采用顶空固相微萃取法(HP-SPME)对枇杷酒进行香气成分的萃取。在单因素试验的基础上,以萃取温度、萃取时间和取样量为影响因素,色谱总峰面积为响应值,运用Box-Benhnken中心组合试验设计原理进行响应面分析。结果表明,HP-SPME萃取枇杷酒香气成分的适宜萃取条件为:萃取温度38.0℃、萃取时间32.5min、取样量8.5 mL。以此优化条件并结合GC-MS分析测得陈酿1年枇杷酒香气成分26种,相对含量高低依次为醇类47.33%、酯类37.73%、酸类7.9%和醛类0.32%,其中苯乙醇、1-壬醇、丁二酸二乙酯、水杨酸甲酯、己酸、辛酸乙酯和2-甲基丁酸乙酯等组分相对含量较高。

For optimization of component extraction from loquat wine by HP-SPME,the extraction conditions were investigated using single factor and response surface methodology based on Box-Benhnken centre design principles.The extraction temperature,extraction time and sample volume were used as affected factors while the total peak area of chromatogram as response value in this study.The results indicated that the optimum conditions for aroma components extraction from loquat wine by HP-SPME were obtained as followed: extraction temperature 38.0℃,extraction time 32.5min and sample volume 8.5mL.Under the above conditions,26 different compounds were identified.In the sample,the content of alcohols was 47.33%,of esters was 37.73%,of acids was 0.9% and of aldehydes was 0.32%.Among them,phenylethyl alcohol,1-nonanol,diethyl succinate,methyl salicylate,hexanoic acid,ethyl caprylate and ethyl 2-methylbutyrate were the main compounds.