酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2014年
10期
108-110
,共3页
顶空进样%覆盆子发酵酒%香气成分%果酒
頂空進樣%覆盆子髮酵酒%香氣成分%果酒
정공진양%복분자발효주%향기성분%과주
static headspace%raspberry wine%flavoring components%fruit wine
采用正交试验设计优化了顶空进样气相色谱测定覆盆子发酵酒香气成分的测定条件。结果表明，4种因素对覆盆子发酵酒香气成分测定的影响次序为：进样量＞平衡温度＞平衡时间＞ NaCl添加量，其中进样量、平衡温度、平衡时间对测定的影响达到显著水平，确定的最佳条件为组合进样量6 mL、平衡时间40 min、平衡温度45℃、NaCl添加量1 g，以此条件进行试验，测得香气成分的相对含量总和为15.72%±1.33%，表明此条件较为适宜于顶空进样气相色谱测定覆盆子发酵酒香气成分。
採用正交試驗設計優化瞭頂空進樣氣相色譜測定覆盆子髮酵酒香氣成分的測定條件。結果錶明，4種因素對覆盆子髮酵酒香氣成分測定的影響次序為：進樣量＞平衡溫度＞平衡時間＞ NaCl添加量，其中進樣量、平衡溫度、平衡時間對測定的影響達到顯著水平，確定的最佳條件為組閤進樣量6 mL、平衡時間40 min、平衡溫度45℃、NaCl添加量1 g，以此條件進行試驗，測得香氣成分的相對含量總和為15.72%±1.33%，錶明此條件較為適宜于頂空進樣氣相色譜測定覆盆子髮酵酒香氣成分。
채용정교시험설계우화료정공진양기상색보측정복분자발효주향기성분적측정조건。결과표명，4충인소대복분자발효주향기성분측정적영향차서위：진양량＞평형온도＞평형시간＞ NaCl첨가량，기중진양량、평형온도、평형시간대측정적영향체도현저수평，학정적최가조건위조합진양량6 mL、평형시간40 min、평형온도45℃、NaCl첨가량1 g，이차조건진행시험，측득향기성분적상대함량총화위15.72%±1.33%，표명차조건교위괄의우정공진양기상색보측정복분자발효주향기성분。
The determination conditions of flavoring components in raspberry wine by static headspace gas chromatography were optimized by or-thogonal experimental design. The results showed that, four factors influencing the determination ranked in decreasing sequence as sampling vol-ume, equilibrium temperature, equilibrium time, and NaCl addition level;among them, sampling volume, equilibrium temperature and equilibri-um time had significant effects on the determination. The best determination conditions were summed up as follows:6 mL sampling volume, equi-librium temperature at 45℃, equilibrium time for 40 min, and 1 g NaCl addition level. Under the above conditions, the total content of flavoring components in raspberry wine reached up to 15.72%±1.33%.
