| 红提葡萄中香气成分的GC-MS分析 |
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| 引用本文： | 梁茂雨,陈怡平,纵伟.红提葡萄中香气成分的GC-MS分析[J].现代食品科技,2007,23(5):79-81. |
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| 作者姓名： | 梁茂雨 陈怡平 纵伟 |
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| 作者单位： | 漯河市食品工业学校,河南,漯河,462000;郑州轻工业学院食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 采用水蒸气蒸馏法提取红提葡萄的挥发性成分，利用GC-MS技术进行分析，分离并确定了53个组分，其中3-羟基-2-丁酮、1．羟基-2．丙酮、糠醛、2，4-二羟基．2，5．二甲基-3（2H）．呋喃酮）、丁内酯、糠醇、苯乙醇、糠酸甲酯、5-羟甲基糠醛、亚油酸乙酯、肉豆蔻酸、棕榈酸、棕榈烯酸、油酸、亚油酸和亚麻酸其相对含量分别为1．36％、1．79％、18．547％、7,04％、2,22％、1．07％、11．08％、3．524％、3．06％、1．11％、1,48％、12．21％、2．55％、4．11％、9．58％和4．34％。表明红提葡萄为一种非芳香型品种。
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| 关 键 词： | 红提葡萄 香气成分 气相色谱-质谱法 |
| 文章编号： | 1673-9078(2007)05-0079-03 |
| 收稿时间： | 2007/1/19 0:00:00 |
| 修稿时间： | 2007年1月19日 |
The Volatile Components in Red Grape Analyzed by GC-MS |
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| LIANG Mao-yu,CHEN Yi-pin,ZONG Wei.The Volatile Components in Red Grape Analyzed by GC-MS[J].Modern Food Science & Technology,2007,23(5):79-81. |
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| Authors: | LIANG Mao-yu CHEN Yi-pin ZONG Wei |
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| Affiliation: | (1.Luohe Food Industry School, Luohe 462000, China);(2.School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002,China) |
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| Abstract: | The volatile components from red grape were extracted by steam distillation and then 53 compounds were identified by analyzing the isolated volatile components using GC-MS.The concentration of the main components,including 3-hydroxy-butanone,1-hydroxy-2-propanone,furfural,2,4-dihydroxy-2,5-dimethyl-3(2H)-furanone,butyrolactone,2-furanmethanol,phenylethyl alcohol,methyl furoate,5-hydroxymethyl-furfural,methyl linoleate,myristic acid,palmitic acid,palmitoleic acid,oleic acid,linoleic acid and linolenic acid,were found to be 1.36%,1.79%,18.547%,7.04%,2.22%,1.07%,11.08%,3.524%,3.06%,1.11%,1.48%,12.21%,2.55%,4.11%,9.58% and 4.34%,respectively.It showed that red grape was a kind of non-sweet grape. |
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| Keywords: | Red grape Volatile components GC-MS |
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