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Article(id=1217529316611641768, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1217529305693864468, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241211001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=research-article, receivedDate=1733846400000, receivedDateStr=2024-12-11, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1768211209680, onlineDateStr=2026-01-12, pubDate=1752508800000, pubDateStr=2025-07-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1768211209680, onlineIssueDateStr=2026-01-12, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1768211209680, creator=13701087609, updateTime=1768211209680, updator=13701087609, issue=Issue{id=1217529305693864468, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='13', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1768211207077, creator=13701087609, updateTime=1768212057891, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1217532874337730593, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1217529305693864468, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1217532874337730594, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1217529305693864468, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=127, endPage=134, ext={EN=ArticleExt(id=1217529317031072212, articleId=1217529316611641768, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Optimization of Vatica wine fermentation process and analysis of flavor substances, columnId=1217529307778438039, journalTitle=Journal of Food Safety & Quality, columnName=Highlight: Application of Modern Analysis Instrument in Food Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To explore the optimal fermentation process of Vatica wine and analyze its flavor substances. Methods The fermentation conditions of Vatica wine were optimized by single factor experiments and Box-Behnken response surface analysis. The effects of yeast addition amount, fermentation temperature and fermentation time on the fermentation of green plum wine were analyzed. The flavor components of green plum wine were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry to determine the optimal process conditions. Single-factor experiments. Results The optimal technological conditions were as follows: Fermentation temperature 25 ℃, yeast addition 0.5 g/L, fermentation time for 8 days. Among them, 25 kinds of volatile flavor substances were detected. The main flavor active ingredients were alcohols, esters, aldehydes and ketones, terpenes, etc. They accounted for 59.28%, 9.07%, 17.00% and 0.96% of flavor substances, respectively. Conclusion The Vatica wine fermented by this condition is sweet and sour and has the unique fragrance of Vatica, which provides theoretical support for the industrialization upgrading and quality improvement of Vatica wine.

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目的 探究青梅酒发酵最优工艺并分析其风味物质。方法 采用单因素试验和Box-Behnken响应面分析优化青梅酒的发酵条件, 分析酵母添加量、发酵温度和发酵时间对青梅酒发酵的影响。并结合顶空固相微萃取法和气相色谱-质谱联法对青梅酒风味成分进行分析确定其最佳工艺条件。结果 最优工艺条件为: 发酵温度25 ℃、酵母添加量0.5 g/L、发酵时间8 d。其中检测出25种挥发性风味物质, 主要风味活性成分为醇类、酯类、醛酮类、萜烯类等, 分别占风味物质的59.28%、9.07%、17.00%、0.96%。结论 采用此条件发酵所得青梅酒酸甜可口且具有青梅特有清香, 为青梅酒的产业化升级及品质改良提供理论支持。

, correspAuthors=蒋萍萍, authorNote=null, correspAuthorsNote=
*蒋萍萍(1985), 女, 副研究员, 主要研究方向为食品安全质量控制技术。E-mail:
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articleId=1217529316611641768, language=CN, orderNo=4, keyword=风味物质), Keyword(id=1217901256958464743, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, orderNo=5, keyword=顶空固相微萃取法), Keyword(id=1217901257071710964, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, orderNo=6, keyword=气相色谱-质谱法)], refs=[Reference(id=1217901263082148827, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, doi=null, pmid=null, pmcid=null, year=2020, volume=20, issue=2, pageStart=307, pageEnd=314, url=null, language=null, rfNumber=[1], rfOrder=0, authorNames=宋爽, 王兴娜, 高志红, journalName=中国食品学报, refType=null, unstructuredReference=宋爽, 王兴娜, 高志红. 青梅组分抗食源性致病菌活性分析[J]. 中国食品学报, 2020, 20(2): 307-314., articleTitle=青梅组分抗食源性致病菌活性分析, refAbstract=null), Reference(id=1217901263195395041, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, 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Journal of Food Safety & Quality, 2024, 15(8): 114-121., articleTitle=Optimization of brewing technology and analysis of flavor substances of Rosa roxbunghii rice wine, refAbstract=null)], funds=[Fund(id=1217901261484118979, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, awardId=2023JK010, language=CN, fundingSource=中国质量检验检测科学研究院基本科研业务费项目(2023JK010), fundOrder=null, country=null), Fund(id=1217901262830490572, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, awardId=2024-056, language=CN, fundingSource=国内外食品安全风险预警防控制度分析研究项目(2024-056), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1217901253867262430, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, xref=1, ext=[AuthorCompanyExt(id=1217901253875651038, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, companyId=1217901253867262430, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1 Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China), AuthorCompanyExt(id=1217901253888233950, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, companyId=1217901253867262430, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1 中国质量检验检测科学研究院, 北京 100176)]), AuthorCompany(id=1217901253988897259, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, xref=2, ext=[AuthorCompanyExt(id=1217901253997285866, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, companyId=1217901253988897259, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2 College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou 730030, China), AuthorCompanyExt(id=1217901254005674476, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, companyId=1217901253988897259, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2 西北民族大学生命科学与工程学院, 兰州 730030)])], figs=[ArticleFig(id=1217901258720072456, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Fig.1, caption=Main technological process, figureFileSmall=dcFPC6OwkSIQ0JECU83JKw==, figureFileBig=8ORxrO2chFaZ+6VwqkYjlw==, tableContent=null), ArticleFig(id=1217901258887844626, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=图1, caption=主要工艺流程, figureFileSmall=dcFPC6OwkSIQ0JECU83JKw==, figureFileBig=8ORxrO2chFaZ+6VwqkYjlw==, tableContent=null), ArticleFig(id=1217901259022062371, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Fig.2, caption=Effects of fermentation time on alcohol content and reducing sugar content of Vatica wine (n=3), figureFileSmall=zGg3oGzQTUOIuJYSkOvFZg==, figureFileBig=2ntEiU+y1xIYLAv1UGBGdw==, tableContent=null), ArticleFig(id=1217901259164668720, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=图2, caption=发酵时间对青梅酒酒精度和还原糖含量的影响(n=3)

