刺梨黑糯米酒香气成分的GC/MS分析

Analysis of Flavoring Compositions of Roxburgh Rose Black Glutinous Rice Wine by GC/MS

采用溶剂萃取提取刺梨黑糯米酒香气成分,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49个峰,鉴定出41种香气化合物,占总含量的99.311%。结果表明,酯类化合物是构成该酒香气的主要成分,其次为醇类、有机酸类化合物。香气成分中苯甲醇含量达15.044%,说明该酒保存了刺梨原料的香气。

The flavoring compositions of roxb urgh rosa black glutinous rice wine were extracted by solvent and then analyzed by GC/MS and their relative content were measured by use of chromatographic peak area normalization method. As a result,49 peaks were separated an 41 kinds of flavoring compounds were identified, 99.311% of total flavoring compositions. The main flavoring compositions were ester compounds （higher relative content） and alcohol compounds and then organic acid compounds. Among them, benzyl alcohol accounted for 15.044 %, which suggested that the wine reserved the aroma of roxburgh rosa after production processing.