| 固相微萃取—气质联用分析杨桃酒的主要香气成分 |
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| 引用本文： | 郭惜雅,张丽玲,黄鹭强. 固相微萃取—气质联用分析杨桃酒的主要香气成分[J]. 农产品加工．学刊, 2011, 0(5): 92-94,99. DOI: 10.3969/j.issn.1671-9646(X).2011.05.027 |
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| 作者姓名： | 郭惜雅 张丽玲 黄鹭强 |
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| 作者单位： | 1. 福建师范大学,生命科学学院,福建,福州,350108
2. 福建农林大学,食品科学学院,福建,福州,350002 |
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| 摘 要： | 采用固相微萃取和气相色谱—质谱联用技术,分析杨桃酒的香气成分。顶空固相微萃取(HS—SPME)方法共检出57种化合物,鉴定出占总挥发性成分71.9%的41种物质,主要成分是苯乙醇(10.85%)、异戊醇(7.178%)、辛酸(4.039%)、丁二酸二乙酯(3.851%)和邻苯二甲酸异丁基辛酯(3.591%)。浸入固相微萃取(IM-SPME)方法共检出56种化合物,鉴定出占总挥发性成分71.4%的40种物质,主要成分是邻苯二甲酸二异丁酯(10.93%)、苯乙醇(5.957%)、异戊醇(4.230%)、苯甲酸乙酯(2.277%)和辛酸(2.158%)。
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| 关 键 词： | 杨桃酒 香气成分 顶空固相微萃取 浸入固相微萃取 气相色谱—质谱法 |
Analysis of Aroma Components in Carambola Wine by SPME-GC/MS |
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| Guo Xiya,Zhang Liling,Huang Luqiang. Analysis of Aroma Components in Carambola Wine by SPME-GC/MS[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(5): 92-94,99. DOI: 10.3969/j.issn.1671-9646(X).2011.05.027 |
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| Authors: | Guo Xiya Zhang Liling Huang Luqiang |
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| Affiliation: | 1.College of Life Sciences,Fujian Normal University,Fuzhou,Fujian 350108,China; 2.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China) |
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| Abstract: | The aroma components in Carambola Wine are analyzed by solid phase micro-extraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS).57 components are detected and 41 compounds(71.9% of total) are identified,the main constituents are Phenylethyl Alcohol(10.85%),1-Butanol,3-methyl-(7.178%),Octanoic Acid(4.039%),Butanedioic acid,diethyl ester(3.851%),Phthalic acid,isobutyl octyl ester(3.591%)when used HS-SPME-GC/MS.56 components are detected and 41 compounds(71.9% of total)are identified,the main constituents are 1,2-Benzenedicarboxylic acid,bis(2-methylpropyl)ester(10.93%)、Phenylethyl Alcohol(5.957%)、1-Butanol,3-methyl-(4.230%)、Benzoic acid,ethyl ester(2.277%),Octanoic Acid(2.158%) when used IM-SPME-GC/MS. |
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| Keywords: | carambola wine aroma components HS-SPME IM-SPME GC-MS |
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