112DOl:10.16720/j.cnki.tcyj.2022.148SpecialWildEconomicAnimalandPlantResearch特产研究不同品种软枣猕猴桃酿制干酒香气成分分析张宝香，秦红艳,王衍莉,李嘉琪,李昌禹＊,赵艳，范书田（中国农业科学院特产研究所，吉林长春130112)摘要：为明确不同品种软枣猕猴桃酿制干酒香气成分，本研究采用气相离子迁移色谱（gaschromatography-ionmobilityspectroscopy,GC-IMS)法对9个不同品种软枣猕猴桃鲜果酿制的系列软枣猕猴桃干酒进行挥发性香气物质成分测定分析，结果表明，测到56种香气物质，明确了其中46种物质的成分及含量；不同品种酿制干酒的香气组分基本相同，但相对含量差异较大，说明不同品种软枣猕猴桃果实基本组分含量不同决定了软枣猕猴桃酒香气成分差异。关键词：气相离子迁移色谱；软枣猕猴桃鲜果；酿制干酒；香气成分中图分类号：TS262.7AnalysisofAromaComponentsinDryWineMadefromDifferentVarie-文献标识码：AtiesofActinidiaargute文章编号：1001-4721(2023)04-0112-07ZHANGBaoxiang,QINHongyan,WANGYanli,LIJiaqi,LIChangyu*,ZHAOYan,FANShutian(InstituteofSpecialAnimalandPlantSciencesofChineseAcademyofAgriculturalSciences,Changchun130112,China)Abstract:InordertodeterminthearomacomponentsofdrywinemadefromdifferentvarietiesofActinidiaarguta,gaschromatography-ionmobilityspectroscopy(GC-IMS)methodwasusedtodetermineandanalyzethevolatilearomacomponentsofaseriesofdriedwinesbrewedfrom9differentvarieties,Theanalysisresultsshowedthat,56kindsofaromasubstancesweredetected,andthecompositionandcontentof46kindsofsubstanceswereclarified.Thearomacomponentsofdifferentvarietiesofbreweddrywinesarebasicallythesame,buttherelativecontentsarequitedifferent,indicatingthatthedifferentcontentsofthebasiccomponentsofdifferentvarietiesdeterminethedifferenceofaromacomponentsofdry-wines.Keywords:GC-IMS;freshberriesofActinidiaarguta;brewdry-wine;aromacomponent软枣猕猴桃[Actinidiaarguta(Sieb.etZucc.)Plan-ch.ExMiq.l又名软枣子，属猕猴桃科猕猴桃属大型落叶藤本，果实表面光滑，整果可食，享有“水果之王”的美誉[1],并以其优良的品质、风味、丰富的营养成分及良好的加工适性等特点而倍受消费者青，是我国东北地区主要的特色果树资源[2]。软枣猕猴桃鲜果可溶性固形物为8.7%~24.0%，可...
