| GC-MS与HPLC分析荔枝酒的苦味物质 |
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| 引用本文： | 陈勇,赵德阳,王进,曾宪远.GC-MS与HPLC分析荔枝酒的苦味物质[J].酿酒科技,2007(5):92-94. |
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| 作者姓名： | 陈勇 赵德阳 王进 曾宪远 |
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| 作者单位： | 1. 广东帝浓酒业有限公司,广东,惠来,515226
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： | 岭南特色水果酿造优质果酒核心技术研究及产业化项目 |
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| 摘 要： | 利用GC-MS分析了荔枝酒中的主体化学成分,各个组分经过质谱图对照分析,鉴定出包括酯、脂肪酸、芳香烃、酮和多种醇类物质,同时利用HPLC分析了酒体中的多种氨基酸.这些物质中,一部分是皮和核中浸提出来的,一部分是通过发酵过程转化而来的,其可使酒体显得更加饱满、柔和.影响荔枝酒口感的主要为后苦味物质,本文对荔枝酒的苦味物质做了分析.
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| 关 键 词： | 分析检测 荔枝酒 气-质联用 HPLC分析 苦味物质 多酚氧化酶 HPLC 对照分析 荔枝酒 苦味物质 Wine Litchi Substances 口感 影响 转化 发酵过程 浸提 氨基酸 酒体 醇类 芳香烃 脂肪酸 质谱图 组分 化学成分 |
| 文章编号： | 1001-9286(2007)05-0092-03 |
| 修稿时间： | 2007-03-06 |
Analysis of Bitterness Substances in Litchi Wine by GC/MS and HPLC |
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| CHEN Yong,ZHAO De-yang,WANG Jin,ZENG Xian-yuan.Analysis of Bitterness Substances in Litchi Wine by GC/MS and HPLC[J].Liquor-making Science & Technology,2007(5):92-94. |
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| Authors: | CHEN Yong ZHAO De-yang WANG Jin ZENG Xian-yuan |
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| Abstract: | The main chemical components of Litchi Wine were analysed by GC-MS. Esters, fatty acids, aromatic hydrocarbon, ketone and many alcohol compounds were identified by mass spectrum comparison. At the same time, a series of animo acids in wine were analysed by HPLC. Some of them were lixiviated from heels and core and some were produced in the fermentation, which made the wine body more soft and rich. After-bitterness substances were the main factors influencing wine taste. The bitterness substances in Litchi Wine were analysed in this paper. |
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| Keywords: | analysis and determination litchi wine G-C/MS HPLC analyse bitterness substance polyphenol oxidase |
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