食品工业科技2017，Vol.38Issue(15)：140-145,152,7.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
Optimization of fermentation conditions and volatile components analysis of angelica nectar wine of western Sichuan plateau
摘要
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),pHS.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 palnitate,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.关键词
药花蜜酒/响应面法/气相色谱-质谱联用/香气成分Key words
medicine nectar wine/response surface method/Gas Chromatography-Mass Spectrometry/volatile compounds分类
轻工纺织引用本文复制引用
陈廷廷,刘波,王秀梅,陈林,唐洁..川西高原当归药花蜜酒发酵条件优化及其风味成分分析[J].食品工业科技,2017,38(15):140-145,152,7.基金项目
四川省科技厅应用基础项目(2015JY0164) （2015JY0164）
国家级大学生创新创业训练计划项目(201510623036). （201510623036）
