基于顶空固相微萃取与气相色谱-质谱联用技术分析“赣南早”脐橙酒香气成分

摘要

为了研究采用“赣南早”品种脐橙为原料经过发酵等工序酿造的脐橙酒的香气成分,本文通过顶空固相微萃取技术富集酒中香味成分并采用气相-质谱联用技术测定香味中所含物质及其相对含量.通过优选萃取头以及优化萃取条件,“赣南早”脐橙酒中共鉴定香气成分35种,其中酯类成分17种,主成分为辛酸乙酯(26.94％)、癸酸乙酯(15.52％)、己酸乙酯(9.76％)、月桂酸乙酯(5.85％)、棕榈酸乙酯(4.69％)、乙酸苯乙酯(3.58％),占总含量的66.34％,它们构成了酒中香气成分的整体骨架,其中辛酸乙酯以其高含量、低阈值成为酒中的主体香味;鉴定醇类成分8种,主成分为苯乙醇(10.18％)和2,3-丁二醇(1.45％),占总含量的11.63％;鉴定酸类、烯烃类、烷烃类、酚类、醛类共计10种,其中含有柑橘类植物中特有的巴伦西亚橘烯,占总含量的1.89％.%The aroma components in "GanNanZao" Navel orange wine were analyzed by head-space soild phase microextraction and gas chromatography-mass spectrometry.Thirty-five components in "GanNanZao" Navel orange wine determined by optimizing the extraction fiber and extraction conditions.The major components were esters (17 kinds),alcohols (8 kinds),acids and other else (10 kinds).The total of 66.34％ of total peak area is ester and constitutes the overall configuration of the aroma components in wine,including ethyl octanoate (26.94％),ethyl decanoate (15.52％),Ethyl caproate (9.76％),ethyl laurate (5.85％),ethyl hexadecanoate (4.69％),phenethyl acetate (3.58％),which are the main components of wine flavor.The main alcohol components are 2-phenylethanol (10.18％),butane-2,3-diol (1.45％),accounting for 11.63％ of total peak area.Valencene,was a unique ingredient in citrus plants,was identified in "GanNanZao" Navel orange wine and accounting for 1.89％ of the total peak area.