【作者】 刘兴艳；

【导师】 蒲彪；

【作者基本信息】 四川农业大学 ， 农产品加工及贮藏工程， 2005， 硕士

【摘要】 果梅原产于我国,是一种特色资源,具有高酸低糖的特点,其有机酸含量为“果中之王”,达到4%-7%,主要为柠檬酸。每100g果肉中氨基酸总量最高达676.6mg,人体必需氨基酸比例很高。果梅中含有丰富的维生素,具有合理的钙磷比(1:1)。因此,果梅是一种营养丰富的健康食品。随着近年人们对健康的关注,果梅产业具有广阔的发展前景。对果梅果实及发酵梅酒中香气成分的研究对当今果梅产业的发展具有普遍的指导意义。 本研究选取大黄梅、大白梅、莺宿3个品种,对果梅果实、发酵结束时新酒、陈酿三个月的梅酒进行了香气成分研究,采用溶剂萃取法提取香气成分,气相色谱-质谱联用(GC/MS)技术进行检测分析,共检测出香气成分93种,辨别出67种,检出率在总峰面积的90%以上。研究结果表明:不同品种不同时期香气成分变化明显。 在果梅果实中,大黄梅、大白梅、莺宿分别辨别出香气成分22种、21种、19种,8种为共有香气成分。大黄梅主要含:二十八烷、邻苯二甲酸二异辛酯、四十四烷、亚乙基二丙烯酸酯、十二烷-1-硫醇、1-十六醇、苯酚、2-甲基二十烷等;大白梅主要含:1-十六醇、十二烷-1-硫醇、二十八烷、十四甲基环七硅氧烷、邻苯二甲酸二异辛酯、苯酚、十六甲基环辛烯硅氧烷、十二甲基五硅氧烷、亚乙基二丙烯酸酯等;莺宿主要含:邻苯二甲酸-(2-乙己基)单酯、1-十六醇、2-甲基十八烷、十八烷、十二烷-1-硫醇、二十烷、十九烷、2,6,10,14-四甲基十六烷、二十六烷、2-己基-1-癸醇等。果梅果实的香气成分种类主要包括醇类、酯类、杂环类和烃类等,但各品种果实的香气成分种类及含量差异均很大。果实香气成分的差异必然影响发酵梅酒的香气成分。因此,果梅果实香气成分的研究为选择适当的酿酒果梅品种提供了理论依据。 在果梅发酵新酒中,大黄梅新酒、大白梅新酒、莺宿新酒分别辨别出香气成分17种、12种、16种,11种为共有香气成分。大黄梅新酒主要含:1-戊醇、苯乙醇、4,4-(二氧乙烯)-2-戊酮、邻苯二甲酸二乙酯、1-十二醇、苯甲醇、十九烷、十八烷、2-甲基-2-乙基-1-十三醇、二十烷等;大白梅新酒主要含:1-戊醇、苯乙醇、4,4-(二氧乙烯)2-戊酮、十九烷、十八烷、二十烷、2-甲基-2-乙基-1-十三醇、邻苯二甲酸二乙酯、苯甲醇等;莺宿新酒主要含:1-戊醇、苯乙醇、4,4-(二氧乙烯)更多还原

