青梅酒香气成分GC-MS分析以及降酸处理

Analysis of Aroma Components by GC-MS and Deacidification of Plum Wine

摘要:

采用顶空固相微萃取（HS-SPME）方法提取、富集浸泡青梅酒的香气成分，通过GC-MS检测，共鉴定出44种风味物质，含量占挥发性成分的99.34%，其中酯类22种，醇类11种，酸类2种，醛酮类6种，烃类1种以及其他化合物2种，这些物质构成了青梅酒的特征风味。针对浸泡青梅酒酸度过高的问题，试验研究了5种离子交换树脂对青梅酒的降酸处理，结果表明弱碱性大孔阴离子交换树脂D314呈现出良好的降酸效果。

Abstract:

The aroma components of plum wine were analyzed by headspace solid phase micro-extraction(SPME) coupled to capillary gas chromatography mass spectrometry(GC-MS). About 44 different compounds were identified, including 22 esters, 11 alcohols, 2 acids, 6 aldehydes and ketones, 1 hydrocarbon and 2 other compouds, the content of which accounted for 99.34% of volatile components. The mutual action of above components formed the particular flavor of pulm wine. 5 anion-exchange resins were used to treat plum wine for deacidication. The results indicated that D314 was feasible for deacidification of plum wine.