猕猴桃果酒香气成分的气相色谱/质谱分析

Analysis of Aroma Components of Kiwifruit Wine by Gas Chromatography/Mass Spectrometry

采用溶液萃取法提取猕猴桃果酒中的香气成分 ,经气相色谱 质谱联机分析 ,分离出 4 4个峰 ,鉴定出4 2种化合物 ,占总峰面积的 94 .5 1%。其中主要为 3 甲基丁醇、2 甲基丙醇、苯乙醇、乙酸乙酯、四氢化 2 甲基噻吩、辛酸、二氢化 2 (3H) 呋喃酮、乙酸 3 甲基丁酯、己酸、1H 吲哚 3

Aroma components in the Kiwifruit wine were extracted by solvent extraction. According to the analysis of gas chromatography/mass spectrometry, 44, peaks were separated and 42 components were identified. The identified constituents represent 94.51% of the total peak area. The main components were 3-methyl-1-butanol; 2-methy-4-propanol; phenylethyl alcohol; ethyl acetate; tetrahydro-2-methyl-thiophene; octanoic acid; dihydro-2 (3H)-furanone; 3-methyl-1-butanol, acetate; hexanoic acid; 1H-indole-3-ethanol, etc.