摘要
利用溶剂萃取提取刺梨干酒香气成分,经GC/MS分析,应用色谱峰面积归一法测定各成分的相对含量共检出36个峰,鉴定出31种香气化合物,占总含量的97.58%。相对含量较高的香气成分为苯乙醇、3-己烯醇1,3-丁二醇、3-甲硫基丙醇、乙氧基丁酸酯、乳酸乙酯、γ-丁内脂、dl-二甲基苹果酸、乙酸、十八烯酸等。
Flavoring compositions of Rosa roxburghii Tratt dry wine were extracted by solvent and then analyzed by GC/MS and their relative content were determined according to the area normalization. As a result, 36 peaks were separated and 31 kinds of flavoring compounds were identified, 97.58 % of total peak area. The main flavoring compositions with higher relative content were benzeneethanol, 3-hexen-1-ol, 1,3-butanediol, methionol, ethyl hydrogen succinate, ethyl lactate, γ-Butyrolactone, diethyl dl-malate, acetic acid, and oleic acid etc.
出处
《酿酒科技》
北大核心
2008年第2期114-115,共2页
Liquor-Making Science & Technology
基金
贵阳学院重点科研课题(2007理工014)
关键词
果酒
刺梨干酒
香气成分
气相色谱-质谱法
fruit wine
Rosa roxburghii Tratt dry wine
flavoring compositions
GC/MS
