摘要
采用固相微萃取的方法提取3种红枣白兰地中的挥发性成分,以气相色谱-嗅闻-质谱联用对红枣白兰地中的挥发性成分进行分离鉴定。结果测得76种气味活性成分,主要包括酯类、醇类、萜类和芳香化合物。从挥发性成分的数量和总峰面积上看,A#行唐白兰地明显高于B#金相府和C#董家红枣白兰地。气相色谱-嗅闻(GC-O)结果表明,红枣白兰地的主要香气成分是:乙酸乙酯、丁酸乙酯、3-甲基-丁酸乙酯、己酸乙酯、1,1-二乙氧基-2-丙酮、壬酸乙酯、月桂酸甲酯、月桂酸乙酯、苯丙酸乙酯。其中,月桂酸乙酯、苯丙酸乙酯能赋予白兰地红枣的香味,形成此酒的特色。综上所述,从酒的组成和气味评分考虑,A#行唐酒业的香气成分比较全面。
The volatile composition of three kinds of jujube brandy was extracted by headspace solid phase micro-extraction following by gas chromatography-olfactometry （GC-O）-mass spectrometry to isolate and identify.A total of 76 aroma-active compounds were identified,including esters,alcohols,terpenoid and aromatic compound.In terms of numbers and peak area of volatile compounds,the Xingtang jujube brandy was apparently higher than the other brandies.The results of G-C-O indicated that the main aromatic compounds of jujube brandy were ethyl acetate,ethyl butyrate,3-methyl-ethyl butyrate,ethyl hexanoate,1,1-2 ethoxy-2-acetone,ethyl pelargonate,methyl laurate,ethyl laurate and ethyl 3-phenylpropionate.The ethyl laurate,ethyl 3-phenylpropionate gave the aroma of red jujube to brandy,forming the characteristic of this wine.To sum up,considering the composition and aroma of the wine,the Xingtang jujube brandy was more comprehensive.
出处
《中国酿造》
CAS
2014年第2期119-124,共6页
China Brewing
基金
国家自然科学基金(31171725)
河北省科技计划项目(13237104D)
