蛇龙珠干红葡萄酒发酵过程中游离态和键合态香气物质的 - 食品科学.pdf

192 2013, Vol.34, No.14 食品科学 ※分析检测 蛇龙珠干红葡萄酒发酵过程中游离态和键合态 香气物质的变化分析 * 祝 霞，韩舜愈 ，冒秋丹，王 婧，盛文军，张 波 (甘肃农业大学食品科学与工程学院，甘肃 兰州 730070) 摘  要： Amberlite XAD-2 - 应用 树脂吸附分离样品中的游离态和键合态香气物质，结合气相色谱 质谱联用技术对其 进行定性，采用内标法定量分析蛇龙珠干红葡萄酒发酵过程中游离态和键合态香气物质的变化规律。通过Ni St和 Wiley 85 61 检索定性出游离态香气物质组分 种，键合态香气物质组分 种，主要包括醇类、酯类、烃类、酮类、萜烯 类及酸类化合物。结果表明：随酒精发酵进行，葡萄酒体系中主要的游离态及键合态香气物质均表现不同的变化规 3 3- 律，发酵后期体系中新增游离态香茅醇、香叶醇、香叶醛共 种萜烯类化合物；发酵结束后键合态乙酸乙酯、 甲 -1- 基 丁醇、正庚醇的含量均达到最大，而苯乙醇、乙酸戊酯及庚醛均未检测到。 - 关键词：蛇龙珠干红葡萄酒；发酵；游离态香气；键合态香气；气相色谱质谱法 Changes in Free and Bound Aromatic Compounds of Cabernet Gernischt Dry Red Wine during Fermentation ZHU Xia ，HAN Shun-yu*，MAO Qiu-dan ，WANG Jing ，SHENG Wen-jun，ZHANG Bo (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) Abstract ：Free and bound aromatic compounds in Cabernet Gernischt dry red wine were separated with Amberlite XAD-2 resin and analyzed by gas chromatography-mass spectrometry (GC-MS) with internal standard quantification. A total of 85 free aromatic compounds and 61 bound ones were identified by comparison their mass spectra with the NIST and Wiley mass spectral databases, mainly including alcohols, terpenes, esters, hydrocarbons, ketones and acids. the main free and bound aromatic compounds changed in different ways during the alcohol fermentation process. three new terpenes were found including citronellol, geraniol and geranial in a free