紫色甘薯酒香气成分分析和发酵规律

采用顶空固相微萃取法对紫色甘薯酒的香气成分进行提取，经气相色谱-质谱联用法结合计算机检索对其香气成分进行分析和鉴定，并且跟踪监测紫色甘薯酒整个发酵过程中酒度、花色苷、色差、pH值、可溶性固形物等化学成分的变化。结果表明：从紫色甘薯酒中共鉴定出香气物质57种，占整个峰面积的97.13%；紫色甘薯酒的主体香气物质主要有异丁醇、异戊醇、辛酸乙酯、苯乙醇等；在紫色甘薯酒发酵的过程中，酒度和挥发酸呈逐渐上升的趋势；花色苷、可溶性固形物和色差呈逐渐下降的趋势；pH值在整个发酵的过程中则变化不大。

Analysis of Aroma-active Components in Purple Potato Wine during Fermentation

The aroma-active components of purple potato wine were extracted by solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS) and computer retrieval.Moreover,the changes of alcohol degree,anthocyanins,chromatic aberration,pH,soluble solid content were tracked during the whole fermentation of purple potato wine.Fifty-seven aroma-active components were identified from purple potato wine,accounting for 97.13% of the total peak area.The major aroma-active compounds were isobutanol,isoamylol,octylic acid ethyl ester,and phenyl ethanol.Alcohol degree and volatile acid content exhibited a gradually increasing trend,while anthocyanins,soluble solid content and chromatic aberration tended to gradually decrease.Little change in pH was observed during the entire fermentation process.