注: 同一指标不同字母表示组间具有显著性差异, P<0.05。下同。

, figureFileSmall=zGg3oGzQTUOIuJYSkOvFZg==, figureFileBig=2ntEiU+y1xIYLAv1UGBGdw==, tableContent=null), ArticleFig(id=1217901259294692155, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Fig.3, caption=Effects of fermentation temperature on alcohol content and reducing sugar content of Vatica wine (n=3), figureFileSmall=AbR0k4fiwVgpWbyaWn1yWw==, figureFileBig=/Yo7A/mTmucaYRFeyq2Ykw==, tableContent=null), ArticleFig(id=1217901259412132678, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=图3, caption=发酵温度对青梅酒酒精度和还原糖含量的影响(n=3), figureFileSmall=AbR0k4fiwVgpWbyaWn1yWw==, figureFileBig=/Yo7A/mTmucaYRFeyq2Ykw==, tableContent=null), ArticleFig(id=1217901259537961804, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Fig.4, caption=Effects of yeast addition on alcohol content and reducing sugar content of Vatica wine (n=3), figureFileSmall=2w4yciguYQrb1U56yd035A==, figureFileBig=MiiLxrHpfm62XfDpCUd3lg==, tableContent=null), ArticleFig(id=1217901259680568144, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=图4, caption=酵母添加量对青梅酒酒精度和还原糖含量的影响(n=3), figureFileSmall=2w4yciguYQrb1U56yd035A==, figureFileBig=MiiLxrHpfm62XfDpCUd3lg==, tableContent=null), ArticleFig(id=1217901259823174491, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Fig.5, caption=Response surface of the influence of various factors on reducing sugar content of Vatica wine, figureFileSmall=PfSlHZFHJ3PCLy0GIj+f6g==, figureFileBig=VwbzfmsZP09CUNuwdoWxXg==, tableContent=null), ArticleFig(id=1217901259953197922, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=图5, caption=各因素交互作用对青梅酒还原糖含量影响的响应面, figureFileSmall=PfSlHZFHJ3PCLy0GIj+f6g==, figureFileBig=VwbzfmsZP09CUNuwdoWxXg==, tableContent=null), ArticleFig(id=1217901260091609963, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Table 1, caption=

Factors and horizontal design of Box-Behnken test (n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
因素 水平
-1 0 1
A: 发酵时间/d 5 7 9
B: 发酵温度/℃ 22 24 26
C: 酵母添加量/(L/g) 0.4 0.5 0.6
), ArticleFig(id=1217901260204856176, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=表1, caption=

Box-Behnken试验因素与水平设计(n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
因素 水平
-1 0 1
A: 发酵时间/d 5 7 9
B: 发酵温度/℃ 22 24 26
C: 酵母添加量/(L/g) 0.4 0.5 0.6
), ArticleFig(id=1217901260351656824, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Table 2, caption=

Sensory evaluation standard

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 标准 分值/分
外观 具有青梅酒的正常色泽, 酒液清亮, 无明显沉淀物、悬浮物和浑浊现象 25
香气 具有青梅特有的香气, 陈酒还应具有浓郁的清香, 且与果香混为一体, 无突出的酒精气味, 无异味 25
滋味 具有青梅酒固有的滋味, 醇厚纯净而无异味, 酒体协调 25
典型性 具有青梅酒应有的特征及风味 25
), ArticleFig(id=1217901260511040387, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=表2, caption=

感官评定标准

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项目 标准 分值/分
外观 具有青梅酒的正常色泽, 酒液清亮, 无明显沉淀物、悬浮物和浑浊现象 25
香气 具有青梅特有的香气, 陈酒还应具有浓郁的清香, 且与果香混为一体, 无突出的酒精气味, 无异味 25
滋味 具有青梅酒固有的滋味, 醇厚纯净而无异味, 酒体协调 25
典型性 具有青梅酒应有的特征及风味 25
), ArticleFig(id=1217901260662035341, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Table 3, caption=

