杨梅烧酒香气物质和重金属含量的分析

采用液-液萃取法萃取杨梅烧酒中的香气成分，用气相色谱-质谱联用(GC-MS)仪进行分析检测；采用原子吸收分光光度法，分析杨梅酒中的铁、锰、铜、锌、铅、镁重金属元素。结果表明，杨梅烧酒共检出22种香气成分，主要呈香化合物有酸类、酯类及醇类，主要香气成分为乙酸、己酸乙酯、己酸、苯乙醇、丁酸、丁酸乙酯；在杨梅烧酒中分别检测出6种重金属的含量为：Fe 0.93 mg/kg，Cu 0.07 mg/kg，Mn 1.24 mg/kg，Zn 0.41 mg/kg，Mg 21.96 mg/kg，Pb 0.15 mg/kg。而用于浸泡杨梅的酒中6种重金属含量为：Fe 0.12 mg/kg，Cu 0.02 mg/kg，Mn未检出，Zn 0.01 mg/kg，Mg 2.21 mg/kg，Pb 0.13 mg/kg。结果表明，重金属有从杨梅向酒中迁移的倾向。

Analysis of aroma components and heavy metal contents in red bayberry wine

The aroma components in red bayberry wine were extracted by liquid-liquid extraction and analyzed by GC-MS. The heavy metal elements (Fe, Mn, Cu, Zn, Pb and Mg) were analyzed by atomic absorption spectroscopy method. The results showed that a total of 22 kinds of aroma components were identified in the wine, and the main aroma components were acids, esters and alcohols (including acetic acid, ethyl caproate, caproic acid, phenylethyl alcohol, butyric acid and ethyl butyrate). The six kinds of heavy metal contents in the wine were Fe 0.93 mg/kg, Cu 0.07 mg/kg, Mn 1.24 mg/kg, Zn 0.41 mg/kg, Mg 21.96 mg/kg and Pb 0.15 mg/kg. The six kinds of heavy metal contents in the wine used for soaking the red bayberry were Fe 0.12 mg/kg, Cu 0.02 mg/kg, Mn was not detected, Zn 0.01 mg/kg, Mg 2.21 mg/kg and Pb 0.13 mg/kg, which indicated that heavy metals had a tendency of migration from red bayberry to wine.