【Abstract】 Plum which originated in China and was characteristic by high acid content and low sugar content, was a characteristic resource of China. Plum was called as "king of fruits" for its rich organic acids. It was reported that the content of organic acids was 4%~7% in plum, and the main acid was citrate acid.. The total content of amino acids reached a high level of 676.6 mg in 100g plum pulp and the ratio of essential amino acids for human was high. Moreover the plum pulp contained plenty of vitamins and a reasonable content of Ca and P that the ratio of Ca to P was approximately 1:1. So the plum was a healthy food with plenty of nutrients. With more and more importance of people attached on health, the plum had a brilliant future. The results of this study provided a theoretical basic for exploiting this resource in our country.In this research, three breeds of plum (dahuangmei, dabaimei and yingsu) were selected, aroma components of plum fruits, original plum wine just finishing fermenting, and plum wine stored for 3 months after fermenting were studied. After extracted by solvent extraction, 93 kinds of aroma components were detected by GC/MS analysis. And the detection ratio was above 90% of the total peak area. The results showed that aroma components of plum fruits and plum wine differed from varieties and stages.In fruits, aroma components which could be distinguished were 22, 21 and 19 kinds in dahuangmei, dabaimei and yingsu respectively,8 kinds were the same. In dahuangmei, the main aroma components were Octacosane; 1,2-Benzenedicarboxylic acid, diisooctyl ester; Tetratetracontane; Ethylene diacrylate; 1-Dodecanethiol; Hexadecen-l-ol,trans-9-; Phenol; Hexadecane, 2,6,10,14-tetramethyl-; etc. In dabaimei, the main aroma components were Hexadecen-1-ol, trans-9-; 1-Dodecanethiol; Octacosane; Cycloheptasiloxane, tetradecamethyl-; 1,2-Benzenedicarboxylic acid, diisooctyl ester; Phenol; Cyclooctasiloxane, hexadecamethyl-; Pentasiloxane, dodecamethyl-; Ethylene diacrylate, etc. In yingsu, the main aroma components were 1,2-Benzenedicarboxylic acid, mono(2-ethylhexyl)ester; Hexadecen-1-ol, trans-9-; Eicosane; Octadecane; 1-Dodecanethiol; Eicosane; Heptadecane; Hexadecane, 2,6,10,14-tetramethyl-; 1-Decanol, 2-hexyl-; etc. The main components of plum fruits were alcohols, esters, heterocyclic compounds and hydrocarbons. The classes and contents of aroma components were different among the three varieties. The aroma components had an obvious effects on the fruit wine. So the aroma components research of plum provided theoretical basis for selection and breeding of plum varieties used for the process of plum.In the original plum wine, aroma components which could be distinguished were 17, 12 and 16 kinds in dahuangmei, dabaimei and yingsu respectively, 11 kinds were the same. In original plum wine from dahuangmei, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; 4,4-(Ethylenedioxy)-2-pentanone; Diethyl Phthalate; Benzyl Alcohol; Nonadecane; Octadecane;Tridecanol, 2-ethyl-2-methyl-; Eicosane, etc. In original plum wine from dabaimei, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; 4,4-(Ethylenedioxy)-2-pentanone; Nonadecane; Octadecane; Eicosane; Tridecanol, 2-ethyl-2-methyl-; Diethyl Phthalate, etc. In original plum wine from yingsu, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; 4,4-(Ethylenedioxy)-2-pentanone; Benzyl Alcohol; Ethyl hydrogen succinate; Nonadecane; Octadecane; Hydrazine, 1,2-dimethyl-; 1-Propanol, 2-methyl-; etc. The main components of original plum wine were alcohols, esters, acids, ketones, and hydrocarbons. Compared to fruit, alcohols increased greatly, ketones increased faintly, esters decreased faintly, hydrocarbons and heterocyclic compounds decreased greatly, indicating some new components produced with fermentation. Among the varieties, despite of some difference, the same kind of components became more, and the new components composed the characteristic aroma of plum wine.In the plum wine which stored for 3 months, aroma components which could be distinguished were 16, 16 and 21 in dahuangmei, dabaimei and yingsu respectively. In dahuangmei wine, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; Ethyl hydrogen succinate; 4,4-(Ethylenedioxy)-2-pentanone; Octadecane; Benzyl Alcohol; Nonadecane; Pentadecane, 7-methyl-; Tetradecane;etc. In dabaimei wine, the main components were 1-Pentanol; Phenylethyl Alcohol; Ethyl hydrogen succinate; 4,4-(Ethylenedioxy)-2-pentanone; 1,2-Benzenedicarboxylic acid, diisooctyl ester; Benzyl Alcohol; 1-Propanol, 2-methyl-;Hydrazine, l,l-dimethyl-;Benzoic Acid; 1-Propanol, 3-(methylthio)-;etc. In yingsu wine, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; Ethyl hydrogen succinate; 4,4-(Ethylenedioxy)-2-pentanone; Benzyl Alcohol; Nonadecane; Octadecane; Eicosane; Hydrazine, 1,1-dimethyl-; 1-Decanol, 2-hexyl-;etc. The main components of plum wine stored for 3 months were alcohols, esters, acids, ketones, hydrazine and hydrocarbons, and there were some difference among the varieties. Compared to the original plum wine, the aroma components of high contents changed little and the plum wine at this stage was stable relatively. It was the important stage of balance and stableness of the aroma components in plum wine, it was also important to harmonize the whole flavor of the plum wine.In the same breed, aroma components in plum wine were found that some came from the fruit, some came from fermentation, and some came from storage. Different breeds fruits leaded to different volatile components in plum wines. But volatile components were almost stable in original plum wine and plum wine stored for 3 months with the same fruit. The new aroma components in plum wine showed the characteristic of plum wine.更多还原