Design plan and results of Box-Behnken test

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试验号 A: 发酵时间/d B: 发酵温度/℃ C: 酵母添加量/(g/L) 酒精度/%vol
1 -1 0 -1 10.2
2 0 0 0 11.3
3 -1 1 0 10.6
4 1 -1 0 10.3
5 0 0 0 11.2
6 1 0 1 10.5
7 -1 0 1 10.1
8 0 -1 -1 9.8
9 0 0 0 11.4
10 1 1 0 10.7
11 0 0 0 11.3
12 0 0 0 11.1
13 0 1 1 10.8
14 0 -1 1 10.2
15 1 0 -1 10.5
16 -1 -1 0 10.1
17 0 1 -1 10.4
), ArticleFig(id=1217901260779475858, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=表3, caption=

响应面试验设计方案及结果

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试验号 A: 发酵时间/d B: 发酵温度/℃ C: 酵母添加量/(g/L) 酒精度/%vol
1 -1 0 -1 10.2
2 0 0 0 11.3
3 -1 1 0 10.6
4 1 -1 0 10.3
5 0 0 0 11.2
6 1 0 1 10.5
7 -1 0 1 10.1
8 0 -1 -1 9.8
9 0 0 0 11.4
10 1 1 0 10.7
11 0 0 0 11.3
12 0 0 0 11.1
13 0 1 1 10.8
14 0 -1 1 10.2
15 1 0 -1 10.5
16 -1 -1 0 10.1
17 0 1 -1 10.4
), ArticleFig(id=1217901260888527770, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Table 4, caption=

Regression analysis of variance

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方差来源 平方和 自由度 均方 F P 显著性
模型 3.700 9 0.410 15.600 <0.0001 **
A 0.130 1 0.130 4.740 0.0659
B 0.550 1 0.550 20.910 <0.0001 **
C 0.061 1 0.061 2.320 0.1712
AB 0.0025 1 0.003 0.095 0.7671
AC 0.0025 1 0.003 0.095 0.7671
BC 0.013 1 0..013 0.370 0.6653
A2 0.690 1 0.690 26.200 0.0014 **
B2 0.780 1 0.780 29.540 0.0010 **
C2 1.180 1 1.180 44.870 0.0003 **
残差 0.180 7 0.026
失拟项 0.130 3 0.044 3.400 0.1341
纯误差 0.052 4 0.013
总和 3.880 16
R2=0.9525 R2adj=0.8914
), ArticleFig(id=1217901260993385378, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=表4, caption=

回归方程方差分析

, figureFileSmall=null, figureFileBig=null, tableContent=
方差来源 平方和 自由度 均方 F P 显著性
模型 3.700 9 0.410 15.600 <0.0001 **
A 0.130 1 0.130 4.740 0.0659
B 0.550 1 0.550 20.910 <0.0001 **
C 0.061 1 0.061 2.320 0.1712
AB 0.0025 1 0.003 0.095 0.7671
AC 0.0025 1 0.003 0.095 0.7671
BC 0.013 1 0..013 0.370 0.6653
A2 0.690 1 0.690 26.200 0.0014 **
B2 0.780 1 0.780 29.540 0.0010 **
C2 1.180 1 1.180 44.870 0.0003 **
残差 0.180 7 0.026
失拟项 0.130 3 0.044 3.400 0.1341
纯误差 0.052 4 0.013
总和 3.880 16
R2=0.9525 R2adj=0.8914
), ArticleFig(id=1217901261123408812, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=EN, label=Table 5, caption=

Analysis of flavor components in Vatica wine

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类别 化合物名称 保留时间/min 相对含量/% 风味描述
醇类 乙醇 9.01 44.47 酒香
异丁醇 14.23 0.77 水果香、微有戊醇味
异戊醇 20.28 13.42 水果香、醇香
苄醇 60.54 0.25 蜜甜水果香
1-辛醇 41.83 0.37 柠檬香
苯甲醇 60.53 0.56 花香、果香
酯类 乙酸乙酯 8.04 2.88 带果香的酒香
乙酸异戊酯 15.98 0.30 香蕉果香
正己酸乙酯 21.97 0.98 曲香、菠萝、香蕉水果香
辛酸乙酯 34.34 2.27 菠萝香
癸酸乙酯 46.77 0.55 菠萝、葡萄香
甲酸香草酯 53.99 0.38 水果香气, 微似玫瑰及柠檬香
苯甲酸乙酯 49.31 1.03 似冬青油和依兰果香
月桂酸乙酯 58.31 0.68 花果香
醛酮类 2-庚烯醛 28.34 0.29 脂肪香
壬醛 32.19 0.32 玫瑰、柑橘香
反-2-辛烯醛 34.92 0.22 脂肪、肉类及黄瓜香
苯甲醛 41.19 2.75 独特的苦杏仁味
3-辛酮 23.58 0.08 果香味
甲基庚烯酮 28.68 0.04 柠檬草和乙酸异丁酯般的香气
3-羟基-2-丁酮 25.47 13.3 奶油香
酸类 辛酸 72.71 0.51 水果香
萜烯类 alpha-松油醇 50.68 0.12 丁香、铃兰香
(S)-3,7-二甲基-7-辛烯-1-醇 53.97 0.84 似玫瑰香气
其他 顺式-甲基异丁香油酚 75.93 0.24 丁香酚香气
), ArticleFig(id=1217901261266015158, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217529316611641768, language=CN, label=表5, caption=

