摘要
利用固相微萃取和气相色谱、质谱联用技术,对猕猴桃果酒中的香气成分进行分析,研究了萃取温度、萃取时间、加电解质的量对猕猴桃果酒香气物质萃取的影响,优化了提取条件,建立了快速测定猕猴桃酒中香气物质的方法。结果表明,最佳萃取温度为40℃,最佳萃取时间为40min,最佳加盐量为0.3g/mL。
A rapid and simple method was developed for determination of aroma components in kiwifruit wine by head-space solid phase micro-extraction coupled with gas chromatography-mass spectrometry. Extraction time. extraction temperature and concentration of salt were optimized. The result showed that： the optimal extraction temperature is 40℃, the optimal extraction time 40min, the optimal concentration of salt is 0.3g/mL.
出处
《农产品加工（下）》
2007年第3期34-36,共3页
Farm Products Processing
基金
国家西部项目(2001BA901A19)
霍英东基金(81065)
国家"十五"科技攻关项目(2001BA501A15-2.3)
国家农业科技跨越计划(2005-4.1)。
关键词
固相微萃取
气质联用
猕猴桃酒
香气成分
solid phase micro-extraction
gas chromatography-mass spectrometry
kiwifruit wine
aroma component
