川西高原当归药花蜜酒发酵条件优化及其风味成分分析

陈廷廷; 刘波; 王秀梅; 陈林; 唐洁

doi:10.13386/j.issn1002-0306.2017.15.027

川西高原当归药花蜜酒发酵条件优化及其风味成分分析

西华大学食品与生物工程学院

基金项目:

四川省科技厅应用基础项目(2015JY0164)；国家级大学生创新创业训练计划项目(201510623036)；

详细信息

作者简介:
陈廷廷 (1991-) , 女, 硕士研究生, 研究方向:食品发酵, E-mail:18381335229@163.com。;

唐洁 (1982-) , 女, 博士, 副教授, 研究方向:食品发酵与安全, E-mail:tangjie1225@mail.xhu.edu.cn。;

中图分类号: TS262.91
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出版历程
- 收稿日期: 2017-01-15

Optimization of fermentation conditions and volatile components analysis of angelica nectar wine of western Sichuan plateau

College of Food and Biotechnology, Xihua University

摘要

摘要: 为了对川西高原当归药花蜜酒发酵条件进行优化并对其风味成分进行分析,以对数期酿酒酵母为发酵菌种发酵川西高原当归药花蜜,在单因素实验的基础上,以酒精度作为响应值,利用Box-Behnken响应面法（response surface method,RSM）进行实验设计,并做RSM分析,建立数学模型;利用顶空固相微萃取（Headspace solid-phase microextraction,HS-SPME）与气相色谱-质谱联用技术（Gas Chromatography-Mass Spectrometry,GC-MS）相结合的方法对药花蜜酒香气成分进行分析。结果表明:川西高原当归药花蜜酒的最佳发酵条件为:氮源为硫酸铵,初始糖度30°Bx,初始p H5.0,发酵温度33℃,该条件下酒精度为19.26%vol;药花蜜酒中共鉴定出72种香气成分,占整个峰面积的99.71%,其主体香气物质主要有苯乙醇、9-十六碳烯酸乙酯、油酸乙酯、棕榈酸乙酯、乙酸乙酯、L-乳酸等,其中药花蜜酒的特有成分油酸乙酯、L-乳酸等对人体健康有着积极作用。通过对川西高原当归药花蜜酒的发酵条件及香气成分进行分析,为药花蜜产品的开发及其相关功能性评价奠定了理论基础。
- 药花蜜酒 /
- 响应面法 /
- 气相色谱-质谱联用 /
- 香气成分
Abstract: In order to optimize the fermentation conditions and analyze the volatile components of angelica nectar wine of western Sichuan Plateau, the angelica nectar was fermented by the logarithmic Saccharomyces cerevisiae, and the mathematical regression model was established about dependent variable ( alcoholic content) through Box-Benhnken response surface analysis ( RSM) .Headspace solid-phase microextraction ( HS-SPME) coupled to gas chromatography-mass spectrometry ( GC-MS) was used for the analysis of volatile compounds in angelica nectar wine.The results showed that the optimum fermentation conditions of angelica nectar wine were nitrogen source ( ammonia sulfate) , initial sugar content ( 30 °Bx) , p H5.0, fermentation temperature ( 33 ℃) and the alcoholic content was 19.26% vol under this conditions.Seventy-two aroma-active components were identified from medicine nectar wine, accounting for 99.71% of the total peak area. The major aroma-active compounds were phenethyl alcohol, Ethyl 9-Hexadecenoate, ethyl oleate, ethyl palmitate, ethyl acetate, L ( +) -lactic acid, and the specific components ethyl oleate and L ( +) -lactic acid had a positive effect on human health.This study aimed to establish a theoretical foundation for the development and the related functional evaluation of medicine nectar products through the analysis of the fermentation conditions and volatile compounds of angelica nectar wine.
- medicine nectar wine /
- response surface method /
- Gas Chromatography-Mass Spectrometry /
- volatile compounds

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