青梅酒风味物质成分分析

, figureFileSmall=null, figureFileBig=null, tableContent=
类别 化合物名称 保留时间/min 相对含量/% 风味描述
醇类 乙醇 9.01 44.47 酒香
异丁醇 14.23 0.77 水果香、微有戊醇味
异戊醇 20.28 13.42 水果香、醇香
苄醇 60.54 0.25 蜜甜水果香
1-辛醇 41.83 0.37 柠檬香
苯甲醇 60.53 0.56 花香、果香
酯类 乙酸乙酯 8.04 2.88 带果香的酒香
乙酸异戊酯 15.98 0.30 香蕉果香
正己酸乙酯 21.97 0.98 曲香、菠萝、香蕉水果香
辛酸乙酯 34.34 2.27 菠萝香
癸酸乙酯 46.77 0.55 菠萝、葡萄香
甲酸香草酯 53.99 0.38 水果香气, 微似玫瑰及柠檬香
苯甲酸乙酯 49.31 1.03 似冬青油和依兰果香
月桂酸乙酯 58.31 0.68 花果香
醛酮类 2-庚烯醛 28.34 0.29 脂肪香
壬醛 32.19 0.32 玫瑰、柑橘香
反-2-辛烯醛 34.92 0.22 脂肪、肉类及黄瓜香
苯甲醛 41.19 2.75 独特的苦杏仁味
3-辛酮 23.58 0.08 果香味
甲基庚烯酮 28.68 0.04 柠檬草和乙酸异丁酯般的香气
3-羟基-2-丁酮 25.47 13.3 奶油香
酸类 辛酸 72.71 0.51 水果香
萜烯类 alpha-松油醇 50.68 0.12 丁香、铃兰香
(S)-3,7-二甲基-7-辛烯-1-醇 53.97 0.84 似玫瑰香气
其他 顺式-甲基异丁香油酚 75.93 0.24 丁香酚香气
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青梅酒发酵工艺优化及风味物质分析
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蒋萍萍 1, * , 韩丹阳 2 , 刘红娜 2 , 孙利 1
食品安全质量检测学报 | 本期重点：现代分析仪器在食品检测中的应用 2025,16(13): 127-134
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食品安全质量检测学报 | 本期重点：现代分析仪器在食品检测中的应用 2025, 16(13): 127-134
青梅酒发酵工艺优化及风味物质分析
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蒋萍萍1, * , 韩丹阳2, 刘红娜2, 孙利1
作者信息
  • 1 中国质量检验检测科学研究院, 北京 100176
  • 2 西北民族大学生命科学与工程学院, 兰州 730030

通讯作者:

*蒋萍萍(1985), 女, 副研究员, 主要研究方向为食品安全质量控制技术。E-mail:
Optimization of Vatica wine fermentation process and analysis of flavor substances
Ping-Ping JIANG1, * , Dan-Yang HAN2, Hong-Na LIU2, Li SUN1
Affiliations
  • 1 Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China
  • 2 College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou 730030, China
出版时间: 2025-07-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241211001
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摘要
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目的 探究青梅酒发酵最优工艺并分析其风味物质。方法 采用单因素试验和Box-Behnken响应面分析优化青梅酒的发酵条件, 分析酵母添加量、发酵温度和发酵时间对青梅酒发酵的影响。并结合顶空固相微萃取法和气相色谱-质谱联法对青梅酒风味成分进行分析确定其最佳工艺条件。结果 最优工艺条件为: 发酵温度25 ℃、酵母添加量0.5 g/L、发酵时间8 d。其中检测出25种挥发性风味物质, 主要风味活性成分为醇类、酯类、醛酮类、萜烯类等, 分别占风味物质的59.28%、9.07%、17.00%、0.96%。结论 采用此条件发酵所得青梅酒酸甜可口且具有青梅特有清香, 为青梅酒的产业化升级及品质改良提供理论支持。

