| 桑果加工过程中挥发性成分的变化 |
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| 引用本文： | 李全,梁贵秋,吴婧婧,陆春霞,周晓玲,陆飞,董桂清,黄正勇.桑果加工过程中挥发性成分的变化[J].广西蚕业,2013(1):79-84. |
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| 作者姓名： | 李全 梁贵秋 吴婧婧 陆春霞 周晓玲 陆飞 董桂清 黄正勇 |
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| 作者单位： | 广西蚕业科学研究院。南宁市530007 |
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| 摘 要： | 桑果经过压榨、过滤获得桑果汁，以桑果汁为原料，经过酒精发酵和醋酸发酵的过程分别获得桑果酒和桑果醋。利用顶空固相微萃取方法对桑果汁、桑果酒、桑果醋中的挥发性成分进行提取，并用气相色谱-质谱技术（GC—MS）对化合物进行分析和分类，并经过NIST05谱库检索定性。结果表明：桑果汁中含有36种挥发性成分并以酯类化合物为主；桑果酒中含有35种挥发性成分并以醇类化合物为主；桑果醋中含有39种挥发性成分并以酸类为主。桑果汁、桑果酒、桑果醋所含的挥发性成分中，相同的化合物有15种。
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| 关 键 词： | 桑果汁 桑果酒 桑果醋 挥发性成分 分析 |
Transmutation of volatile components during mulberry fruit processing |
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| LI Quan,LIANG Gui-qiu,WU Jing-jing,LU Chun-xia,ZHOU Xiao-ling,LU Fei,DONG Gui-qing,HUANG Zheng-yong.Transmutation of volatile components during mulberry fruit processing[J].Guangxi Sericulture,2013(1):79-84. |
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| Authors: | LI Quan LIANG Gui-qiu WU Jing-jing LU Chun-xia ZHOU Xiao-ling LU Fei DONG Gui-qing HUANG Zheng-yong |
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| Institution: | (Guangxi Research Institute of Sericulture,Nanning 530007, China) |
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| Abstract: | Mulberry juice, squeezed and filtered from mulberry fruits, was processed to mulberry wine and mul-berry vinegar after alcoholic and acetic acid fermentation. The volatile components in mulberry juice, mulberry wine and mulberry vinegar, were extracted by headspace solid phase micro-extraction method , then analyzed and classified using gas chromatography - mass spectrometry （GC-MS）, and finally contracted with NIST 05 li-brary for qualitative determination. The results showed that the mulberry juice contained 36 volatile components with esters as the majority; mulberry fruit wine contained 35 kinds with alcohol compounds as the main and mulberry vinegar contained 39 kinds centered with acid components. There were 15 identical volatile components in all. |
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| Keywords: | mulberry juice mulberry wine mulberry vinegar volatile component analysis |
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