食品与发酵工业 >

2023 , Vol. 49 >Issue 17: 283 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034161

分析与检测

三种蓝莓酿造果酒风味物质成分GC-MS和GC-IMS分析

  • 严红光 ,
  • 罗配琴 ,
  • 林莉 ,
  • 李丽 ,
  • 陈壁 ,
  • 周敏 ,
  • 潘票
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  • 1(凯里学院 大健康学院,贵州 凯里,556011)
    2(贵州茅台(集团)生态农业产业发展有限公司,贵州 丹寨,557501)
第一作者:博士,教授(通信作者,E-mail:363840342@qq.com)

收稿日期: 2022-10-31

  修回日期: 2022-11-28

  网络出版日期: 2023-09-27

基金资助

凯里学院博士发展项目(BSFZ202103);贵州省“千”层次创新型人才项目(黔千层人才[2021]201604);贵州省教育厅创新人才团队项目(黔教合人才团队字[2015]70);贵州省教育厅创新人才团队项目(黔教合人才团队字[2013]26)

收起

Volatile component analysis of three varieties of fermented blueberry wine using GC-MS and GC-IMS

  • YAN Hongguang ,
  • LUO Peiqin ,
  • LIN Li ,
  • LI Li ,
  • CHEN Bi ,
  • ZHOU Min ,
  • PAN Piao
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  • 1(School of Life and Health Science, Kaili University, Kaili 556011, China)
    2(Guizhou Moutai(group) Ecological Agriculture Industry Development Co.Ltd., Danzhai 557501, China)

Received date: 2022-10-31

  Revised date: 2022-11-28

  Online published: 2023-09-27

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摘要

分别采用顶空固相微萃取气质联用和顶空气相色谱离子迁移谱技术,分析贵州麻江栽培的3个品种有机蓝莓酿造果酒的风味特征。利用气质联用技术共检出17种酯类、7种醇类、4种酸类、3种酮类、1种萜烯类和3种杂环类物质成分。气味活度值分析结果表明,乙酸乙酯、辛酸乙酯、己酸乙酯、3-甲基丁酸乙酯在3种蓝莓样酒中均相对较高。利用气相色谱离子迁移谱技术检出35种风味物质成分,其中15种成分也被气质联用技术检出。3种蓝莓样酒风味物质指纹图谱差异显著。主成分分析有效识别出每种样酒。利用2种检测技术进行协同分析,获得更加全面的蓝莓果酒风味特征信息。研究结果可为改进蓝莓果酒风味提供依据。

关键词： 蓝莓酒; 气相色谱离子迁移谱; 气质联用; 挥发性物质; 主成分分析

本文引用格式

严红光 , 罗配琴 , 林莉 , 李丽 , 陈壁 , 周敏 , 潘票 . 三种蓝莓酿造果酒风味物质成分GC-MS和GC-IMS分析[J]. 食品与发酵工业, 2023 , 49(17) : 283 -290 . DOI: 10.13995/j.cnki.11-1802/ts.034161

Abstract

Three organic varieties of blueberry wine cultivated in Majiang County, Guizhou Province, were selected to analyze the flavor characteristics using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (HS-GC-IMS). Seventeen esters, seven alcohols, four acids, three ketones, one terpene, and three heterocyclic compounds were identified by GC-MS. In three blueberry wine samples, the results of odor activity value analysis showed that the content of ethyl acetate, ethyl caprylate, ethyl caproate, and ethyl 3-methylbutyrate were higher. GC-IMS was used to analyze 35 flavor compounds, of which 15 flavor compounds were also identified by HS-SPME-GC-MS. Remarkable differences were found in the fingerprint spectrum of the flavor compounds among the three samples. Principal component analysis effectively recognized each sample. The synergistic analysis using two methodologies could obtain more comprehensive information about the flavor characteristics of blueberry wine. The research results provide the basis for improving the flavor characteristics of blueberry wine.

Key words： blueberry wine; GC-IMS; GC-MS; volatile component; principal component analysis

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