青梅酒  /  响应面  /  工艺优化  /  风味物质  /  顶空固相微萃取法  /  气相色谱-质谱法

Objective To explore the optimal fermentation process of Vatica wine and analyze its flavor substances. Methods The fermentation conditions of Vatica wine were optimized by single factor experiments and Box-Behnken response surface analysis. The effects of yeast addition amount, fermentation temperature and fermentation time on the fermentation of green plum wine were analyzed. The flavor components of green plum wine were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry to determine the optimal process conditions. Single-factor experiments. Results The optimal technological conditions were as follows: Fermentation temperature 25 ℃, yeast addition 0.5 g/L, fermentation time for 8 days. Among them, 25 kinds of volatile flavor substances were detected. The main flavor active ingredients were alcohols, esters, aldehydes and ketones, terpenes, etc. They accounted for 59.28%, 9.07%, 17.00% and 0.96% of flavor substances, respectively. Conclusion The Vatica wine fermented by this condition is sweet and sour and has the unique fragrance of Vatica, which provides theoretical support for the industrialization upgrading and quality improvement of Vatica wine.

Vatica wine  /  response surface  /  process optimization  /  flavor substances  /  headspace solid-phase microextraction method  /  gas chromatography-mass spectrometry
蒋萍萍, 韩丹阳, 刘红娜, 孙利. 青梅酒发酵工艺优化及风味物质分析. 食品安全质量检测学报, 2025 , 16 (13) : 127 -134 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241211001
Ping-Ping JIANG, Dan-Yang HAN, Hong-Na LIU, Li SUN. Optimization of Vatica wine fermentation process and analysis of flavor substances[J]. Journal of Food Safety & Quality, 2025 , 16 (13) : 127 -134 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241211001
正文
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0 引言
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青梅别名“酸梅”“梅果”, 果实饱满, 果肉清脆, 酸甜可口, 大量种植于我国广东、浙江及福建等地区。产量丰富, 适用于深加工。但青梅酸度较高, 无法用于鲜食, 生产季节性较强、成熟期较集中且不易储存, 极易腐烂变质, 严重限制了青梅产业的发展[1]。
青梅可发酵成果酒, 酒体淡黄, 香醇细腻, 香气浓郁, 口感绵柔, 具有青梅特有的风味。保留了青梅原有的营养成分, 每100 g可食用部分中水分高达92.0 g, 碳水化合物6.3 g, 蛋白质0.7 g, 脂肪0.3 g, 灰分0.3 g, 粗纤维0.4 g, 铁0.6 mg, 钙12 mg, 以及微量的磷, 还有16种对人体非常有益的氨基酸[2]。通过发酵仍保留了功能成分, 如甾醇、黄酮类物质[3], 具有生津止渴和良好的抗氧化能力[4]。此外, 在青梅酒的发酵过程中, 微生物将青梅中的还原糖转化成多种酯、醇、萜烯类等物质, 将青梅的香气和色泽都融入了酒液中, 从而香气浓郁、色泽良好, 又丰富了青梅的营养价值, 改善了风味。
