Position: Home > Articles > Analysis of Aroma Components in Different Mulberry Cultivars-Honey Wines Using Gas Chromatography-Mass Spectrometry
FOOD SCIENCE
2009,30
(4)
169-173
不同品种桑椹的蜂蜜发酵酒香气成分的GC-MS分析
作 者：
陈娟;阚建全;杜木英;江建军
单 位：
西南大学食品科学学院;四川工商职业技术学院
关键词：
混种家桑;大十桑椹;红果2号桑椹;红果1号桑椹;蜂蜜桑椹酒;香气成分;气相色谱-质谱法
摘 要：
本实验采用溶剂萃取法提取并浓缩蜂蜜桑椹酒的香气成分,利用气相色谱-质谱联用法(GC-MS)对不同品种桑椹(混种家桑、无核大十桑椹、红果2号桑椹和红果1号桑椹)的蜂蜜发酵酒的香气成分进行了分析研究。结果表明,四个品种桑椹的蜂蜜发酵酒中共鉴定出的香气成分种数为混种家桑酒59种、大十桑椹酒56种、红果2号桑椹酒50种、红果1号桑椹酒50种;四种酒中共有的香气成分为45种,含量排在前10位的成分有5种相同,为四种醇3-甲基-1-丁醇、2-甲基-1-丙醇、苯乙醇、4-羟基苯乙醇和一种待定物质,但其相对含量差异较大;四种蜂蜜桑椹酒中各自还含有一些独有的香气成分;这些香气成分共同构成了不同品种桑椹的蜂蜜发酵酒相似和独特的香气与风格。
译 名：
Analysis of Aroma Components in Different Mulberry Cultivars-Honey Wines Using Gas Chromatography-Mass Spectrometry
作 者：
CHEN Juan1,2,KAN Jian-quan1,,DU Mu-ying1,JIANG Jian-jun2(1.College of Food Science,Southwest University,Chongqing 400715,China ;2.Sichuan Technology and Business College,Dujiangyan 611830,China)
关键词：
intermixed variety mulberry;Dashi mulberry;Hongguo 2 mulberry;Hongguo 1 mulberry;honey-mulberry wine;aroma component;gas chromatography-mass spectrometry
摘 要：
The aroma components in honey-mulberry wines which were fermented with different cultivars of mulberry(hybrid mulberry,Dashi mulberry,Hongguo2 mulberry and Hongguo1 mulberry) were extracted by solvent extract and analyzed by GC-MS.The results indicated that the identified amount of aroma components of four honey-mulberry wines is as follows:hybrid wine 59,Dashi wine 56,Hongguo2 wine 50,Hongguo1 wine 50,and their common aroma components are 45.Moreover,there are 5 common components ranked before 10 among all 45 components,which are 1-butanol,3-methyl-,1-propanol,2-methyl-,benzeneethanol,benzeneethanol,4-hydroxy-and one certain substance,but their relative contents in four wines are very different.Besides,each of four honey-mulberry wines also contains a few particular aroma components.These components lead to a similar and unique aroma and style for honey-mulberry wines fermented with different cultivars of mulberry.
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