摘要
以红枣为原料,经过酵母菌和乳酸菌30℃混合发酵18 h,采用顶空固相萃取和气相色谱法/三重四级杆质谱联用法测定发酵前后香气成分。结果表明:红枣汁和红枣格瓦斯样品中分别鉴定出34、20种香气成分。红枣汁中主要香气成分为酯类(7种,占29.2%),红枣格瓦斯中主要香气成分为醇类(4种,占77.87%),确定红枣格瓦斯的主要呈香成分为异戊醇、β-苯乙醇、喹哪啶酸、辛酸乙酯等。
This study used red dates as raw material. Red dates kbaC beverage was gained after 18 h of fermentation at 30 ℃ by the yeast and lactobacillus. Using headspace solid-phase extraction and GC/MS/ MS to detect the flavor before and after fermentation. The results showed 34 and 20 kinds of components in red dates juice and red dates kbaC beverage. The main flavor components are esters （7 kinds, 29.2%） in red dates juice while the main flavor components are alcohol （4 kinds,77.87%） in red dates kbaC beverage. Isoamyl alcohol, Beta benzyl ethanol, quinaldic acid and ethyl caprylate are main flavor compounds in red dates kbaC beverage.
出处
《食品科技》
CAS
北大核心
2014年第6期76-79,共4页
Food Science and Technology
基金
国家"十二五"科技支撑计划项目(2011BAD27B02-04)
关键词
红枣格瓦斯
固相微萃取
香气成分
red dates KbaC beverage
solid phase micro-extraction
flavor components
