红心火龙果果酒挥发性成分分析

该研究采用顶空固相微萃取(HS-SPME)技术联合气相色谱-质谱(GC-MS)法对火龙果果酒样品中挥发性成分进行分析。结果显示，火龙果果酒中的挥发性成分主要有34种，包括酯类(39.68%)、有机酸类(39.04%)、醇类(16.91%)、醛类(1.09%)、酚类(0.44%)、酮类(0.43%)及其他化合物(2.41%)。相对含量较高的有乙酸(34.63%)、乳酸乙酯(21.83%)、苯乙醇(10.21%)、异戊醇(5.96%)、琥珀酸二乙酯(5.02%)、辛酸乙酯(3.55%)、辛酸(2.44%)、癸酸乙酯(2.21%)、棕榈酸乙酯(2.00%)和十五烷酸乙酯(1.82%)。此外，还检测出少量萜类物质，如D-柠檬烯(1.50%)。结果表明，火龙果果酒中含有大量香气成分，赋予了产品类似酱香型白酒、白兰地、玫瑰及火龙果的特殊香气。

Analysis of volatile components in red pitaya fruit wine

The volatile components in red pitaya fruit wine were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that 34 volatile components were detected in red pitaya fruit wine sample, including esters (39.68%), organic acids (39.04%), alcohols (16.91%), aldehydes (1.09%), phenols (0.44%), ketones(0.43%) and other compounds (2.41%). In the all of the volatile components, the relative content of acetic acid (34.63%), ethyl lactate (21.83%), phenylethyl alcohol (10.21%), isoamyl alcohol (5.96%), succinic acid ethyl ester (5.02%), ethyl octanoate (3.55%), octylic acid (2.44%), ethyl decanoate (2.21%), ethyl hexadecanoate (2.00%), pentadecane acid ethyl ester (1.82%) was higher. Moreover, a small amount of terpenoid substances such as D-limonene (1.50%) in the wine were detected. The red pitaya fruit wine contained a lot of aroma components, which offer the products special aroma similar to Moutai-flavor Baijiu, brandy, rose, and red pitaya.