| 猕猴桃干酒香气成分的GC/MS分析 |
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| 引用本文： | 梁新红,赵功玲.猕猴桃干酒香气成分的GC/MS分析[J].安徽农业科学,2006,34(19):5022-5023. |
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| 作者姓名： | 梁新红 赵功玲 |
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| 作者单位： | 1. 河南科技学院食品学院,河南,新乡,453003;西北农林科技大学食品科学与工程学院,陕西,杨凌,712100
2. 河南科技学院食品学院,河南,新乡,453003 |
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| 摘 要： | 采用溶剂萃取法提取猕猴桃干酒中的香气成分,经气相色谱-质谱联机分析,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成分的相对含量。结果表明,共鉴定出45种香气成分,约占总峰面积的95.37%,相对含量较高的香气成分主要有3-甲基-1-丁醇、2,3-丁二醇、苯乙醇、乳酸乙酯、丁二酸单乙酯、辛酸、二氢-吡喃-2,6-(三氢)-二酮、四氢-2-甲基噻吩等。
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| 关 键 词： | 猕猴桃干酒 香气成分 气相色谱-质谱分析 |
| 文章编号： | 0517-6611（2006）19-5022-02 |
| 收稿时间： | 07 4 2006 12:00AM |
| 修稿时间： | 2006-07-04 |
Analysis of Aroma Component of Dry Kiwi Wine with Gas Chromatography/Mass Spectrometry |
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| LIANG Xin-hong et al.Analysis of Aroma Component of Dry Kiwi Wine with Gas Chromatography/Mass Spectrometry[J].Journal of Anhui Agricultural Sciences,2006,34(19):5022-5023. |
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| Authors: | LIANG Xin-hong |
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| Abstract: | Chemical constituents of the volatile compounds from the dry kiwi wine were studied.The aroma components were extracted by solvent extraction and analyzed with gas chromatogram-mass spectrometry(GC/MS).And their relative contents were determined according to the area normalization.45 components representing 95.37% of total peak area were identified.The main aroma components with higher relative content were 3-methyl-l-butanol,2,3-butanediol,phenylethyl alcohol,ethyl lactate,monoethyl succinate,octanoic acid,dihdropyran-2,6-(3H)-dione,tetrahydro-2-methyl-thiophene,etc. |
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| Keywords: | Dry kiwi wine Aroma components Gas chromatography/mass spectrometry analysis |
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