发酵型菠萝蜜果酒香气成分的GC／MS分析

摘要

采用液液萃取提取发酵型菠萝蜜果酒的香气成分，再用气相色谱-质谱联用（GC／MS）技术对果酒的香气成分进行了分析。共检测出27种挥发性成分，其峰面积占总量的99．52％。其中醇类6种，含量为85．99％；酯类7种，含量为4．05％；酸类7种，含量为3．44％；酮类3种，含量为1．48％，其他物质占4．56％。醇类中含量最高的是苯乙醇，达57．82％，其次是3-甲基-1-丁醇，含量为23．03％，它们是菠萝蜜果酒香气的主体成分。这些物质相互间的协同作用使菠萝蜜果酒体现出特殊的果香和发酵香。%The flavoring compositions of fermenting Jackfruit fruit wine were extracted by liquid-liquid extraction, and then analyzed by GC/MS. There were 27 kinds of volatile compounds detected with their peak area 99.52 % of total flavoring compositions. Among them, there were 6 kinds of alcohols （85.99 %）, 7 kinds of esters （4.05 %）, 7 kinds of acids （3.44 %）, 3 kinds ofketones （1.48 %）, and other flavoring compositions （4.56 %）. The content ofphenylethyl alcohol was the highest in alcohols as 57.82 % and then followed by 3-methyl-l-butanol （23.03 %）. The two compounds were the main flavoring compositions of Jackfruit fruit wine. The synergistic effects among all the flavoring compositions finally resuited in the special fruit aroma and fermenting aroma of Jackfruit wine.