固相微萃取法分析南果梨果酒香气成分

Analysis of Nanguopear ratafee’Aroma Composition with the Method of Solid Phase Micro Extraction

将澄清处理后的南果梨果汁添加一定量的酵母菌进行酒精发酵,所得南果梨果酒采用固相微萃取法提取、气相色谱-质谱法(GC-MS)进行分析确认出28种化学成分,其主要成分及相对含量分别为乙醇(52.35%),辛酸乙酯(7.46%),异戊醇(6.61%),癸酸乙酯(4.17%),乙酸异戊酯(3.84%),己酸乙酯(3.57%),乙酸乙酯(3.40%),2-甲基-1-丁醇(2.22%),苯乙醇(1.73%),正丙醇(1.19%)2,-甲基-1-丙醇(1.11%),加入其他成分,共占总检总出量的94.17%。

After clarifying the Nanguo Pear juice,add a certain amount of yeast for alcohol fermentation,with the method of solid-phase microextraction（SPME） analysis volatile components,the aroma components were separated and identified by GC/MS.The experimental results confirmed the presence of 28 aroma components when extracted by the method of solid-phase microextraction.The experimental results demonstrate that the major components were Ethanol（52.35 %,） Octanoic acid,ethyl ester（7.46 %）,1-Butanol,3-methyl-（6.61 %,） Decanoic acid,ethyl ester（4.17 %,） 1-Butanol,3-methyl-,acetate（3.84 %,） Hexanoic acid,ethyl ester（3.57 %,） Ethyl Acetate（3.40 %,） 1-Butanol,2-methyl-（2.22 %,） Phenylethyl Alcohol（1.73 %,） 1-Propanol（1.19 %,） 1-Propanol,2-methyl-（1.11 %.） Adding other ingredients,it were detected in the total amount of 94.17 %.