李 硕

（上海食品科技学校，上海 201599）

摘要：本文利用顶空固相微萃取和气相色谱-质谱联用技术对6种不同品种蓝莓发酵酒进行香气成分分析，共鉴定出105种香气成分。酯类和醇类物质分别是蓝莓酒中种类最多和含量最多的两类化合物。实验结果表明，6种蓝莓发酵酒在香气成分组成及其含量上既有相似之处，也有一定差异。蓝莓品种对蓝莓发酵酒香气物质组成具有显著影响。

关键词：气相色谱-质谱；蓝莓发酵酒；品种；香气成分

中图分类号：TS207.3   文献标识码：A   文章编号：1674-506X（2020）04-0105-0008

Aroma Components Analysis of Different Varieties of Blueberry Wine by GC-MS

LI Shuo

（Shanghai Food Science and Technology School, Shanghai 201599, China）

Abstract：The aromatic components of blueberry wine fermented with six different varieties of blueberry were studied. During the analysis, automatic static headspace-solid phase micro-extraction-gas chromatography-mass spectrometry was used, and 105 aroma components were detected. The esters and alcohols were the most types and the most content compounds in blueberry wines. The results showed that there were some similarities and differences in aroma components among the six varieties of blueberry wines. Different varieties of blueberry had great influence on aroma components of blueberry wine.

Keywords：gas chromatography-mass spectrometry (GC-MS); blueberry wine; variety; aroma components

doi：10.3969/j.issn.1674-506X.2020.04-021

收稿日期：2020-03-16

作者简介：李硕（1983-），女，硕士，讲师。主要从事微生物检验、微生物发酵等工作。

引文格式：李硕.不同蓝莓品种发酵酒的香气成分GS-MS分析[J].食品与发酵科技,2020,56(4):105-112.