| 发酵型茶酒香气成分的GC-MS初步分析 |
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| 引用本文： | 邱新平,李立祥,赵常锐,倪媛,余红军.发酵型茶酒香气成分的GC-MS初步分析[J].酿酒科技,2011(9):100-102,106. |
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| 作者姓名： | 邱新平 李立祥 赵常锐 倪媛 余红军 |
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| 作者单位： | 安徽农业大学茶叶生物化学与生物技术教育部、农业部重点实验室,安徽合肥,230036 |
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| 基金项目： | 安徽省高等学校“十五”优秀人才计划项目资助(安徽省教育厅教秘人2005 79号) |
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| 摘 要： | 采用溶剂萃取法提取发酵型茶酒中的香气物质,经气相色谱-质谱联用(GC-MS)分析,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各组分的相对含量。结果表明,共鉴定出72种香气成分,相对含量较高的香气成分主要有丁二酸单乙酯、苯乙醇、4-羟基苯乙醇、4-羟基丁酸、咖啡因、2,3-丁二醇、己酸、丁二酸二乙酯、辛酸、辛酸乙酯、苹果酸、对羟基肉桂酸乙酯、没食子酸乙酯、棕榈酸乙酯等。
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| 关 键 词： | 发酵型茶酒 香气成分 气相色谱-质谱法(GC-MS) |
Preliminary Analysis of Flavoring Compositions of Tea-flavor Fermenting Wine by GC-MS |
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| QIU Xinping,LI Lixiang,ZHAO Changrui,NI Yuan , YU Hongjun.Preliminary Analysis of Flavoring Compositions of Tea-flavor Fermenting Wine by GC-MS[J].Liquor-making Science & Technology,2011(9):100-102,106. |
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| Authors: | QIU Xinping LI Lixiang ZHAO Changrui NI Yuan YU Hongjun |
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| Affiliation: | QIU Xinping,LI Lixiang,ZHAO Changrui,NI Yuan and YU Hongjun(Key Lab of Tea Biochemistry & Biotechnology,Ministry of Education and Ministry of Agriculture,Anhui Agricultural University,Hefei,Anhui 230036,China) |
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| Abstract: | Flavoring compositions of tea-flavor fermenting wine were extracted by solvent extraction and then analyzed by GC-MS and their relative content were determined according to area normalization method.As a result,72 kinds of flavoring compounds were identified.The main flavoring compositions with higher relative content were ethyl hydrogen succinate,phenylethyl alcohol,benzeneethanol,4-hydroxy-butanoic acid,caffeine,2,3-butanediol,hexanoic acid,butanedioic acid,diethyl ester,octanoic acid,octanoic acid ethyl ... |
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| Keywords: | tea-flavor fermenting wine flavoring compositions GC-MS |
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