不同澄清劑處理獼猴桃酒揮發性物質差異分析

摘要 ［目的］提升獼猴桃酒體穩定性，探究不同澄清劑對獼猴桃酒澄清度和感官品質的影響。［方法］以徐香獼猴桃為原料釀造獼猴桃酒，通過單因素試驗結合響應面試驗優化獼猴桃酒澄清工藝，采用HS-SPME-GC-MS（頂空固相微萃取及氣相色譜-質譜聯用技術）對獼猴桃酒中揮發性物質進行測定和分析。［結果］在PVP（聚乙烯吡咯烷酮）添加量1.2 g/L、明膠0.8 g/L、殼聚糖0.4 g/L的條件下獼猴桃酒的透光率達到95.7%。澄清后獼猴桃酒中共檢測出30種香氣成分，較澄清前（46種）減少，其中酯類物質減少16種，而烷烯烴類物質澄清后增加4種，表明澄清劑在改善獼猴桃酒澄清度的同時會造成其香氣輪廓的改變，從而導致獼猴桃酒風味品質的降低。［結論］在有效解決獼猴桃酒沉淀的基礎上，從揮發性小分子物質層面協同探究獼猴桃酒澄清效果，綜合考慮了澄清處理對獼猴桃酒香氣品質的影響，以期為獼猴桃酒澄清工藝提供新的優化思路。

關鍵詞 獼猴桃酒；澄清劑；風味物質；工藝優化；氣相色譜-質譜聯用

中圖分類號 TS262.7 文獻標識碼 A 文章編號 0517-6611（2024）17-0171-07

doi：10.3969/j.issn.0517-6611.2024.17.040

Analysis of Differences in Volatiles of Kiwifruit Wines Treated with Different Clarifiers

MA Feng-yan

（Xianyang Science and Technology Resource Coordination Center， Xianyang， Shaanxi 712000）

Abstract ［Objective］To enhance the stability of kiwifruit wine and explore the effects of different clarifying agents on the clarity and sensory quality of kiwifruit wine. ［Method］Using Xuxiang kiwifruit as raw material to brew kiwifruit wine， the clarification process of kiwifruit wine was optimized through single factor experiments combined with response surface experiments. HS-SPME-GC-MS was used to determine and analyze the volatile substances in kiwifruit wine. ［Result］The response surface experiment was used to optimize the best clarification process parameters： PVP （polyvinyl pyrrolidone） addition amount 1.2 g/L， gelatin 0.8 g/L， chitosan 0.4 g/L， under these conditions， the light transmittance of kiwi wine reached 95.7%;it was found that the types of volatile compounds （30） after clarification were significantly reduced compared with those before clarification （46）， including 16 esters and 4 alkenes，four kinds of alkenes were added after clarification.［Conclusion］Based on the analysis of kiwi wine precipitation， kiwi wine clarifiers were selected and the clarification process was optimized， the changes of volatile substances before and after clarification were analyzed sequentially， and the influence of clarification treatment on the aroma quality of kiwi wine was comprehensively considered， so as to provide a theoretical basis for the standardized evaluation of kiwi wine clarification process.

Key words Kiwi wine;Clarifier;Flavor substances;Process optimization;GC-MS

基金項目 陜西省哲學社會科學研究專項“推進咸陽市高新區高質量發展的路徑與策略研究”（2022HZ1597）。

作者簡介 馬鳳燕（1985—），女，回族，新疆沙灣人，工程師，碩士，從事科技創新研究。

收稿日期 2023-12-21；修回日期 2024-02-05

獼猴桃酒（kiwi wine）是一種以獼猴桃為原料發酵制備而成的低度果酒類產品，在保留獼猴桃營養成分與特征香氣的基礎上，適應消費者日益提高的口感和品味需求，同時旨在解決獼猴桃滯銷與產品同質化問題，對完善獼猴桃產業鏈及提升附加值起到正向推動作用。……