酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
11期
113-116
,共4页
张玲%张钟%海金萍%张旭
張玲%張鐘%海金萍%張旭
장령%장종%해금평%장욱
菠萝蜜%果酒%香气成分%GC/MS
菠蘿蜜%果酒%香氣成分%GC/MS
파라밀%과주%향기성분%GC/MS
Jackfruit%fruit wine%flavoring compositions%GC/MS
采用液液萃取提取发酵型菠萝蜜果酒的香气成分，再用气相色谱-质谱联用（GC／MS）技术对果酒的香气成分进行了分析。共检测出27种挥发性成分，其峰面积占总量的99．52％。其中醇类6种，含量为85．99％；酯类7种，含量为4．05％；酸类7种，含量为3．44％；酮类3种，含量为1．48％，其他物质占4．56％。醇类中含量最高的是苯乙醇，达57．82％，其次是3-甲基-1-丁醇，含量为23．03％，它们是菠萝蜜果酒香气的主体成分。这些物质相互间的协同作用使菠萝蜜果酒体现出特殊的果香和发酵香。
採用液液萃取提取髮酵型菠蘿蜜果酒的香氣成分，再用氣相色譜-質譜聯用（GC／MS）技術對果酒的香氣成分進行瞭分析。共檢測齣27種揮髮性成分，其峰麵積佔總量的99．52％。其中醇類6種，含量為85．99％；酯類7種，含量為4．05％；痠類7種，含量為3．44％；酮類3種，含量為1．48％，其他物質佔4．56％。醇類中含量最高的是苯乙醇，達57．82％，其次是3-甲基-1-丁醇，含量為23．03％，它們是菠蘿蜜果酒香氣的主體成分。這些物質相互間的協同作用使菠蘿蜜果酒體現齣特殊的果香和髮酵香。
채용액액췌취제취발효형파라밀과주적향기성분，재용기상색보-질보련용（GC／MS）기술대과주적향기성분진행료분석。공검측출27충휘발성성분，기봉면적점총량적99．52％。기중순류6충，함량위85．99％；지류7충，함량위4．05％；산류7충，함량위3．44％；동류3충，함량위1．48％，기타물질점4．56％。순류중함량최고적시분을순，체57．82％，기차시3-갑기-1-정순，함량위23．03％，타문시파라밀과주향기적주체성분。저사물질상호간적협동작용사파라밀과주체현출특수적과향화발효향。
The flavoring compositions of fermenting Jackfruit fruit wine were extracted by liquid-liquid extraction, and then analyzed by GC/MS. There were 27 kinds of volatile compounds detected with their peak area 99.52 % of total flavoring compositions. Among them, there were 6 kinds of alcohols （85.99 %）, 7 kinds of esters （4.05 %）, 7 kinds of acids （3.44 %）, 3 kinds ofketones （1.48 %）, and other flavoring compositions （4.56 %）. The content ofphenylethyl alcohol was the highest in alcohols as 57.82 % and then followed by 3-methyl-l-butanol （23.03 %）. The two compounds were the main flavoring compositions of Jackfruit fruit wine. The synergistic effects among all the flavoring compositions finally resuited in the special fruit aroma and fermenting aroma of Jackfruit wine.
