GC-MS 84.22% % Aroma components analysis in blackcurrant fruit and fruit wine by GC-MS

Transcript

1 GC-MS 1 1 * HS-SPME - GC-MS % % TS207.3 doi /j.issn A Aroma components analysis in blackcurrant fruit and fruit wine by GC-MS JIA Qingqing 1, SHAO Weiping 1 *, XIN Xiulan 2, CHEN Liang 2 (1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou , China; 2.College of Bioengineering, Beijing Polytechnic, Beijing , China) Abstract: Aromatic composition and content in blackcurrant fruit and blackcurrant fruit wine fermented with fruit wine yeast 1399 were identified by HS-SPME and GC-MS. The change of aroma components in black currant fruit and the fruit wine was compared. 50 components were identified in the black currant fruit, accounting for 84.22% of the peak area. The main aroma components in fruit were 2-methyl-3-butene-2-alcohol, 4-methyl-1- amyl alcohol, ethyl caprylate, ethyl caprate, amylene normal, n-octanal, nonanal, hexanal, pentanal and so on. 48 components were identified in fruit wine, accounting for 92.65% of the peak area. The main aroma compounds in fruit wine were benzene ethanol, 3-methyl-1-butanol, ethyl acetate, ethyl caprylate, ethyl caproate, ethyl caprate, phenethyl acetate, benzeneacetaldehyde, and so on. Key words: blackcurrant fruit; HS-SPME; GC-MS; aroma components Ribes nigrum L. [1] 1 [2] 1.1 [3] U/g [4] headspace solid phase micro-extraction HZ200LB SPX-250 TM3H HS-SPME - gas chromatographymass spectrometrygc-ms PHS-3C PHR PXM2013_014306_ PXM2013_014306_ * 1969-

2 Vol.33 No.3 Serial No.265 China Brewing Analysis and Examination AR min 5 /min 250 1min 7890A He99.999% 1.0mL/min Agilent 50/30μM DVB/CAR/ % 1 GC-MS 45 2h SO 2 1 GC-MS 40mg/L NIST08.L ph Bx 3 5% 28 8d 20 22d mL 50mL 0.3g/mL NaCl 40 40min 5min 5g 5g NaCl [6] GC-MS - [7] DB-5MS30m 0.25mm 0.25μm 250 MS PDMS electron ionization EI 35~625m/z ev [5] national institute of standards and technology NIST 08.L min 5 /min min 2 1 GC-MS Fig. 1 GC-MS total ion current chromatograms of aroma components in blackcurrant fruit 1 GC-MS Table 1 GC-MS analysis results of aroma components in black currant fruit /% 1 ethanol methyl-3-butene-2-ol pentanol methyl-1-pentanol methyl-1-1-methylethyl - 3-cyclohexen-1-ol E -2-1-methyl-4-1-acetoxy-1-methylethyl -cyclohex-2-enol bis1 1-dimethylethyl benzenediol 0.47 E -2-heptenal octanal E -2-octenal nonanal decanal 3 5-di-tert-butyl-4-hydroxybenzaldehyde

3 /% 14 pentanal hexanal methyl-3-phenyl- propanal ethyl caproate ethyl caprylate L-bornyl acetate hexyl isobutyrate ethyl caprate diisobutyl succinate methyl-butanedioic acid-bis1-methylpropylester phthalic acid-isobutyl octadecyl ester dibutyl phthalate methyl-4-nonanone methyl-3 5-cyanoethyl tetrahydro-4-thiopyranone dimethyl-5 9-undecadien-2-one S 3S S 3S 6R carene carene limonene ethenyl-3-ethyl-benzene methyl-4-1-methylethenyl -benzene methyl-1-1-methylethenyl - cyclohexene benzocycloheptatriene bishydroxyphenyl propane epoxy-4 4-dimethylpentane sec-butylamine selinane bis1 1-dimethylethyl -4-methylphenol; guanidineacetic acid N E -3- -O- N-methyl-1 3-propanediamine 4.50 E -3-pyridinecarboxaldehyde-O-acetyloxime methyl-piperazine flamenol ethyl vinyl ether [3.2.2]-3-3-azabicyclo[3.2.2]nonane di-tert-butyl-p-benzoquinone dibutyl-thiophene 3-4-methoxyphenyl -5-ethyl oxadiazoline % % % % 6.61% %

