气相色谱-质谱联用法分析苹果酒香气成分的研究

采用溶液萃取法提取并浓缩苹果酒中的香气成分,然后利用气相色谱-质谱联用法(GC-M S)对苹果酒香气成分进行鉴定分析。结果表明,共分离得出44种香气成分,鉴定出了40种香气的化学成分,约占色谱流出组分总峰面积的98.7%,其中苹果酒香气成分中相对含量较高的高级醇类有2-甲基-1-丁醇(2-M ethy l-1-bu-tano l,48.19%)、2,3-丁二醇(2,3-Bu taned io l,13.19%+4.06%)、苯乙醇(B enzene ethano l,12.61%)、3-呋喃乙醇(3-F luranm ethano l,1.97%)、4-羟基苯乙醇(4-Hydroxy-benzene ethano l,0.96%)和2,3-二辛醇(2,3-O ctaned io l,0.55%)等;酯类有丁二酸单乙酯(E thy l hydrogensucc inate,4.29%)、软脂酸乙酯(E thy l pa lm itoate,1.84%)、辛酸乙酯(O ctano ic ac id,ethy l ester,0.43%)、己酸乙酯(H exano ic ac id,ethy lester,0.37%)、乙酸-2-苯乙酯(A cetic ac id,2-pheny lethy lester,0.23%)、癸酸乙酯(E thy l decanoate,0.12%)和乙酸乙酯(E thy l acetate,1.08%)等;脂肪酸类主要有癸酸(D ecano ic ac id,1.05%)、丁酸(Bu teno ic ac id,0.55%)和己酸(H exano ic ac id,0.88%)等,这与其他的研究报道有异同之处。本试验还发现,苹果酒香气成分中含有较多的2-甲基-1-丁醇和丁二酸单乙酯。

Analysis of aromatic components in cider by gas chromatography-mass spectrometry

The aroma components of cider were extracted by solvent extract and analyzed by GC-MS.The relative contents of 44 components were got,and 40 of them were identified,taking up(98.7%) of the total peak areas.Higher alcohols in the main aroma components with higher relative content in cider included 1Butanol,2-methyl-(48.19%),2,3-Butanediol(13.19%+4.06%),Benzene ethanol(12.61%),3-Fluranm ethanol(1.97%),Benzene ethanol,4-hydroxy-(0.96%) and 2,3-Octanediol(0.55%).Esters included Ethyl hydrogensuccinate(4.29%),Ethyl palmitoate(1.84%),Octanoic acid,ethyl ester(0.43%),Hexanoic acid,ethylester(0.37%),acetic acid,2-phenylethylester(0.23%),Ethyl decanoate(0.12%) and Ethyl acetate(1.08%).Fatty acids consisted of Decanoic acid(1.05%),Butenoic acid(0.55%) and Hexanoic acid(0.88%).The results present the similarities and differences with other studies.The experiment also showed higher contents of 1-Butanol,2-methyl-and Ethyl hydrogensuccinate in aroma components of cider.