采用顶空固相微萃取和气质联用法分析氮源浓度对酵母香气物质合成的影响

摘要

为探讨氮源浓度对酵母香气物质合成的影响,采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和气质联用法(gas chromatograph-mass spectrometer,GC-MS)分析了不同氮源浓度的模拟葡萄汁酒精发酵后的挥发性香气成分.实验结果表明:挥发性香气成分的总量随氮源浓度的提高而增加;乙酸乙酯、乙酸苯乙酯、月桂酸乙酯、乙酸、辛酸、己酸、2,3-丁二醇、异戊醇的含量随氮源浓度的提高而增加;异丁醇的含量随氮源浓度的提高而下降.%To explore the effect of different concentration of nitrogen sources on the formation of aroma compounds produced by yeast,the volatile aroma compounds of synthetic must from different concentration of nitrogen sources after alcoholic fermentation was determined by head space solid phase microextraction (HS-SPME) followed by the gas chromatography-mass spectrometry (GC-MS).The results showed that the sum of aroma compound increased with the increase of nitrogen concentration.The concentration of ethyl acetate,acetic acid,2-phenylethyl ester,dodecanoic acid,ethyl ester,acetic acid,octanoic acid,hexanoic acid,2,3-butanediol,1-butanol,and 3-methyl increased with the increase of nitrogen concentration.The concentration of 1-propanol,2-methyl decreased with the increase of nitrogen concentration.