刺梨干酒与发酵原汁挥发性风味成分分析

采用顶空-固相微萃取法萃取刺梨原汁与刺梨干酒中的挥发性风味成分,经气相色谱-质谱联用法分离鉴定两者香气的种类、组分与含量,对比风味成分的变化。结果表明,刺梨原汁与刺梨干酒共鉴定出化合物64种,包括酯类26种,醇类14种,酸类4种,酚类4种,烯炔类6种,醛酮类4种,萜类2种,烷类4种;其中刺梨原汁含48种,是香气整体的95%,刺梨干酒32种,是香气整体的98.432%,16种化合物为两者共有。刺梨干酒发酵过程中醇类大量积累,种类增多,酯类相对减少,酸类在干酒中保留不多,酚类、烯炔类、醛酮类等表征刺梨果香风味的物质大量减少,各成分的变化与加工工艺密切相关。

Analysis of volatile flavor compounds in Rosa roxburghii Tratt juice and dry wine

The volatile compound in Rosa roxburghii Tratt juice （RRT-J） and R. roxburghii Tratt dry wine （RRT-DW） was extracted by HS-SPME, and the variety, component and content of the volatile compound was identified and quantified by GC-MS. Results showed that 64 compounds were identified, including esters, alcohols, acids, phenols, eneynes, aldoketones, terpenes and alkanes, and the compound number were 26, 14, 4, 4, 6, 4, 2 and 4, respectively. There were 48 kinds of compounds in RRT-J and 32 kinds in RRT-DW, which occupying 95% and 98.432% of the whole aroma in the two products, respectively. For a total of 16 compounds, they exist both in juice and wine. During wine fermentation, alcohols largely accumu- lated and increased in species, esters content decreased relatively, acids reserved not much in wine, and phenols, eneynes, aldoketones which repre- sented R. roxburghii flavor largely decreased and the change of composition were closely related to processing technology.