| 不同萃取纤维对荔枝冰酒香气分析 |
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| 引用本文： | 卢柯,薛楚然,乔慧,刘树文,徐向文.不同萃取纤维对荔枝冰酒香气分析[J].食品科学,2014,35(20):224-229. |
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| 作者姓名： | 卢柯 薛楚然 乔慧 刘树文 徐向文 |
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| 作者单位： | 1.西北农林科技大学葡萄酒学院，陕西 杨凌 712100；2.广东为多生物科技有限公司，广东 茂名 525000 |
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| 基金项目： | 广东省教育部产学研结合项目，茂名市重大科技专项 |
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| 摘 要： | 采用顶空固相微萃取与气相色谱-质谱联用相结合对荔枝冰酒中的香气成分进行初步分析，通过对不同固相微萃取纤维萃取香气成分的数量、种类以及各类化合物累积峰面积标准化值的比较，评价3 种固相微萃取纤维萃取荔枝冰酒香气成分的效果。结果发现，不同萃取纤维对荔枝冰酒香气成分的萃取效果差别较大，85 μm PA纤维萃取出化合物62 种，75 μm CAR/PDMS萃取出56 种，50/30 μm DVB/CAR/PDMS萃取出52 种。荔枝冰酒中主要香气成分是酯类、醇类、酸类、羰基类和少量的萜烯类，相对含量较高的物质是辛酸乙酯（38.96%）、癸酸乙酯（25.14%）、己酸乙酯（9.31%）、异戊醇（7.89%）、异丁烯酸甲酯（1.52%）、月桂酸乙酯（1.49%）、3-呋喃甲醛（1.26%）、癸酸（1.25%）、苯甲醇（1.21%）、β-大马士酮（1.21%）和苯乙醇（0.30%）。累积峰面积标准化值表明，85 μm PA萃取酸类物质的灵敏度高，但对其他化合物灵敏度都较低；75 μm CAR/PDMS萃取酯类和醇类物质的灵敏度高；50/30 μm DVB/CAR/PDMS萃取醛、酮等羰基类物质的灵敏度高。综合考虑得出结论，75 μm CAR/PDMS纤维最适合对荔枝冰酒香气成分的萃取富集。
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| 关 键 词： | 气相色谱-质谱法 固相微萃取纤维 荔枝冰酒 香气成分 |
Analysis of Aroma Composition of Litchi Ice Wine by Different Extraction Fibers |
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| LU Ke,XUE Chu-ran,QIAO Hui,LIU Shu-wen,XU Xiang-wen.Analysis of Aroma Composition of Litchi Ice Wine by Different Extraction Fibers[J].Food Science,2014,35(20):224-229. |
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| Authors: | LU Ke XUE Chu-ran QIAO Hui LIU Shu-wen XU Xiang-wen |
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| Affiliation: | 1. College of Enology, Northwest A & F University, Yangling 712100, China;
2. Guangdong Weiduo Biotechnology Co. Ltd., Maoming 525000, China |
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| Abstract: | The aroma compounds of litchi ice wine were analyzed by head-space solid-phase micro-extraction (HSSPME)
coupled to gas chromatography-mass spectrometry (GC-MS). The efficiency of three different extraction fibers was
evaluated by comparing the number, chemical group and cumulative area normalization value (CANV) of the extracted
compounds. The results indicated that the extraction efficiency of aroma compounds were very different in litchi ice wine
because of different fibers. Totally 62, 56 and 52 aroma compounds in litchi ice wine were extracted through PA, CAR/
PDMS and DNB/CAR/PDMS, respectively. The major constituents were esters, alcohols, acids, ketones, aldehydes, and a
few terpenes. The most important aroma compounds were ethyl caprylate (38.96%), ethyl caprate (25.14%), ethyl caproate
(9.31%), isoamyl alcohol (7.89%), methyl methacrylate (1.52%), ethyl laurate (1.49%), 3-furaldehyde (1.26%), decanoic
acid (1.25%), benzyl alcohol (1.21%), damascenone (1.21%), and phenethyl alcohol (0.30%). The analysis of cumulative
area normalization value indicated that 85 μm PA was more sensitive to extract acids but least sensitive to other compounds,
75 μm CAR/PDMS was more sensitive to esters and alcohols, and 50/30 μm DNB/CAR/PDMS was more sensitive to
ketones and aldehydes. Considering all factors above, 75 μm CAR/PDMS was the optimal fiber for the extraction of aroma
compounds in litchi ice wine. |
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| Keywords: | gas chromatography-mass spectrometry (GC-MS) solid phase micro-extraction fibers litchi ice wine aroma compounds |
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