作　　者： (杨华）; (刘亚娜）; (郭德军）;

机构地区： 黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处： 《中国食品学报》 2017年第7期263-273,共11页

摘　　要： 利用顶空固相微萃取技术(HS-SPME)提取3种酵母发酵的红豆越橘果酒中的香气成分,并用气相色谱质谱联用技术(GC-MS)对这些成分进行分析,结果显示,在酿酒酵母D15发酵生产的红豆越橘果酒中检测出57种挥发性香气成分,在安琪Dibosh酵母和酿酒酵母71B发酵的红豆越橘果酒中分别检测出38,33种挥发性香气成分,其中7种挥发性香气成分是3者所共有的,3种红豆越橘果酒各香气组分的种类和含量差异较大。在D15发酵的红豆越橘果酒中,主要挥发性成分是3-甲基-1-丁醇,含量为11.47%。在安琪Dibosh酵母发酵的红豆越橘果酒中,主要挥发性成分是苯甲酸,含量为23.77%。由酿酒酵母71B发酵的红豆越橘果酒中,最主要的挥发性香气成分是邻苯二甲酸单(2-乙基己基)酯,相对含量是32.26%。D15发酵的红豆越橘果酒,香气成分组成最丰富,感官评定分数最高为85.2分。 The paper extracted the volatile components of wines fermented by Vaccinium vitis-idaea used three species of yeast strains by using HS-SPME technique and made an analysis of them by GC-MS. The results indicated that 57 kinds of volatile components were detected in Vaccinium vitis-idaea wine fermented with Saccharomyces cerevisia D15, including 38 and 33 individually found in Angel Dibosh-and Saccharomyces cerevisia 71B-fermented Vaccinium vitisidaea wines, 7 simultaneously found in the three Vaccinium vitis-idaea wines, the differences of composition and content of three wines are large. The main volatile aromatic compound in Saccharomyces cerevisia D15-and Angel Dibosh-fermented Vaccinium vitis-idaea. wine were 1-Butanol, 3-methyl-and Benzoic Acid, with relative contents of 11.47% and23.77%, respectively. The main volatile aromatic compound in Saccharomyces cerevisia 71B-fermented vaccinium vitisidaea wine, however, was 1,2-Benzenedicarboxylic acid, mono（2-ethylhexyl） ester, accounting for 32.26% of total volatile aromatic compounds. Vacciniumvitis-idaea wine fermented with Saccharomyces cerevisia D15 contained more category andamount of flavor substance, the sensory evaluation score is 85.2.

关 键 词： 红豆越橘 种酵母 发酵果酒 顶空固相微萃取 气相色谱 质谱 香气成分