| 酒花油的HS-GC/MS分析研究 |
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| 引用本文： | 李红,王云川,张五九,吴永阳,骆怀民,黄彦君,郑昕.酒花油的HS-GC/MS分析研究[J].食品与发酵工业,2004,30(10):52-58. |
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| 作者姓名： | 李红 王云川 张五九 吴永阳 骆怀民 黄彦君 郑昕 |
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| 作者单位： | 1. 中国食品发酵工业研究院酿酒工程研发部,北京,100027;深圳金威啤酒有限公司与中国食品发酵工业研究院联合研究中心,深圳,518019
2. 深圳金威啤酒有限公司,深圳,518019;深圳金威啤酒有限公司与中国食品发酵工业研究院联合研究中心,深圳,518019 |
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| 摘 要： | 采用静态顶空 气相色谱 质谱法 (HS GC/MS)对酒花油的成分进行了分析研究 ,共分离和鉴定了 74种化合物 ,它们分别属于萜烯类碳氢化合物、含氧化合物和含硫化合物。用归一法对所测酒花油的成分进行定量分析发现 ,萜烯类碳氢化合物占酒花油的 5 0 %～ 80 %左右 ,含氧化合物占 1 0 %～ 2 5 %左右 ,含硫化合物占 2 %以下。以酒花挥发性成分为基础对酒花进行聚类分析 ,既能寻找酒花的替代品也能够进行酒花品种的鉴定。
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| 关 键 词： | 酒花 酒花油 萜烯 静态顶空气相色谱-质谱 |
| 修稿时间： | 2004年6月1日 |
Study on Hop Oils by HS-GC/MS |
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| Li Hong , Wang Yunchuan , Zhang Wujiu , Wu Yongyang , Luo Huaimin , Huang Yanjun , Zheng Xin.Study on Hop Oils by HS-GC/MS[J].Food and Fermentation Industries,2004,30(10):52-58. |
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| Authors: | Li Hong Wang Yunchuan Zhang Wujiu Wu Yongyang Luo Huaimin Huang Yanjun Zheng Xin |
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| Affiliation: | Li Hong 1,3 Wang Yunchuan 2,3 Zhang Wujiu 1,3 Wu Yongyang 2,3 Luo Huaimin 2,3 Huang Yanjun 2,3 Zheng Xin 2,3 1 |
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| Abstract: | A study on hop oils by static HS-GC/MS was conducted. A total of 74 compounds, including terpenoid hydrocarbon fraction and fractions consist of chemically bound oxygen compounds and chemically bound sulfur compounds, were isolated and identified. The quantitive results showed that the terpenoids comprised 50%～80% of the total essential oils content, the fractions chemically-bound oxygen compounds comprised 10%～25% of the total essential oils and that the chemically bound sulfur compounds comprised less than 2% of the total essential oils. The cluster analysis based on the hop volatile compounds can be used to find the proximity of hop aroma and to distinguish hop varieties. |
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| Keywords: | beer hop oils terpenoid static HS-GC/MS |
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