Position: Home > Articles > Analysis of Aroma Components in Red Raspberry Wine by GC-MS
FOOD SCIENCE
2007,28
(12)
420-422
红莓发酵酒香气成分的GC-MS分析
作 者：
师艳秋;辛秀兰;邵威平;江波;苏东海;吴志明
单 位：
北京电子科技职业学院生物技术应用中心;甘肃农业大学食品科学与工程学院;北京化工大学生命科学院;中国食品工业(集团)公司
关键词：
红莓发酵酒;香气成分;气相色谱-质谱
摘 要：
利用溶剂萃取法对红莓发酵酒中的香气成分进行提取,采用气相色谱-质谱(GC-MS)联用技术进行分析,得到红莓酒总离子流色谱图中共186个峰,经过NIST谱库联机检索,鉴定出54种化合物,约占色谱流出峰总面积的89.40%。结果表明,醇类化合物相对百分含量为41.49%,是红莓发酵酒中含量最多的一类化合物。红莓发酵酒中的主要香气化合物为2,3-丁二醇和异戊醇,相对含量分别为20.79%和12.83%。
译 名：
Analysis of Aroma Components in Red Raspberry Wine by GC-MS
作 者：
SHI Yan-qiu1,XIN Xiu-lan2,3,*,SHAO Wei-ping1,JIANG Bo4,SU Dong-hai3,WU Zhi-ming3 (1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2.College of Life Science, Beijing University of Chemical Technology, Beijing 100029, China; 3.Biotechnology Application Center, Beijing Vocational College of Science and Technology, Beijing 100029, China; 4.China National Food Industry Corp. , Beijing 100062, China)
关键词：
red raspberry wine;aroma components;gas chromatography-mass spectrometry (GC-MS)
摘 要：
Aroma components of red raspberry Wine were extracted by solvent extraction method and analyzed by GC-MS. There were 186 peaks in total-ion current chromatogram, and 54 compounds were identified through the retrieval in NIST bank, accounting for 89.40% of the total area of chromatogram eluting peaks. The results showed that the relative content of alcohol compounds was 41.49% (the highest content). The main flavoring compounds were 2,3-butanedio with its relative content as 20.79% and 3-methyl-1-butanol with its relative content as12.83 % and ethyl acetate with its relative content as 3.34%.
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