本文選題：慕薩萊思　切入點(diǎn)：香氣成分　出處：《塔里木大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：本研究以新疆阿瓦提刀郎慕薩萊思公司和新疆特色農(nóng)產(chǎn)品深加工兵團(tuán)重點(diǎn)實(shí)驗(yàn)室生產(chǎn)的的葡萄濃縮汁、原酒以及成品酒為研究對(duì)象,采用電子鼻技術(shù)(E-nose)和固相微萃取-氣相色譜質(zhì)譜聯(lián)用(SPME-GC-MS)技術(shù)對(duì)葡萄濃縮汁及成品酒中的呈香物質(zhì)進(jìn)行檢測(cè)分析。針對(duì)葡萄濃縮汁以及葡萄酒中的呈香氣物質(zhì),采用主成分分析(PCA)和判別因子分析(DFA)區(qū)分評(píng)價(jià)電子鼻傳感器對(duì)樣品的響應(yīng)值,建立預(yù)測(cè)模型。結(jié)合GC-MS檢測(cè)慕薩萊思葡萄酒中主要的呈香物質(zhì),主要研究結(jié)果如下:(1)通過(guò)對(duì)葡萄酒的總糖、還原糖、酒精度、總酸以及pH值等理化指標(biāo)的測(cè)定發(fā)現(xiàn),葡萄酒的酒精度、總酸、總糖、還原糖、pH值的含量都在正常水平范圍內(nèi),G1、G2、G3和EF-14的總糖、總酸含量均高于G4、G5、G6、G7這四種成品酒中的含量;此外,對(duì)葡萄酒的感官進(jìn)行了評(píng)定,慕薩萊思葡萄酒的整體感官特征表現(xiàn)為:酒體顏色以棕色為主,酸甜突出、略微的苦澀味、具有濃厚的焦糖香和醇香以及宜人的水果香,香氣較為豐富、典型性強(qiáng)。(2)對(duì)電子鼻檢測(cè)條件進(jìn)行了優(yōu)化,結(jié)果表明:慕薩萊思葡萄酒的取樣量為50μL、稀釋20倍、加熱時(shí)間30 min、加熱溫度為45℃,此時(shí)的電子鼻傳感器對(duì)葡萄酒樣的響應(yīng)值最佳。(3)通過(guò)電子鼻技術(shù)采集實(shí)驗(yàn)室的葡萄濃縮汁、不同發(fā)酵過(guò)程的酒樣和工廠提供的葡萄濃縮汁、原酒以及成品酒中的揮發(fā)性香氣成分,建立主成分分析模型(PCA)和判別因子分析(DFA)預(yù)測(cè)模型,并采用實(shí)驗(yàn)室濃縮后的葡萄汁進(jìn)行驗(yàn)證。結(jié)果表明PCA模型的區(qū)分指數(shù)DI值在80以上,說(shuō)明樣品能夠很好的被區(qū)分;監(jiān)督型DFA模型主要用來(lái)預(yù)測(cè)未知樣品,結(jié)合使用PCA模型和DFA模型可以有效建立區(qū)分辨別不同種類的慕薩萊思葡萄酒以及葡萄濃縮汁;本文中建立基于電子鼻技術(shù)對(duì)慕薩萊思葡萄酒以及葡萄濃縮汁快速的區(qū)分鑒別方法是可行的。(4)對(duì)慕薩萊思葡萄酒香氣成分的萃取條件進(jìn)行了優(yōu)化。結(jié)果表明,SPME的最佳萃取條件為:萃取溫度為60℃、平衡時(shí)間20 min、萃取時(shí)間為20 min、萃取頭為50/30μm DVB/CAR/PDMS、添加氯化鈉的量為1 g。從葡萄原汁到不同濃縮過(guò)程共檢測(cè)出揮發(fā)性香氣物質(zhì)160種,主要包括醇類(25種)、酯類(39種)、酸類(22種)、醛類(28種)、萜烯類(7種)、酮類(11種)、酚類(7種)、烯烴類(5種)、胺類(5種)、吡嗪類(2種)以及其他(5種)。葡萄原汁中香氣物質(zhì)的種類最為豐富,葡萄原汁的香氣成分種類主要包括醇類(16.696 mg/L)、酚類(6.097 mg/L)、醛類(5.679 mg/L)、酮類(4.245 mg/L)、酸類(3.269 mg/L)、酯類(3.282 mg/L)、萜烯類(0.929 mg/L)等。其中醇類、酚類、醛類含量較高,這些醇類、醛類、酮類、萜烯類是構(gòu)成慕薩萊思葡萄酒品種香的主要香氣物質(zhì)基礎(chǔ)。(5)刀郎公司生產(chǎn)的慕薩萊思原酒以及成品葡萄酒香氣成分的分析三個(gè)不同發(fā)酵罐的慕薩萊思原酒中共檢測(cè)出138種揮發(fā)性香氣物質(zhì),主要包括醇類(32種)、酯類(42種)、酸類(14種)、酮類(11種)、醛類(9種)、酚類(5種)、烯烴類(9種)、呋喃類(3種)、胺類(3種)、烷烴類(3種)、其它類(7種),其中共有物質(zhì)26種。四種不同慕薩萊思葡萄酒中共檢測(cè)到香氣物質(zhì)149種,主要包括酯類(50種)、酸類(21種)、醇類(33種)、酮類(14種)、醛類(9種),其中共有香氣物質(zhì)20種。利用HS-SPME結(jié)合GC-MS,并通過(guò)PCA分析鑒定出慕薩萊思酒中主要香氣物質(zhì)包括:苯乙醇、1-戊醇、辛酸乙酯、苯乙酸乙酯、乙酸乙酯、硬脂酸乙酯、丁二酸二乙酯、棕櫚酸乙酯、辛酸、己酸、癸酸、辛酸、月桂酸、5-甲基呋喃醛、糠醛、大馬士酮等。分析結(jié)果顯示,不同工藝的葡萄濃縮汁及不同種類的慕薩萊思葡萄酒其揮發(fā)性成分均具有一定的差異,從而引起慕薩萊思葡萄酒之間香氣的差異,該差異能夠被電子鼻識(shí)別區(qū)分。GC-MS與電子鼻數(shù)據(jù)結(jié)果建立的PLS模型決定系數(shù)均大于90.0%,具有很好的相關(guān)性。采用具有“模糊評(píng)價(jià)”屬性的電子鼻技術(shù)結(jié)合具有“精準(zhǔn)檢測(cè)特性”的GC-MS分析可以區(qū)分不同濃縮過(guò)程的葡萄汁、原酒以及成品酒。
