酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
8期
96-100,104
,共6页
周立华%牟德华%张哲琦%李艳
週立華%牟德華%張哲琦%李豔
주립화%모덕화%장철기%리염
灯笼果%灯笼果酒%气相色谱-质谱联用仪(GC-MS)%香气物质%果酒
燈籠果%燈籠果酒%氣相色譜-質譜聯用儀(GC-MS)%香氣物質%果酒
등롱과%등롱과주%기상색보-질보련용의(GC-MS)%향기물질%과주
Physalis peruviana%Physalis peruviana wine%gas chromatography-mass spectrometry (GC-MS)%flavoring components%fruit wine
香气决定水果和果酒的风味典型性。利用液液萃取及气相色谱和质谱联用技术（GC-MS）分析灯笼果果汁及果酒中的香气物质。结果表明，灯笼果果汁中检出22种香气物质，主要香气成分为亚油酸和苯乙烯；灯笼果果酒中共检测出37种香气物质，主要香气成分为苯乙醇、琥珀酸二乙酯、己二酸二(2-乙基己)酯、苹果酸乙酯和异戊醇。本研究数据可为灯笼果酿酒工艺改进提供参考。
香氣決定水果和果酒的風味典型性。利用液液萃取及氣相色譜和質譜聯用技術（GC-MS）分析燈籠果果汁及果酒中的香氣物質。結果錶明，燈籠果果汁中檢齣22種香氣物質，主要香氣成分為亞油痠和苯乙烯；燈籠果果酒中共檢測齣37種香氣物質，主要香氣成分為苯乙醇、琥珀痠二乙酯、己二痠二(2-乙基己)酯、蘋果痠乙酯和異戊醇。本研究數據可為燈籠果釀酒工藝改進提供參攷。
향기결정수과화과주적풍미전형성。이용액액췌취급기상색보화질보련용기술（GC-MS）분석등롱과과즙급과주중적향기물질。결과표명，등롱과과즙중검출22충향기물질，주요향기성분위아유산화분을희；등롱과과주중공검측출37충향기물질，주요향기성분위분을순、호박산이을지、기이산이(2-을기기)지、평과산을지화이무순。본연구수거가위등롱과양주공예개진제공삼고。
The flavor typicality of fruit and fruit wine is determined by its flavoring components. In this study, the flavoring components in Phy-salis peruviana fruit and Physalis peruviana wine were analyzed by GC-MS. The results showed that, there were 22 kinds of flavoring compo-nents detected in Physalis peruviana fruit (among them, the main flavoring components were linoleic acid and styrene), and there were 37 kinds of flavoring components detected in Physalis peruviana wine (among them, benzene ethanol, amber acid diethyl, bis(2-ethylhexyl) adi-pate, ethyl malic acid and isoamyl alcohol were the main flavoring components). The research data provided useful reference for technical im-provement of Physalis peruviana wine.
