| 以浓缩苹果汁酿造的苹果酒挥发性香气成分分析 |
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| 引用本文： | 龙明华.以浓缩苹果汁酿造的苹果酒挥发性香气成分分析[J].酿酒科技,2006(6):94-95. |
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| 作者姓名： | 龙明华 |
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| 作者单位： | 杨凌职业技术学院,陕西,杨凌,712100 |
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| 摘 要： | 采用固相微萃取法(SPME)提取苹果酒中的香气成分,然后利用GC-MS对苹果酒香气成分进行了鉴定分析,共分离得出30种香气成分,鉴定出了27种香气的化学成分,约占色谱流出组分总峰面积的93.83%,其中苹果酒香气成分中相对含量较高的高级醇类有2-甲基-1-丁醇(46.21%),2,3-丁二醇(11.8%),苯乙醇(10.84%),3-呋喃乙醇(1.86%),4-羟基苯乙醇(0.37%)等;酯类有乙酸乙酯(1.14%),软脂酸乙酯(4.73%),丁二酸单乙酯(3.09%),辛酸乙酯(0.76%),己酸乙酯(0.52%)等.
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| 关 键 词： | 分析检测 苹果酒 香气成分 固相微萃取 气相色谱-质谱法 |
| 文章编号： | 1001-9286(2006)06-0094-02 |
| 收稿时间： | 2006-02-23 |
| 修稿时间： | 2006年2月23日 |
Analysis of Volatile Flavoring Components in Cider |
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| LONG Ming-hua.Analysis of Volatile Flavoring Components in Cider[J].Liquor-making Science & Technology,2006(6):94-95. |
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| Authors: | LONG Ming-hua |
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| Affiliation: | Yangling Vocational and Technical College, Yangling, Shanxi 712100, China |
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| Abstract: | The flavoring components in cider were extracted by solid phase microextraction(SPME) and then analyzed by GC-MS.There were 30 kinds of compositions separated from cider and 27out of them identified(93.83 % of the total peak areas).Higher alcohols of higher relative content in cider included 1-Butanol,2-methyl-(46.21 %),2,3-Butanediol(11.8 %),and benzene ethanol(10.84 %),3-Fluranm ethanol(1.86 %),4-hydroxy-benzene ethanol(0.37 %)etc.;Esters included ethyl acetate(1.14 %),ethyl palmitoate(4.73 %),ethyl hydrogen-succinate(3.09 %),ethyl octanate(0.76 %) and ethyl caproate(0.52 %) etc. |
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| Keywords: | determination cider flavoring components SPME Gas Chromatography-Mass Spectrometry(GC-MS) |
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