摘要
采用溶剂萃取法萃取香气成分,气质联用仪进行检测,结合计算机检索技术对分离化合物进行鉴定,在葡萄酒发酵过程中添加银杏叶提取物与未添加的葡萄酒香气成分及香气成分在陈酿过程中变化进行对比研究。共分离出32个峰,鉴定出29种成分,其中主要包括醛类、醇类、酯类和呋喃类芳香成分。对照葡萄酒和银杏葡萄酒在开始陈酿和陈酿1年后对比分析结果表明:银杏提取物的添加对葡萄酒的香气成分有一定影响,但经过1年陈酿后,银杏葡萄酒与对照葡萄酒香气成分差异缩小,主要香气物质在种类和含量上都比较接近。
The present study aimed to analyze and compare the evolution of aromatic compounds in grape wines fermented with and without the addition of Ginkgo biloba leaf extract during aging.The aromatic compounds in grape wines were extracted by the solvent extraction method,analyze by GC-MS and identified by the computer search technique.Totally 32 compounds were separated,among which 29 were identified,mainly including aldehydes,alcohols,esters,and furans.There was an obvious difference in aromatic compounds between both freshly fermented grape wines.However,the difference became unobvious after 1 year of aging and both aged grape wines exhibited similar kind and amount of aromatic compounds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期245-247,共3页
Food Science
