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。
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 ofthem 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.
出处
《酿酒科技》
北大核心
2006年第6期94-95,共2页
Liquor-Making Science & Technology
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
determination
cider
flavoring components
SPME
Gas Chromatography-Mass Spectrometry (GC-MS)