基于色谱质谱联用技术分析纽荷尔脐橙果汁及其果酒的香气成分和苦味物质

摘要

为了研究纽荷尔脐橙果汁、果酒的香气成分及其苦味物质,本文通过顶空固相微萃取技术富集其中香味物质并采用气相-质谱联用技术测定所含物质及相对含量.其中果汁中鉴定化合物31种,主要成分为D-柠檬烯(33.74％)和巴伦西亚橘烯(25.12％);果酒中鉴定化合物27种,主要成分为4-萜烯醇(13.45％)、芳樟醇(8.54％)、苯乙醇(8.45％)以及高级脂肪酸乙酯.通过QuEChERS前处理方法,PSA填料净化,采用液相-质谱联用技术测定果汁、果酒中苦味物质含量,其中果汁中主要苦味物质为橙皮苷(13.4 μg/mL)、柠檬苦素(4.43 μg/mL)、橙皮素(0.02 μg/mL)、诺米林(0.07 μg/mL),果酒中主要苦味物质为橙皮苷(16.7 μg/mL)、柠檬苦素(0.05tμg/mL)、橙皮素(0.08 μg/mL).酿造过程中,柠檬苦素通过酵母发酵、酶的作用等原因逐渐降解,转变为没有苦味的脱氢柠檬苦素及酸类,因此果酒中柠檬苦素的含量降低至0.05 μg/mL,橙皮苷和橙皮素的含量没有显著变化.%The aroma compunents of Newhall navel orange juice and wine were analyzed by gas chromatography-mass spectrometry with head-space soild phase microextraction.31 kinds of components were identified in orange juice.27 kinds of components were identified in orange wine.The results showed as follows:the major aroma constituents of orange juice were D-limonene (33.74 ％) and valencene (25.12％).The major constituents of orange wine were 4-terpineol (13.45 ％),linalool (8.54％),2-phenylethanol(8.45％)and higher fatty acid ethyl ester.The bitter substances of Newhall navel orange juice and wine were analyzed by QuEChERS pretreatment with liquid chromatography mass spectrometry.The bitter substances of orange juice were hesperidin (13.4 μg/mL),limonin (4.43 μg/mL),hesperetin (0.02 μg/mL) and normi (0.07 μg/mL).The bitter substances of orange wine were hesperidin (16.7 μg/mL),limonin (0.05 μg/mL),hesperetin (0.08 μg/mL).With yeast fermentation and enzymatic action the limonin(0.05 μg/mL)of orange wine was reduced and turn to dehydrolimonin and acids in the process of brewing.Hesperidin and hesperetin in orange wine did not change significantly compared to orange juices.