目前关于青梅的研究多集中在青梅汁脱苦工艺优化[5]、挥发酸的控制技术[6]、青梅酒澄清膜过滤技术[7-8], 而关于整体工艺条件以及青梅酒香型方面的研究还较少, 仅有叶倩雯等[9]对青梅酒发酵的初始pH和糖浓度等进行了有限研究, 尚未有人对发酵时间、发酵温度和酵母接种量等重要工艺进行优化, 也未有将发酵工艺与产品风味相结合的探讨。市场仍以酒精浸泡法制得的甜酒为主[10], 此法所得成品苦味较重, 香味不足, 酒体单薄[2], 无法满足消费者的需求, 市场反映偏冷淡, 特别是在酒的香型和口感方面的理论性指导较少, 对酒的风味特征描述不明确, 这将对我国青梅酒产业今后的发展有一定限制。
本研究对青梅酒发酵工艺进行优化, 并对最优工艺条件下青梅酒作风味物质分析, 以期优化青梅酒整体风味, 为青梅酒的产业化发展提供理论基础。
1 材料与方法
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1.1 材料与试剂
青梅: 广东云浮市市售; 果酒专用酵母SY(安琪酵母股份有限公司); 黄冰糖、食品级维生素C (vitamin C, VC)(上海誉鑫生物科技有限公司)。
硫酸铜、氢氧化钠、酚酞、甲基蓝、氯化钠(分析纯, 天津市百世化工有限公司); 聚四氟乙烯(分析纯, 美国默克密理博公司); 果胶酶(食品级, 活力>50000 U/g, 河南万邦实业有限公司); 偏重亚硫酸钾、酒石酸氢钾(食品级, 晟发生物科技有限公司)。
1.2 仪器与设备
LYT-330型手持糖度仪、ASY-5-11型酒精计、SJ-3F型数显酸度计(上海仪电科学仪器股份有限公司); YP202型电子天平(精度0.01 g)、YXQ-LS-50SII型立式压力蒸汽灭菌器(上海津平科学仪器有限公司); 5957C-7890A型气相色谱-质谱联用仪、HP-INNOWAX色谱柱(60 m×0.25mm, 0.5 μm)(美国Agilent公司)。
1.3 试验方法
1.3.1 主要工艺流程
主要工艺流程如图1。
1.3.2 操作要点
选用七八分成熟度, 大小一致, 外观无损的青梅, 洗净去核后浸泡在青梅:水质量比为1:2含VC的蒸馏水中, 添加0.5%果胶酶酶解8 h, 采用0.45 μm孔径微膜过滤得青梅汁[9]。添加40 mg/L偏重亚硫酸钾, 用黄冰糖调节发酵液含糖量至20%, 用酒石酸氢钾调节发酵液pH至3.5[11]。取料液比5:100 (g:mL)的酵母粉溶于蒸馏水, 38 ℃活化30 min。接入活化好的酵母, 于500 mL锥形瓶25 ℃恒温主发酵7 d, 发酵结束用直接滴定法测定残糖量。将主发酵后的酒体与酒渣快速分离, 青梅酒移至另一容器, 20 ℃密封贮存(陈酿)30 d进行后发酵。陈酿后的青梅酒加入100 mg/L明胶澄清处理, 随后以0.45 μm孔径微膜进行过滤。将发酵好的青梅酒转入贮藏罐, 60~70 ℃热水杀菌30 min, 冷却取出, 于10 ℃贮存。
1.3.3 单因素试验
以还原糖含量和酒精浓度为评价指标, 分别探讨发酵时间(3、5、7、9、11 d)、发酵温度(20、22、24、26、28 ℃)、酵母添加量(0.3、0.4、0.5、0.6、0.7 g/L) 3个因素对青梅酒发酵效果的影响。各因素固定水平值: 发酵液pH 3.5, 酵母添加量0.5 g/L, 发酵温度24 ℃, 初始糖度20%。
1.3.4 响应面优化试验设计
为得到青梅酒发酵最佳工艺条件, 单因素试验后, 运用Box-Behnken响应面分析[12-13], 选择发酵时间、发酵温度和酵母添加量3因素进行响应面试验, 以酒精度作为响应值进行优化, 所有试验均重复3次, Box-Behnken试验因素与水平设计如表1。
1.3.5 理化指标测定
酒精度的测定: 参考GB 5009.225—2016《食品国家安全标准 酒中乙醇浓度的测定》中的酒精计法; 糖度的测定: 参考GB/T 12143—2008《饮料通用分析方法》中的手持折光仪法; 还原糖含量的测定: 参考GB/T 15038—2006《葡萄酒、果酒通用分析方法》中的直接滴定法; pH的测定: 参考GB 5009.237—2016《食品国家安全标准 食品pH值的测定》, 采用SJ-3F型数显酸度计测定。
1.3.6 感官评定
感官评定标准如表2。
1.3.7 风味物质测定
顶空固相微萃取-气相色谱-质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS- SPME-GC-MS)条件[14-16]: 用10 mL移液管准确移取8.0 mL试样于20 mL顶空瓶, 加入2.0 g NaCl, 用聚四氟乙烯隔垫密封, 置于集热式恒温加热器中, 于40 ℃平衡20 min, 将已活化好的固相微萃取纤维头(250 ℃活化20 min)插入顶空瓶萃取40 min, 直接进样分析。
GC条件[17]: 色谱柱: HP-INNOWAX (60 m× 0.25 mm, 0.5 μm); 程序升温: 初始温度60 ℃, 保持1 min, 以2 ℃/min的速率升至255 ℃, 保持20 min; 载气: 高纯氦气(纯度≥99.999%); 进样口温度: 250 ℃; 分流比: 1:1, 空气流速10 mL/min, 恒流模式进样。
