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采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)方法,对红枣白兰地蒸馏过程不同馏分中风味物质的变化规律进行了分析研究。结果表明,在蒸馏过程中红枣白兰地总酯含量在酒度低于66.5%vol时,出现大幅度下降。单体酯从酒头或酒身前期含量开始大幅度下降;总醇和大部分杂醇油(如异丁醇、异戊醇、1-辛烯-3-醇等)均随着蒸馏的进行而降低,苯乙醇在蒸馏过程中逐渐上升;总酸的含量随蒸馏时间的增加呈W型变化,酸个数随蒸馏时间的增加而增加;总醛、糠醛和苯甲醛的含量先上升后下降,缩醛化合物随着蒸馏过程逐渐减少。
The changes of flavoring substances in different fractions of Jujube blueberry were studied by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that during the distillation process, the total ester content of Brandy Jujube brandy dropped significantly when the alcohol content was below 66.5% vol. Monomeric esters decreased significantly from the initial content of the wine or wine; total alcohol and most fusel oil (such as isobutanol, isoamyl alcohol, 1-octen-3-ol, etc.) The content of total acids changed with the increase of distillation time, the number of acids increased with the increase of distillation time; the contents of total aldehydes, furfurals and benzaldehydes first increased and then decreased, Acetal compounds gradually decrease with the distillation process.