【摘要】：采用頂空固相微萃取、氣相色譜-嗅聞-質譜(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)聯(lián)用,對紅棗發(fā)酵酒中易揮發(fā)性成分進行萃取條件及GC-MS分離檢測條件的系統(tǒng)研究,并采用氣味活度值結合香氣強度值評價了主要成分對總體香味的貢獻。選定的頂空固相微萃取最優(yōu)參數(shù)為:50/30μm DVB/CAR/PDMS固相微萃取頭、樣品用量8.0 m L/20.0 m L樣品瓶、加鹽量0.40 g/m L、萃取溫度55℃、萃取時間40 min、平衡時間20 min、解吸時間5 min。選用Rtx-Wax色譜柱,經GC-O-MS聯(lián)用對紅棗發(fā)酵酒揮發(fā)性成分進行分析,共檢出108種組分,結構推斷86種,占揮發(fā)性成分總峰面積的97.09%。其中,乙酸-3-甲基丁酯、3-甲基丁醇、己酸乙酯、2-己烯酸乙酯、庚酸乙酯、乙酸、辛醇、癸酸乙酯、苯甲酸乙酯、戊酸、乙酸-2-苯乙酯、己酸、苯甲醇、苯丙酸乙酯、苯乙醇、辛酸、n-癸酸為紅棗發(fā)酵酒的主體香氣成分。其結果為紅棗發(fā)酵酒的質控及香味評價提供一定理論依據(jù)。
[Abstract]:Headspace solid-phase microextraction (SPME) and gas chromatography-sniffing-mass spectrometry (gas chromatography-olfactometry-mass spectrometry,GC-O-MS) were used to study the extraction conditions and GC-MS separation and detection conditions of volatile components in fermented wine of jujube (Zizyphus jujuba L.). The contribution of the main components to the total aroma was evaluated by using the value of odour activity and the value of aroma intensity. The optimum headspace solid-phase microextraction parameters were as follows: 50 / 30 渭 m DVB/CAR/PDMS solid phase microextraction head, 8.0ml / 30 渭 m solid phase microextraction head, 8.0ml / 20ml sample bottle, 0.40g / L salt, 55 鈩，

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