| 气质联用分析青梅发酵酒和浸泡酒的香气成分 |
| |
| 引用本文： | 杨红亚,吴少华,王兴红,彭谦.气质联用分析青梅发酵酒和浸泡酒的香气成分[J].酿酒科技,2005(9):80-83. |
| |
| 作者姓名： | 杨红亚 吴少华 王兴红 彭谦 |
| |
| 作者单位： | 云南大学、云南省微生物研究所、教育部微生物资源开发研究重点实验室,云南,昆明,650091 |
| |
| 摘 要： | 采用气相色谱-质谱联用对青梅发酵酒和浸泡酒的香气成分进行分析，鉴定出青梅发酵酒中的64个香气成分，除苯甲醇（8．119％）外，其他主要成分均由酵母发酵产生。青梅酒中还有4-羟基苯乙醇、4-羟基丁酸乙酯。从青梅浸泡酒中鉴定出48种挥发性化合物，其中以棕榈酸乙酯（14．493％）、亚油酸乙酯（11．652％）、油酸乙酯（9．244％）等高级脂肪酸酯、笨甲醛（10．870％）等成分为主。青梅的典型香气成分苯甲醛含量较高。
|
| 关 键 词： | 气质联用 青梅 发酵酒 浸泡酒 香气成分 |
| 文章编号： | 1001-9286(2005)09-0080-04 |
| 收稿时间： | 2005-04-21 |
| 修稿时间： | 2005年4月21日 |
Analysis of Flavoring Compositions in Green Plum Fruit Fermenting Wine and in Green Plum Fruit Steeping Wine by GC-MS |
| |
| YANG Hong-ya,WU Shao-hua,WANG Xing-hong,PENG Qian.Analysis of Flavoring Compositions in Green Plum Fruit Fermenting Wine and in Green Plum Fruit Steeping Wine by GC-MS[J].Liquor-making Science & Technology,2005(9):80-83. |
| |
| Authors: | YANG Hong-ya WU Shao-hua WANG Xing-hong PENG Qian |
| |
| Abstract: | The flavoring compositions in green plum fruit fermenting wine and in green plum fruit steeping wine were analyzed and compared by GC-MS. As a result, 64 compounds were determined from fermenting wine. These compounds were formed through yeast fermentation except benzyl alcohol. Besides, 4-hydroxy-phenethanol and ethyl 4-hydroxybutyrate were also determined in fermenting wine. 48 kinds of volatile compounds were determined from steeping wine mainly including ethyl palmitate (14.493 %), ethyl linoleate (11.652 %), ethyl oleate (9.244 %), and benzaldehyde (10.870 %) etc. The typical flavor of green plum fruit wine could be ascribed to the high content of benzaldehyde. (Tran. by YUE Yang) |
| |
| Keywords: | GC-MS green plum fruit fermenting wine steeping wine flavoring composition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
