响应面法优化紫薯酒的发酵工艺及香气分析
详细信息Optimization of fermentation conditions with response surface methodology and the analysis of aroma-active components for purple potato wine
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摘要: 通过单因素和响应面法对紫薯酒的发酵工艺条件进行优化,得到了紫薯酒发酵的最佳工艺参数:pH3.4、安琪酿酒高活性干酵母添加量0.08%、发酵温度20.7℃,发酵7d,即可得到11.23°的紫薯酒;采用顶空固相微萃取法提取紫薯酒的香气,利用气相色谱-质谱联用仪对紫薯酒的香气成分进行分析和鉴定,结果表明:从紫薯酒中共鉴定出香气物质35种,大部分是酯类,其中辛酸乙酯、癸酸乙酯、月桂酸乙酯、棕榈酸乙酯相对含量较高。Abstract: The optimization of fermentation conditions was determined by single factor experiments and response surface methodology. Purple potato wine of approximately 11.23° was obtained on optimization conditions that the fermentation time was seven days with 0.08%, angel alcohol active dry yeast at 20.7℃ and pH 3.4. Aroma-active components of purple potato wine were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS) . Thirty-five aroma-active components were identified from purple potato wine. The major aroma-active components were esters and the relative content of ethyl octanoate, ethyl decylate, ethyl laurate, ethyl palmitate were higher.
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