MS条件[18]: 离子源为电子电离(electronicionization, EI)源, 电子能量70 eV; 传输线温度250 ℃; 离子源温度: 230 ℃; 溶剂延迟: 6 min; 质量扫描范围: m/z 25~400。
定性分析: 青梅酒挥发性物质经色谱分离后, 所得质谱信息经美国国家标准技术研究所(National Institute of Standards and Technology, NIST) 20标准谱库检索及资料分析, 结合人工图谱解析, 选取匹配度≥85%的化合物, 进行定性分析。定量分析: 采用峰面积归一化法计算各物质相对含量。
1.4 数据处理
所有试验结果均重复测定3次, 以平均值±标准偏差表示; 采用SPSS 22.0软件进行单因素方差分析(analysis of variance, ANOVA), 采用Duncan法检验数据的差异显著性(P<0.05)。
2 结果与分析
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2.1 单因素试验
2.1.1 发酵时间的影响
如图2所示, 发酵时间为3~5 d时, 发酵时间短, 酵母活性不足导致发酵不完全, 发酵液酒精度较低, 还原糖含量偏高, 且不利于风味物质的积累[19]。此时, 酒体呈淡黄色, 香气一般, 口感粗糙、酸涩。随发酵时间延长, 酵母代谢和繁殖进入旺盛期, 发酵液还原糖含量逐步降低, 酒精浓度逐渐上升。发酵前5 d, 酒精度升高速度及还原糖含量下降速度均较快。7 d时, 发酵基本达到终点并趋于稳定。发酵7~11 d, 还原糖含量和酒精浓度变化无显著差异(P>0.05), 主要是因为酵母代谢副产物的累积抑制了酵母的进一步发酵[20]。此时青梅酒香气良好, 口感纯正、酒体协调, 具有典型的青梅酒风味。因此选择发酵时间为5、7、9 d进行下一步实验。
2.1.2 发酵温度的影响
酵母的生长繁殖与温度密切相关, 发酵温度直接影响青梅酒品质。如图3所示, 温度升高, 还原糖含量降低, 酒精度上升。20~24 ℃时, 还原糖含量较高, 酒精度较低。这是由于温度太低, 酵母生长被抑制, 糖的转化率降低, 发酵时间延长, 发酵不完全。随着温度升高, 酵母生长繁殖加速, 酵母活性增强, 还原糖含量下降, 酒精度升高。这说明酵母的生长速率会随温度的上升而加快, 酶的活性会越高, 所需发酵时间也相对较短。但温度过高会破坏青梅酒的品质和口感, 导致风味物质流失[21-22], 且产生不良味道, 影响口感。当发酵温度为24 ℃时, 青梅酒的发酵过程趋于稳定, 此时产品口感柔和、香气良好、品质较好。因此选择发酵温度为22、24、26 ℃进行下一步实验。
2.1.3 酵母添加量的影响
如图4所示, 随着发酵的进行, 由于酵母对糖的降解代谢产生乙醇, 酒精度上升, 还原糖含量不断下降。酵母添加量为0.3~0.4 g/L时, 酵母本身的代谢繁殖较为缓慢, 发酵周期延长, 发酵不充分, 导致青梅酒中还原糖含量偏高且酒精度偏低。当酵母添加量为0.5 g/L时, 还原糖含量达到最低值, 酒精度达到最高值。此时, 酒体色泽良好, 口感绵长, 香气协调。而当酵母添加量为0.6~0.7 g/L时, 酒精度下降, 还原糖含量增加。由此得出酵母添加量越大, 青梅酒酒精度越高, 糖的降解作用越好。但酵母添加量过多会加速酵母呼吸、繁殖, 消耗过多糖分, 致使发酵液中用于产生酒精的糖分减少。且由于酒液中营养成分的消耗及代谢产物的生成, 破坏了酵母优良的发酵环境, 导致酵母早衰和自溶, 使得青梅酒的酒精度下降[23-24]。因此选择酵母添加量为0.4、0.5、0.6 L/g进行下一步实验。
2.2 青梅酒发酵条件的响应面优化试验
2.2.1 响应面试验设计及结果
以单因素试验结果为基础, 选取发酵时间(A)、发酵温度(B)、酵母添加量(C) 3因素进行响应面试验设计, 选取酒精度为响应值(表3)。采用Design-Expert对响应值进行整理分析得到回归方程: Y=11.26+0.13A+0.26B+0.087C- 0.025AB+0.025AC+0.014BC-0.41A2-0.43B2-0.53C2。
2.2.2 方差分析
由表4可知, 此模型方程极显著, P<0.0001, R2=0.9525, 一定程度可以反映青梅酒的酒精度与青梅酒加工工艺参数间的线性关系。R2adj为0.8914, 模型拟合度良好; 失拟项P=0.1341>0.05, 表明差异不显著, 即可以用此模型进行预测。一次项B和二次项A2、B2、C2影响极显著(P<0.01), 表明这几个因素对青梅酒酒精度影响较大。依据F的大小, 各因素对青梅酒酒精度的影响程度为: 发酵温度>发酵时间>酵母添加量。
2.2.3 因素间交互作用分析
从图5可知, 随着各因素水平的增加, 青梅酒中酒精度呈现先升高后降低的趋势, 且B对酒精度的影响要大于A和C。另外, 等高线的形态能够反映出各因素的交互作用对响应值的影响, 当等高线为圆形时, 其交互作用不显著, 而当等高线为椭圆形时, 则说明其交互作用显著[25]。发酵温度(B)是影响酒精度的最主要因素, 其与发酵时间(A)、酵母添加量(C)的交互作用中, 等高线多呈椭圆形, 表明交互作用较显著, 而A与C的交互作用等高线近圆形, 交互影响较弱。
2.2.4 最佳工艺条件确定
