Position: Home > Articles > Analysis of aroma components in Bamashen wine by GC-MS
Journal of Southern Agriculture
2013,44
(5)
833-837
巴马神酒香气成分的GC-MS分析
作 者：
袁竹连;张贞发
单 位：
广西民族师范学院化学与生物工程系
关键词：
巴马神酒;香气成分;醇类;酯类;分析鉴定;气相色谱-质谱联用技术(GC-MS)
摘 要：
【目的】了解巴马神酒的香气特征,为生产品质优良的巴马神酒及其系列产品、鉴别伪劣产品、规范市场营销提供重要参考依据。【方法】以溶液萃取法提取巴马神酒中的香气成分,利用气相色谱—质谱联用技术(GC-MS)进行分析鉴定。【结果】从巴马神酒中共检测出16种香气化合物,分别为醇类、缩醛类、酚类、酯类、烃类和杂烷类,其中醇类、缩醛类、酚类是巴马神酒中香气贡献最大的三类化合物,占相对质量分数的92.612%;主要的香气化合物有:苯乙醇(44.480%)、十二醛二甲缩醛(18.801%)、3-甲基丁醇(13.212%)、二丁基羟基甲苯(8.679%)、2-甲基丁醇(5.822%),占相对质量分数的90.994%。【结论】巴马神酒中各香气成分含量存在较大差异,但相互作用共同赋予了巴马神酒独特的香气风格和品质。
译 名：
Analysis of aroma components in Bamashen wine by GC-MS
作 者：
YUAN Zhu-lian,ZHANG Zhen-fa (Department of Chemistry and Biological Engineering,Guangxi Normal University for Nationalities,Chongzuo, Guangxi 532200,China)
关键词：
Bamashen wine;aroma component; alcohols; esters; analysis and identification;GC-MS
摘 要：
【Objective】The aroma components in Bamashen wine were determined in order to provide references for producing quality products, identifying sham products and regulating wine market. 【Method】The aroma components in Bamashen wine were extracted using solution extraction method, identified by gas chromatography-mass spectrometry (GC-MS). 【Result】 Sixteen kinds of aroma compounds were detected including alcohols, acetals, phenols, esters, hydrocarbon and alkanes. Among them, alcohol, aldehyde and phenol compounds made the most important contribution to the aroma of Bamashen wine, and their relative mass fraction was 92.612%. The essential aroma components included phenylethyl alcohol (44.480%),dodecane,lauryl aldehyde climethyl acetal (18.801% ),3-methyl butanol (13.212% ),butylated hydroxytoluene (8.679%),2-methyl butanol(5.822%). Their relative mass fraction was 90.994%. 【Conclusion】There is significant difference in the contents of aroma components in Bamashen wine, but their interaction gives unique flavor and quality to Bama god wine.
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