optimum fermentation conditions were asfollows: mixed yeast 1.8g/L,appearance sugar content 26° Brix,initial pH 3.6,fermentation temperature 26℃,stirringspeed 120r/min,fermentation time is 7d,and the alcohol content was 13.3%vol.The 11 kinds of aromatic compoundswere detected in Ponkan fruit wine,including 1 kind of alcohol (56.28%),6 kinds of esters (21.35%),3 kinds ofterpenes (12.23%),and 1 kind of phenol (1.51%).The main aroma compounds of Ponkan fruit wine were Phenethylalcohol,Terpinolene,Ethyl caprylate,Phenethyl acetate and Ethyl caprate.

Key words: Ponkan fruit wine;liquid state fermentation;solid phase micro-extraction(SPME);aroma components

(2017年第20卷第4期)

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