通过回归模型的预测最佳理论工艺为发酵温度25.41 ℃, 酵母添加量为0.54 g/L, 发酵时间8.27 d, 此发酵条件下的酒精度为11.34%vol。根据实际操作的方便性, 以发酵时间8 d、发酵温度25 ℃、酵母添加量0.5 g/L为最优条件进行测定, 结果酒精度平均值为11.52%vol, 与理论酒精度值11.34%vol仅相差0.18%, 因此试验结果与预测模型吻合程度高。
2.3 青梅酒风味物质检测结果及分析
风味物质是影响青梅酒感官评价的直接因素, 也是评价青梅酒品质特征的重要指标。青梅酒中的大多数风味物质来源于发酵过程中的酵母代谢和繁殖, 主要包含醇类、酯类、酸类、醛酮类等[26]。果酒富含的风味物质富集在一起, 相互协调, 赋予青梅酒特别的风味[27-28]。同时青梅酒的风味也受到发酵条件的影响, 不同果酒风味物质的成分和含量变化使其构成的香型不同。
由表5可知, 青梅酒主要风味物质成分为醇类(59.28%)和酯类(9.07%), 其次为醛酮类(17.00%)和萜烯类(0.96%), 检测出25种化合物。酯类是为果酒提供花香味与水果香味的主要物质, 对果酒总体香气形成有重要作用[29]。如乙酸乙酯、辛酸乙酯和正己酸乙酯等都为青梅酒提供了丰富浓郁的果香。代表性物质苯甲酸乙酯(1.03%)由苯甲酸与乙醇反应生成, 具有类似于冬青油和依兰的果香味[30], 是青梅酒的典型风味物质。醇类化合物种类虽少, 但含量最高, 可能是由相应的氨基酸或糖的降解代谢产生, 是果酒中的主要香气物质[31-32]。而异戊醇、异丁醇等化合物则为青梅酒提供了丰富的水果香。醛酮类物质也较为丰富, 其中, 3-羟基-2-丁酮含量较高, 具有强烈的奶香味。而苯甲醛则是青梅特有的芳香物质[33], 具有独特的苦杏仁味, 相对百分含量占2.75%。酸类物质则是酵母代谢的次级产物, 如辛酸(0.51%), 这些酸少量存在时可与酯类和醇类物质协同增香, 但含量过高会导致酒体的香气和品质下降[34]。青梅酒中具有含量丰富的萜烯类物质, 通常以单萜、倍半萜烯的形式存在, 如alpha-松油醇、(S)-3,7-二甲基-7-辛烯-1-醇等, 赋予青梅酒饱满浓郁的香气, 为酒体风味物质的复杂性和典型性做出贡献。黄娟等[35]对刺梨米酒的发酵工艺进行优化后, 检测出的主要风味物质与本研究类似, 主要为醇、酯和酮, 但未能检出萜烯类物质, 因此青梅酒因为原料优势, 得益于丰富的萜烯类物质, 在风味上相比其他果酒会更具特色。
研究表明异戊醇、乙酸乙酯、异丁醇、苯甲酸乙酯、苯甲醛等物质是青梅酒的主要香气成分, 青梅酒发酵过程中产生的苯甲醛及苯甲酸乙酯则是青梅酒典型风味的标志。综合感官分析, 最优工艺条件青梅酒感官评分为86分, 口感饱满醇厚, 香气持久浓郁, 具有青梅典型性风味。
3 结论
收起
研究采用单因素试验和Box-Behnken试验设计, 对青梅酒发酵工艺进行优化, 确定青梅酒最佳发酵工艺参数。此条件下产品的理化指标良好, 感官上色泽淡黄纯正, 口感柔和、酸甜适中, 香气浓郁协调, 回味绵长, 风味突出。
通过HS-SPME-GC-MS鉴定最佳工艺发酵的青梅酒挥发性风味物质有25种, 其主要风味物质为醇类和酯类, 其次为醛酮类和萜烯类。其中, 乙酸乙酯、异戊醇和3-羟基-2-丁酮是主要的风味物质, 对青梅酒的香气形成有重要作用, 相对百分含量分别为2.88%、13.42%和13.3%, 这些物质协同, 成就了青梅酒独特风味。综合感官评价分析, 此条件下发酵制得的青梅酒口感饱满醇厚, 香气持久浓郁, 具有非常明显的青梅酒典型性风味。本研究成功对青梅酒发酵工艺进行了优化, 提升了青梅酒整体风味, 为青梅酒品质改良提供了关键支撑, 为青梅酒的产业化发展提供了理论基础。
基金
收起
  • 中国质量检验检测科学研究院基本科研业务费项目(2023JK010)
  • 国内外食品安全风险预警防控制度分析研究项目(2024-056)
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2025年第16卷第13期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241211001
  • 接收时间：2024-12-11
  • 首发时间：2026-01-12
  • 出版时间：2025-07-15
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  • 收稿日期：2024-12-11
基金
中国质量检验检测科学研究院基本科研业务费项目(2023JK010)
国内外食品安全风险预警防控制度分析研究项目(2024-056)
作者信息
    1 中国质量检验检测科学研究院, 北京 100176
    2 西北民族大学生命科学与工程学院, 兰州 730030

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*蒋萍萍(1985), 女, 副研究员, 主要研究方向为食品安全质量控制技术。E-mail:
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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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