[Abstract]:In this study, Xinjiang Dao Lang Awati Msalais company and Xinjiang characteristics of agricultural products deep processing Production Corps Key Laboratory of condensed grape juice, wine and wine as the research object, using electronic nose technology (E-nose) and solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) technology on the aroma of grape concentrate juice and wine products in the detection and analysis. According to the aroma of a grape juice concentrate and Wine in, using principal component analysis (PCA) and discriminant factor analysis (DFA) to distinguish the response evaluation of electronic nose sensor values of the sample, the prediction model is established. Combined with the aroma substances of major GC-MS detection Msalais Wine. The main results are as follows: (1) the total sugar, reducing sugar of Wine, alcohol, determination of total acid and pH value of the physicochemical index, Wine alcohol, total acid, total sugar, reducing sugar, pH value The content is in a normal range, G1, G2, G3 and EF-14 of the total sugar, total acid content was higher than that of G4, G5, G6, G7 content of the four in the finished wine; in addition, the Wine sensory evaluation is carried out, the overall sensory characteristics of Msalais Wine for wine color to brown, and prominent, slightly bitter taste, strong Caramel smell and mellow and pleasant fruit aroma, rich aroma, strong typicality. (2) to examine the condition of electronic nose were optimized. The results show that the sampling volume Msalais Wine is 50 L, diluted 20 times. The heating time is 30 min, the heating temperature is 45 DEG C, response of electronic nose sensor at this time of Wine kind of best value. (3) the grape juice concentrate acquisition Laboratory of electronic nose technology, grape juice concentrate with different fermentation and wine samples provided by the factory, volatile aroma components in wine and wine, The establishment of the model of principal component analysis (PCA) and discriminant factor analysis (DFA) prediction model, and using the laboratory after concentration Grape Juice was verified. The results show that the index DI value of PCA model in more than 80 samples that can well be distinguished; the supervision model of DFA is mainly used to predict unknown samples, combined with the use of PCA model and DFA model can be used to establish the identification of different types of Wine and Msalais grape juice concentrate; this paper is based on the electronic nose technology is feasible for Msalais Wine and distinguish method of grape juice concentrate rapidly. (4) Wine extraction conditions on Aroma Components of Sa mu were optimized. LyThe the results showed that the optimum extraction conditions for SPME extraction temperature is 60 DEG C, the equilibrium time of 20 min, extraction time 20 min, extraction for 50/30 m DVB/CAR/PDMS head, adding amount of sodium chloride is 1 g. from grape 鍘熸眮鍒頒笉鍚屾祿緙╄繃紼嬪叡媯，

本文編號(hào)：1592229