CAJ | 학술논문

香气是衡量荔枝酒品质的一个重要因素.建立了固相微萃取/气相色谱-质谱(SPME/GC-MS)测定荔枝酒挥发性风味成分的方法.优化了萃取温度、萃取时间对萃取效率的影响,在优化条件下,酒样中醇类检测限340.00μg/L,酯类检测限4.20μg/L,酸类检测限180.00μg/L,苯乙醇浓度1250.00~20000.00μg/L、乙酸异戊酯浓度范围12.50~250.00μg/L、辛酸浓度范围125.00~2000.00μg/L,峰面积与浓度呈良好的相关性,相关系数优于0.9984.以苯乙醇、乙酸异戊酯、辛酸3种物质加标试验,回收率为62.93%~77.08%,相对标准偏差为3.04%~10.77%,方法完全能满足样品的测定,并对荔枝酒的风味成分进行了分析.
향기시형량려지주품질적일개중요인소.건립료고상미췌취/기상색보-질보(SPME/GC-MS)측정려지주휘발성풍미성분적방법.우화료췌취온도、췌취시간대췌취효솔적영향,재우화조건하,주양중순류검측한340.00μg/L,지류검측한4.20μg/L,산류검측한180.00μg/L,분을순농도1250.00~20000.00μg/L、을산이무지농도범위12.50~250.00μg/L、신산농도범위125.00~2000.00μg/L,봉면적여농도정량호적상관성,상관계수우우0.9984.이분을순、을산이무지、신산3충물질가표시험,회수솔위62.93%~77.08%,상대표준편차위3.04%~10.77%,방법완전능만족양품적측정,병대려지주적풍미성분진행료분석.
Aroma is a key factor for evaluating the quality of litchi wine. In this study, the determination of volatile flavoring compounds in li-tchi wine by SPME/GC-MS had been developed. The factors influencing the extraction efficiency such as extracting temperature and extracting time were optimized. Under the optimized conditions, the detection limits of alcohols, esters and acids in litchi wine were 340.00 μg/L, 4.20 μg/L and 180.00 μg/L respectively. The peak areas and concentrations showed good correlations (correlation coefficients higher than 0.9984) in the range of benenze ethanol concentration (1250.00~20000.00μg/L), isoamyl acetate concentration (12.50~250.00μg/L), and oc-toic acid concentration (125.00~2000.00 μg/L). The recoveries of phenethanol, isoamyl acetate and octanoic acid were 62.93 %~77.08 %with the relative standard deviations of 3.04%~10.77%. Such method could be used to determine the flavoring compounds of litchi wine with satisfactory results.