| 发酵型菠萝蜜果酒香气成分的GC/MS分析 |
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| 引用本文： | 张玲,张钟,海金萍,张旭. 发酵型菠萝蜜果酒香气成分的GC/MS分析[J]. 酿酒科技, 2011, 0(11): 113-116 |
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| 作者姓名： | 张玲 张钟 海金萍 张旭 |
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| 作者单位： | 1. 广东石油化工学院化学与生命科学学院,广东茂名,525000
2. 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 广东石油化工学院科学研究基金资助 |
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| 摘 要： | 采用液液萃取提取发酵型菠萝蜜果酒的香气成分,再用气相色谱-质谱联用(GC/MS)技术对果酒的香气成分进行了分析。共检测出27种挥发性成分,其峰面积占总量的99.52%。其中醇类6种,含量为85.99%;酯类7种,含量为4.05%;酸类7种,含量为3.44%;酮类3种,含量为1.48%,其他物质占4.56%。醇类中含量最高的是苯乙醇,达57.82%,其次是3-甲基-1-丁醇,含量为23.03%,它们是菠萝蜜果酒香气的主体成分。这些物质相互间的协同作用使菠萝蜜果酒体现出特殊的果香和发酵香。
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| 关 键 词： | 菠萝蜜 果酒 香气成分 GC/MS |
Analysis of Flavoring Compositions of Fermenting Jackfruit Fruit Wine by GC/MS |
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| ZHANG Ling,ZHANG Zhong,HAI Jinping , ZHANG Xu. Analysis of Flavoring Compositions of Fermenting Jackfruit Fruit Wine by GC/MS[J]. Liquor-making Science & Technology, 2011, 0(11): 113-116 |
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| Authors: | ZHANG Ling ZHANG Zhong HAI Jinping ZHANG Xu |
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| Affiliation: | ZHANG Ling1,ZHANG Zhong1,HAI Jinping1 and ZHANG Xu2(1.College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming,Guangdong 525000,2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou,Guangdong 510640,China) |
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| Abstract: | The flavoring compositions of fermenting Jackfruit fruit wine were extracted by liquid-liquid extraction,and then analyzed by GC/MS.There were 27 kinds of volatile compounds detected with their peak area 99.52 % of total flavoring compositions.Among them,there were 6 kinds of alcohols(85.99 %),7 kinds of esters(4.05 %),7 kinds of acids(3.44 %),3 kinds of ketones(1.48 %),and other flavoring compositions(4.56 %).The content of phenylethyl alcohol was the highest in alcohols as 57.82 % and then followed by 3-m... |
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| Keywords: | Jackfruit fruit wine flavoring compositions GC/MS |
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