| 番茄酒酒精蒸馏后香味成分的GC-MS分析 |
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| 引用本文： | 韩明.番茄酒酒精蒸馏后香味成分的GC-MS分析[J].酿酒科技,2007(4):124-125. |
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| 作者姓名： | 韩明 |
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| 作者单位： | 广州城市职业学院生物与环境工程系,广东,广州,510405 |
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| 摘 要： | 采用CH2CI2萃取番茄酒酒精蒸馏后的香气成分,经GC-MS分析共分离鉴定出3种化合物,其含量占测定成分的99.99%,其中主要成分依次为苯乙醇(65.52%)、4-羟基丁酸乙酸乙酯(31.66%)和1,3-丙二醇二乙酯(2.81%).
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| 关 键 词： | 番茄酒 香气成分 GC-MS 番茄酒 酒精蒸馏 香味成分 分析 Distillation Wine Tomato 二乙酯 丙二醇 乙酸乙酯 羟基丁酸 苯乙醇 测定 含量 化合物 分离鉴定 香气成分 |
| 文章编号： | 1001-9286（2007）04-0124-02 |
| 修稿时间： | 2007-02-05 |
Analysis of Flavoring Compositions of Tomato Wine after Distillation by GC-MS |
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| HAN Ming.Analysis of Flavoring Compositions of Tomato Wine after Distillation by GC-MS[J].Liquor-making Science & Technology,2007(4):124-125. |
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| Authors: | HAN Ming |
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| Affiliation: | Department of Biology and Environment Engineering, Guangzhou, Guangdong 510405, China |
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| Abstract: | The flavoring compositions of tomato wine after distillation was extracted by CH2CI2.Three compounds were separated and determined by GC-MS,the content of which accounted for 99.99 % of the total detected compositions(benzeneethanol 65.52 %,ethyl 4-hydroxybutanoate 2.81 %,and 1,3-propanediol,diacetate 31.66 %). |
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| Keywords: | tomato wine flavoring compositions gas chromatography-mass spectrometry(GC-MS) |
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