发酵型茶酒香气成分的GC-MS初步分析

Preliminary Analysis of Flavoring Compositions of Tea-flavor Fermenting Wine by GC-MS

采用溶剂萃取法提取发酵型茶酒中的香气物质,经气相色谱-质谱联用(GC-MS)分析,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各组分的相对含量。结果表明,共鉴定出72种香气成分,相对含量较高的香气成分主要有丁二酸单乙酯、苯乙醇、4-羟基苯乙醇、4-羟基丁酸、咖啡因、2,3-丁二醇、己酸、丁二酸二乙酯、辛酸、辛酸乙酯、苹果酸、对羟基肉桂酸乙酯、没食子酸乙酯、棕榈酸乙酯等。

Flavoring compositions of tea-flavor fermenting wine were extracted by solvent extraction and then analyzed by GC-MS and their relative content were determined according to area normalization method. As a result, 72 kinds of flavoring compounds were identified. The main flavoting compositions with higher relative content were ethyl hydrogen succinate, phenylethyl alcohol, benzeneethanol, 4-hydroxy-butanoie acid, caffeine, 2, 3-butanediol, hexanoic acid, butanedioic acid, diethyl ester, octanoic acid, octanoic acid ethyl ester, malic acid, p-hydroxycinnamic acid, ethyl ester, ethyl gallate, hexadceanoic acid, and ethyl ester etc.