| 利用气相色谱-质谱法测定枸杞酒中的香味成分 |
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| 引用本文： | 王花俊,刘利锋,张峻松.利用气相色谱-质谱法测定枸杞酒中的香味成分[J].河南农业科学,2011,40(8):210-212. |
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| 作者姓名： | 王花俊 刘利锋 张峻松 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南郑州,450002
2. 山东中烟工业公司技术中心青岛研究所,山东青岛,266101 |
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| 基金项目： | 国家自然科学基金项目(20675073) |
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| 摘 要： | 以枸杞为原料,经浸泡与发酵相结合制备枸杞酒,采用同时蒸馏萃取提取枸杞酒的香味成分,利用气相色谱-质谱联用仪对挥发性香味成分进行分离和鉴定,结果表明:共鉴定出49种成分,占挥发性成分的96.64％,其中醇类有7种,占总面积的73.38％;酯类和内酯种类有18种,占总面积的16.98％,并用面积归一化法测定了各种成分的质量...
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| 关 键 词： | 枸杞 同时蒸馏萃取 香味成分 气相色谱-质谱法 |
Analysis of Flavor Compounds in Lycium barbarum Wine by GC-MS |
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| WANG Hua-jun,LIU Li-feng,ZHANG Jun-song.Analysis of Flavor Compounds in Lycium barbarum Wine by GC-MS[J].Journal of Henan Agricultural Sciences,2011,40(8):210-212. |
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| Authors: | WANG Hua-jun LIU Li-feng ZHANG Jun-song |
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| Institution: | WANG Hua-jun1,LIU Li-feng2,ZHANG Jun-song1(1.School of Food and Bioengineening,Zhengzhou University of Light Industry,Zhengzhou450002,China,2.Qingdao Graduate School,China Tobacco Shandong Industrial Corporation Technology Center,Qingdao 266101,China) |
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| Abstract: | The Lycium barbarum wine was produced by fermentation and marination.The flavor compounds of wine were extracted by simultaneous distillation and extraction equipment(SDE).They were isolated and identified by capillary GC-MS method,and 49 identified compounds accout for 96.64 % of the total mass fraction.The relative contents of constituents were determined by area normalizing method.The mainly flavor compounds were:isoamyl alcohol(34.04%),β-phenylethyl alcohol(33.02%),ethyl lactate(9.48%),isobutanol(5.68%),diethyl succinate(2.60%),phenylethyl acetate(1.48%),etc. |
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| Keywords: | Lycium barbarum SDE Flavor compounds GC-MS |
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