spme-gc-ms结合电子鼻技术分析不同品种猕猴桃酒香气物质
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ZHAO Ning, WEI Xinyuan, FAN Mingtao*, ZHANG Jie, QI Yiman, XU Junnan, ZHANG Li
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
文献标志码：A
文章编号：1002-6630（2019）22-0249-07
引文格式：
赵宁, 魏新元, 樊明涛, 等. SPME-GC-MS结合电子鼻技术分析不同品种猕猴桃酒香气物质[J]. 食品科学, 2019, 40(22):
249-255. DOI:10.7506/spkx1002-6630-20181227-322.
aroma profiles of the kiwifruit wines, especially between ‘Xuxiang’ and ‘Hayward’ wines. The kiwifruit wines could be
completely discriminated using principal component analysitile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
eucalyptol and 2-methoxy-4-vinylphenol were the characteristic aroma compounds common to the three wines. Meanwhile,
the results of E-nose and GC-MS were consistent with each other, showing that there were significant differences in the
ZHAO Ning, WEI Xinyuan, FAN Mingtao, et al. Analysis of volatile components of kiwifruit wines made from different cultivars
using solid phase microextraction-gas chromatography-mass spectrometry combined with electronic nose[J]. Food Science, 2019,
compounds, 52, 45 and 46 were found in ‘Xuxiang’, ‘Hayward’ and ‘Hort16A’ wines, respectively, with total concentrations
of 81.56, 43.92 and 15.07 mg/L, respectively. Methyl butyrate, isoamyl acetate, ethyl hexanoate, eugenol, octanoic acid,
Keywords: kiwifruit wine; volatiles; gas chromatography-mass spectrometry; electronic nose; variety
DOI:10.7506/spkx1002-6630-20181227-322
中图分类号：TS262.7
gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose (E-nose). The results showed that a total of 63
volatiles were identified in the three wines, with the most abundant being alcohols, esters, acids and terpenoids. Out of the 63
※成分分析
食品科学
2019, Vol.40, No.22 249
SPME-GC-MS结合电子鼻技术分析不同品种 猕猴桃酒香气物质
赵 宁，魏新元，樊明涛*，张 杰，戚一曼，徐俊南，张 利
（西北农林科技大学食品科学与工程学院，陕西 杨凌 712100）
摘 要：采用固相微萃取-气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用和电子鼻技术对 徐香、海沃德和黄金果猕猴桃酿造的3 种猕猴桃酒中香气物质进行测定和分析。结果表明：3 种猕猴桃酒中共检 出63 种挥发性香气物质，其中最主要的为醇类、酯类、酸类及萜烯类。徐香酒、海沃德酒和黄金果酒中分别检出 52、45 种和46 种香气物质，总质量浓度分别为81.56、43.92 mg/L和15.07 mg/L，且3 种酒共有特征香气物质包括丁 酸甲酯、乙酸异戊酯、正己酸乙酯、丁香酚、辛酸、桉叶油醇和对乙烯基愈创木酚。此外，电子鼻与GC-MS测定 结果基本一致，均表明不同猕猴桃酒间香气特性有较大差异，其中徐香酒与海沃德酒风味差异最显著；且利用主成 分分析法可完全将3 种酒区分。 关键词：猕猴桃酒；香气物质；气相色谱-质谱；电子鼻；品种
Abstract: The volatile components of kiwifruit wines made from three different cultivars, namely Actinidia deliciosa
‘Hayward’, ‘Xuxiang’ and A. chinensis ‘Hort16A’, were investigated by the combined use of solid phase microextraction-
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
文献标志码：A
文章编号：1002-6630（2019）22-0249-07
引文格式：
赵宁, 魏新元, 樊明涛, 等. SPME-GC-MS结合电子鼻技术分析不同品种猕猴桃酒香气物质[J]. 食品科学, 2019, 40(22):
249-255. DOI:10.7506/spkx1002-6630-20181227-322.
aroma profiles of the kiwifruit wines, especially between ‘Xuxiang’ and ‘Hayward’ wines. The kiwifruit wines could be
completely discriminated using principal component analysitile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
eucalyptol and 2-methoxy-4-vinylphenol were the characteristic aroma compounds common to the three wines. Meanwhile,
the results of E-nose and GC-MS were consistent with each other, showing that there were significant differences in the
ZHAO Ning, WEI Xinyuan, FAN Mingtao, et al. Analysis of volatile components of kiwifruit wines made from different cultivars
using solid phase microextraction-gas chromatography-mass spectrometry combined with electronic nose[J]. Food Science, 2019,
compounds, 52, 45 and 46 were found in ‘Xuxiang’, ‘Hayward’ and ‘Hort16A’ wines, respectively, with total concentrations
of 81.56, 43.92 and 15.07 mg/L, respectively. Methyl butyrate, isoamyl acetate, ethyl hexanoate, eugenol, octanoic acid,
Keywords: kiwifruit wine; volatiles; gas chromatography-mass spectrometry; electronic nose; variety
DOI:10.7506/spkx1002-6630-20181227-322
中图分类号：TS262.7
gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose (E-nose). The results showed that a total of 63
volatiles were identified in the three wines, with the most abundant being alcohols, esters, acids and terpenoids. Out of the 63
※成分分析
食品科学
2019, Vol.40, No.22 249
SPME-GC-MS结合电子鼻技术分析不同品种 猕猴桃酒香气物质
赵 宁，魏新元，樊明涛*，张 杰，戚一曼，徐俊南，张 利
（西北农林科技大学食品科学与工程学院，陕西 杨凌 712100）
摘 要：采用固相微萃取-气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用和电子鼻技术对 徐香、海沃德和黄金果猕猴桃酿造的3 种猕猴桃酒中香气物质进行测定和分析。结果表明：3 种猕猴桃酒中共检 出63 种挥发性香气物质，其中最主要的为醇类、酯类、酸类及萜烯类。徐香酒、海沃德酒和黄金果酒中分别检出 52、45 种和46 种香气物质，总质量浓度分别为81.56、43.92 mg/L和15.07 mg/L，且3 种酒共有特征香气物质包括丁 酸甲酯、乙酸异戊酯、正己酸乙酯、丁香酚、辛酸、桉叶油醇和对乙烯基愈创木酚。此外，电子鼻与GC-MS测定 结果基本一致，均表明不同猕猴桃酒间香气特性有较大差异，其中徐香酒与海沃德酒风味差异最显著；且利用主成 分分析法可完全将3 种酒区分。 关键词：猕猴桃酒；香气物质；气相色谱-质谱；电子鼻；品种
Abstract: The volatile components of kiwifruit wines made from three different cultivars, namely Actinidia deliciosa
‘Hayward’, ‘Xuxiang’ and A. chinensis ‘Hort16A’, were investigated by the combined use of solid phase microextraction-