4 Vol.33 No.3 Serial No.265 China Brewing Analysis and Examination % % % 6.07% % % N % 3.86% GC-MS 2 GC-MS 2 NIST 08.L GC-MS Fig. 2 GC-MS total ion current chromatograms of aroma components in black currant wine 2 GC-MS Table 2 GC-MS analysis results of aroma components in black currant wine /% methyl-1-butanol / /-. -2-methyl-butanol dimethyl-1 6-octadien-3-ol phenylethyl alcohol cis-verbenol methyl-1-1-methylethyl -3-cyclohexen-1-ol methyl-3-cyclohexene -2-propanol methyl-4-1-methylethylidene -cyclohexanol benzeneacetaldehyde nonanal [b] -2- benzofuran-2-carboxaldehyde ethyl acetate ethyl propionate propyl isothiocyanate isoamyl acetate heptenoic acid ethyl ester ethyl caproate ethyl-2-furoate ethyl acetoacetate diethyl succinate ethyl caprylate ethyl phenylacetate phenethyl acetate methyl caprate gamma-nonanolactone methyl-propanoicacid-3-hudroxy trimethylpentyl ester ethyl caprate octanoic acid-3-methylbutyl ester ethyl laurate 0.21

5 /% ethyl-9-decenoate tritetracontane tetradecane tridecane methyl-thiirane allyl fluoride methyl-1-allyl benzene methyl-4-1-methylethenyl -benzene methylethyl -cyclohexene [s-r S ]-β [s-r* S* ]-β-4- dimethyl-3-cyclohexene-1-ethanol dimethyl-2 6-octadiene octanoic acid eugenol pentamethyl-benzene methyl-2-1-methylethyl -benzene acetophenone methyl-naphthalene N N-2-phenylethyl -acetamide 2 4-bis1 1-dimethylethyl -phenol % % % % %5.58% 0.94% % % 19.96% 28.55% 15.15% 19.03% 4.53% 19.96% 4.22% 3.42% 2 4- [11] 2.57% % % [12] % [8-9] 1.97%1.49% 55.7% 15.15% 19.03%4.22% PAILLARD N N M [10] 78%~ 92% 6%~16% [13] 1.97% 19.03%

6 Vol.33 No.3 Serial No.265 China Brewing Analysis and Examination 1.49% 4.22% % % 92.65% [14] % 55.7% VAKYANTS A S P [15] % 9.52%2.55% 0.94% % 0.20% [2] [3] [16] [4] [J] [5] [6] % 10.64% % 6.07% [10] PAILLARD N N M. The flavor of fruits [M]. Netherlands: Elsevier Sci- 0.53%3.70% impact odourants[j]. Anal Chim Acta, 2004, 513(1): ence Press, % 9.40% [12] 4.5% 0.07% 9.40% [J] % , 92 (4): [14] [17] 3 [1]. [J] [J].. [J].. -. [J]. [M]. [7]. [J] [8]. [J]. [9] ROCHA S M, RODRIGUES F, COUTINHO P, et al. Volatile composition of Baga red wine: assessment of the identification of the would-be [11] CULLERE L, ESCUDERO A, CACHO J, et al. Gas chromatography olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines [J]. J Agr Food Chem, 2004, 52 (6):. [13] PALOMO E S, HIDALGO M C D. Aroma enhancement in wines from differdnt grape varieties using exogenous glycosidases[j]. Food Chem,. [J]. [15] VAKYANTS A S P. Concerning the physico-chemical evaluation of wine bouquet[j]. V inodeli Vinogradar SSSR (Moskau), 1971 (2): [16] GARRUTI D S, FRANCO M R B, DA SILVA M A A P, et al. Assess- ment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry[J]. Food Sci Technol, 2006, 39(4): [17] UMANO K, HAGI YUKIO, NAKAHARA K, et al. Volatile constituents of green and riped pineapple (Ananas comosus L. Merr.)[J]. J HS-SPME - GC-MS Agr Food Chem, 1992, 40(4):