| 气相色谱-质谱联用法对菠萝、杧果和米蕉混酿果酒的香气物质的分析 |
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| 引用本文： | 王宇光,雷禄旺,胡光烈,李枚秋,邱志斌.气相色谱-质谱联用法对菠萝、杧果和米蕉混酿果酒的香气物质的分析[J].热带作物学报,2005,26(2):14-18. |
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| 作者姓名： | 王宇光 雷禄旺 胡光烈 李枚秋 邱志斌 |
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| 作者单位： | [1]中国热带农业科学院,热带生物技术研究所,热带作物生物技术国家重点实验室,海口571101 [2]华南热带农业大学食品科学与工程学系,海南儋州571737 [3]海口经济职业技术学院,海口571101 |
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| 摘 要： | 采用气相色谱-质谱（GC-MS）联用法对菠萝、杧果和米蕉果实混酿的果酒的香气物质进行了分析.结果表明,菠萝、杧果和米蕉混酿果酒的香气物质的化学成分与菠萝果酒有显著差异,其中混酿果酒的香气物质更为丰富,尤其是包含着更多的中、高沸点的香气物质.这为感观评价提供了仪器分析依据.
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| 关 键 词： | 热带水果 混酿果酒 香气物质 气相色谱-质谱 |
| 收稿时间： | 2003-12-22 |
| 修稿时间： | 2005-05-08 |
Analysis of Flavors of Wine from Mixture of Pineapple, Mango and Banana By GC-MS |
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| Wang Yuguang, Lei Luwang, Hu Guanglie, Li Meiqiu,Qiu Zhibing.Analysis of Flavors of Wine from Mixture of Pineapple, Mango and Banana By GC-MS[J].Chinese Journal of Tropical Crops,2005,26(2):14-18. |
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| Authors: | Wang Yuguang Lei Luwang Hu Guanglie Li Meiqiu Qiu Zhibing |
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| Institution: | 1.State Key Biotechnology Laboratory for Tropical Crops, CATAS, Haikou 571101 ; 2.Institute of Tropical Bioscience and Biotechnology, CATAS, Haikou 571101 ; 3. College of Food Science and Engineering, SCUTA, Danzhou, Hainan 571737; 4. Haikou College of Economic and Vocational Technology, Haikou 571 l0 l |
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| Abstract: | The flavors of wine from mixed fermentation of pineapple, mango and banana were analyzed by GC-MS. The results showed that the volatile compounds of the wine from the mixture of pineapple, mango and banana were significantly different from those of the pineapple wine. The blending wine of pineapple, mango and banana was affluent in the volatile compounds of middle or high boiling point. This provides the basis of instrumental analysis for sensory evaluation of the wine. |
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| Keywords: | tropical fruits wine of mixed fermentation flavor GC-MS |
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