| 刺葡萄酒香气成分的研究 |
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| 引用本文： | 鲍瑞峰,秦丹,唐明,邓良,杨捷.刺葡萄酒香气成分的研究[J].酿酒科技,2010(2):53-56. |
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| 作者姓名： | 鲍瑞峰 秦丹 唐明 邓良 杨捷 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南,长沙,410128 |
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| 摘 要： | 利用液-液萃取法提取刺葡萄酒中的挥发性香气成分，用气相色谱-质谱（GC—MS）技术进行分析。通过计算机图谱鉴定出47个峰，46种香气物质，并利用面积归一法，计算出一些香气成分的相对含量，其中醇类为主要成分。
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| 关 键 词： | 葡萄酒 刺葡萄酒 香气成分 气质联用（GC—MS） |
Study on the Flavoring Compositions of V.didii.Foex Fruit Wine |
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| BAO Rui-feng,QIN Dan,TANG Ming,DENG Liang,YANG Jie.Study on the Flavoring Compositions of V.didii.Foex Fruit Wine[J].Liquor-making Science & Technology,2010(2):53-56. |
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| Authors: | BAO Rui-feng QIN Dan TANG Ming DENG Liang YANG Jie |
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| Affiliation: | College of Food Science and Technology/a>;Hu'nan Agricutural University/a>;Changsha/a>;Hu'nan 410128/a>;China |
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| Abstract: | The volatile flavoring compositions in V.didii.Foex fruit wine were extracted by headspace soild-phase micro-extraction.Then they were analyzed by GC-MS(gas chromatography/mass spectrometry).There were 47 peaks and 46 flavoring substances detected in the wine.Through the comparison of their spectra with the reference spectra,the relative content of some flavoring substances was calculated by peak area normalization method and alcohols were proved as the main flavoring substances in the wine. |
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| Keywords: | wine V didii Foex fruitwine flavoring compositions GC-MS |
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