摘要
采用顶空固相微萃取法对紫色甘薯酒的香气成分进行提取,经气相色谱-质谱联用法结合计算机检索对其香气成分进行分析和鉴定,并且跟踪监测紫色甘薯酒整个发酵过程中酒度、花色苷、色差、pH值、可溶性固形物等化学成分的变化。结果表明:从紫色甘薯酒中共鉴定出香气物质57种,占整个峰面积的97.13%;紫色甘薯酒的主体香气物质主要有异丁醇、异戊醇、辛酸乙酯、苯乙醇等;在紫色甘薯酒发酵的过程中,酒度和挥发酸呈逐渐上升的趋势;花色苷、可溶性固形物和色差呈逐渐下降的趋势;pH值在整个发酵的过程中则变化不大。
The aroma-active components of purple potato wine were extracted by solid-phase microextraction （SPME） and identified by gas chromatography-mass spectrometry （GC-MS） and computer retrieval. Moreover, the changes of alcohol degree, anthocyanins, chromatic aberration, pH, soluble solid content were tracked during the whole fermentation of purple potato wine. Fifty-seven aroma-active components were identified from purple potato wine, accounting for 97.13% of the total peak area. The major aroma-active compounds were isobutanol, isoamylol, octylic acid ethyl ester, and phenyl ethanol. Alcohol degree and volatile acid content exhibited a gradually increasing trend, while anthocyanins, soluble solid content and chromatic aberration tended to gradually decrease. Little change in pH was observed during the entire fermentation process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期242-246,共5页
Food Science
基金
四川省重大科技计划项目(2009NZ0077)
关键词
紫色甘薯酒
发酵过程
香气成分
化学成分
气相色谱-质谱
顶空固相微萃取法
purple potato wine
fermentation
aroma-active compounds
chemical composition
gas chromatogra-phy-mass spectrometry （GC-MS）
solid-phase microextraction
