中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 基于SPME-GC/MS的猕猴桃酒香气成分研究 西北农林科技大学学报(自然科学版) 2007,35 (6) 89-93
Position: Home > Articles > Analysis of aromatic components in kiwifruit wine by gas chromatography-mass spectrometry with solid phase microextraction Journal of Northwest A & F University(Natural Science Edition) 2007,35 (6) 89-93

基于SPME-GC/MS的猕猴桃酒香气成分研究

作  者：
郭静;岳田利;袁亚宏;高振鹏
单  位：
西北农林科技大学食品科学与工程学院
关键词：
猕猴桃酒;香气成分;固相微萃取;气相色谱-质谱
摘  要：
利用顶空固相微萃取(Head space solid phase microextraction,HS-SPME)和气相色谱-质谱联用技术(Gas chromatography/Mass spectrometry,GC/MS)对猕猴桃酒香气成分进行了分析鉴定。结果表明:①从猕猴桃酒中共分离鉴定出82种香气成分,其中新发现香气成分有邻苯二甲酸二丁酯(0.04%)、2-苯乙基月桂酸酯(0.01%)、棕榈酸乙酯(0.75%)、肉豆蔻酸乙酯(0.17%)、月桂酸乙酯(1.93%)、法呢醇(0.05%)、橙花叔醇(0.03%)共7种;②香气中相对含量较高的酯类有癸酸乙酯(8.52%)、丙酮酸异戊酯(7.51%)、乙酸乙酯(6.22%)、辛酸乙酯(6.00%)、乙酸苯乙基酯(3.61%)、月桂酸乙酯(1.93%)、乙酸己酯(1.28%)、己酸乙酯(0.92%)、乙酸异丁酯(0.87%)等;③香气中相对含量较高的醇类有2-甲基-1-丁醇(13.29%)、异丁醇(5.40%)、苯乙醇(3.18%)、己醇(0.79%)等;④香气中相对含量较高的脂肪酸类主要有辛酸(4.37%)、癸酸(3.99%)。此外,还检测出可能构成猕猴桃酒特征香气组分的α-松油醇、里哪醇等香气成分。
译  名：
Analysis of aromatic components in kiwifruit wine by gas chromatography-mass spectrometry with solid phase microextraction
作  者：
GUO Jing,YUE Tian-li,YUAN Ya-hong,GAO Zheng-peng (College of Food Science and Engineering,Northwest A & F University,Yangling,Shaanxi 712100,China)
关键词：
kiwifruit wine;aroma components;head space solid phase microextraction;gas chromatography-mass spectrometry
摘  要：
The aroma components of kiwifruit wine were analyzed by gas chromatography-mass spectrometry with head space solid phase microextraction,and 82 components were identified.The results showed as follow:① 7 aroma components including Dibutyl phthalate(0.04%),2-phenylethyl laurate(0.01%),Hexadecanoic acid ethylester(0.75%),Myristic Acid,ethyl ester(0.17%),Lauric acid,ethyl ester(1.93%),(E.E)-Farnesol(0.05%) and Trans-nerolidol(0.03%) were reported for the first time.②Esters in the main aroma components with higher relative content in kiwifruit wine included Decanoic acid,ethylester(8.52%),Iso-amyl pyruvate(7.51%),Ethyl Acetate(6.22%),Ethyl caprylate(6.00%),Acetic acid,phenethyl ester(3.61%),Lauric acid,ethyl ester(1.93%),Acetic acid,hexyl ester(1.28%),Hexanoic acid,ethylester(0.92%),and Acetic acid.2-methylpropyl ester(0.87%).③Alcohol with higher content included 2-Menthyl-1-butanol(13.29%),Lsobutyl alcohol(5.40%),Phenylethyl Alcohol(3.18%)and Hexyl alcohol(0.79%).④Fatty acid consisted of Octanoic Acid(4.37%),and Decanoic acid(3.99%).And some possible characteristic of aroma components of kiwifruit wine were detected such as p-Menth-l-en-4-ol and Linalool etc.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46