| 应用GC-MS分析越橘酒中主要香气成分的研究 |
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| 引用本文： | 陈雪,吴林,李刚.应用GC-MS分析越橘酒中主要香气成分的研究[J].安徽农业科学,2010,38(16):8645-8647. |
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| 作者姓名： | 陈雪 吴林 李刚 |
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| 作者单位： | 1. 吉林农业大学园艺学院,吉林长春,130118
2. 吉林省产品质量监督检验院,吉林长春,130022 |
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| 基金项目： | 农业部公益性行业科研专项，农业部948"十一五"重大专项，吉林省科技厅项目，长春市科技局项目 |
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| 摘 要： | 目的]研究越橘酒中主要香气成分。方法]利用水蒸气蒸馏萃取法对3个地区越橘酒的挥发性成分进行萃取,采用气相色谱-质谱（GC-MS）技术进行分析。结果]在3个地区的样品中共检测到主要挥发性物质40种,其中普遍存在的成分有21种。结论]苯乙醇在所有样品中含量最高,是越橘酒香气的主要成分。
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| 关 键 词： | 水蒸气蒸馏 越橘酒 香气 GC-MS |
Determination of Aroma Compounds in Blueberry Wine by GC-MS |
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| CHEN Xue et al.Determination of Aroma Compounds in Blueberry Wine by GC-MS[J].Journal of Anhui Agricultural Sciences,2010,38(16):8645-8647. |
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| Authors: | CHEN Xue |
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| Institution: | CHEN Xue et al(Horticulture College,Jilin Agricultural University,Changchun,Jilin 130118) |
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| Abstract: | Objective] The purpose was to research the aroma compounds in blueberry wine.Method] The volatile compounds in blueberry wine were extracted by steam distillation extraction,and were analyzed by GC-MS.Result] Forty compounds were detected and identified.Among of them,twenty-one compounds were widespread.Conclusion] The content of phenylethanol was the highest of all the samples.It was the main compound of aroma in blueberry wine. |
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| Keywords: | GC-MS |
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