银杏酒成分分析及其品质鉴定

该研究分析了以银杏为原料酿制的银杏酒的主要理化指标、风味物质、有益成分及有害成分。理化指标及风味物质分析结果表明，银杏酒的基本理化指标符合清香型白酒国家标准，但银杏酒中酯类和醇类在主要风味中所占比例介于清香型酒和米香型酒之间，总酸所占比例与酱香型白酒接近；有益成分分析结果表明，银杏酒中总黄酮含量为0.04 g/L，银杏内酯含量＞3.29 g/L。有害物质分析结果表明，银杏酒中甲醇含量符合国家标准要求，未检出氢氰酸和银杏酸，成品酒饮用安全；成品酒品尝显示：产品银杏味突出，苦味较重。

Component analysis and quality identification of ginkgo wine

The main physicochemical indexes, main flavor substances, beneficial components and harmful components of ginkgo wine made from ginkgo were studied. The results of physicochemical indexes and flavor components analysis showed that the basic physicochemical indexes of ginkgo wine met the National Standards of light-flavor Baijiu, but the proportion of esters and alcohols in the main flavor substances of ginkgo wine was between the proportion in light-flavor Baijiu and rice-flavor Baijiu, and the proportion of total acid was close to that of sauce-flavor Baijiu. The results of beneficial components analysis showed that the total flavonoids content was 0.04 g/L, and the ginkgolides content was above 3.29 g/L. The results of harmful substances analysis showed that methanol content in ginkgo wine met the requirements of National Standard, and the ginkgo wine product without the hydrocyanic acid and ginkgolic acid was safe, which had strong bitter taste and ginkgo flavor.