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| 气相色谱-质谱法分析啤酒中的风味物质 | |
| 引用本文： | 宋兴良,朱化雨. 气相色谱-质谱法分析啤酒中的风味物质[J]. 食品研究与开发, 2006, 27(5): 115-116,94 |
| 作者姓名： | 宋兴良 朱化雨 |
| 作者单位： | 临沂师范学院化学系,山东,临沂,276005 |
| 摘 要： | 采用乙醚直接萃取和蒸馏-乙醚萃取2种方法提取,以气相色谱一质谱法对啤酒的风味物质进行定性分析,从啤酒中共分离鉴定出37种成分,其主要成分是甲酸异戊酯、甲酸异丙酯、苯乙醇、异戊醇、2-乙氧基丙醇等酯类和醇类物质,它们的含量约占总量的70%以上. |
| 关 键 词： | 气相色谱一质谱法 啤酒香味成分 萃取 |
| 收稿时间： | 2006-03-28 |
| 修稿时间： | 2006-03-28 |
THE ANALYSIS OF BEER FLAVOR BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY |
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| SONG Xing-liang,ZHU Hua-yu. THE ANALYSIS OF BEER FLAVOR BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY[J]. Food Research and Developent, 2006, 27(5): 115-116,94 | |
| Authors: | SONG Xing-liang ZHU Hua-yu |
| Affiliation: | Department of Chemistry, Linyi Normal University, Linyi 276005,Shandong,China |
| Abstract: | The beer sample are treated by aether extraction and distillation-aether extraction, then separated and determined by gas chromatography-mass spectrometry(GC-MS), 37 kinds of flavor volatiles have been identified, five main compounds(1-Butanol-3-methyl-formate, Formic acid-1-methylethyl ester, Phenylethyl Alcohol, 1-Butanol-2-methyl,2-Ethoxy-1-propanol) represented more than 70 % of the total contents. |
| Keywords: | gas chromatography-mass spectrometry(GC-MS) beer flavor extraction |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |