GC-MS分析比较广西5种果酒中的香气成分  

Comparison of Aroma Components in Five Fruit Wine of Guangxi by GC-MS

作　　者：袁竹连[1] 张贞发[1] 

机构地区：[1]广西民族师范学院化学与生物工程系,广西崇左532200

出　　处：《湖北农业科学》2013年第3期665-669,共5页Hubei Agricultural Sciences

基　　金：广西应用化学优势特色重点学科研究项目(ZDXK-C2012001)

摘　　要：采用液液萃取法分别提取了广西5种果酒中的香气成分,结合气相色谱-质谱联用仪(GC-MS)进行检测。共鉴定出化合物58种,包括22种酯类、11种酸类、7种醛类、6种醇类、4种苯酚类、4种杂环类、4种其他类共7大类,5种果酒香气成分及相对含量各有差异;香气种类数按照金樱子酒、罗城山野葡萄酒、稔子酒、酸梅酒、余甘酒依次增加;香气成分除稔子酒以醇类物质为主外,其他4种酒均以酯类物质为主;采用二氯甲烷萃取时,与中层酒样相比,下层酒样富集了较多的香气成分。The aroma components of five fruit wines were analyzed by liquid-liquid extraction method and detected by gas chromatography-mass spectrometry(GC-MS).The result showed that a total of 58 aroma components were identified,mainly including 22 esters,11 acids,7 aldehydes,6 alcohols,4 phenols,4 heterocyclics,and 4 other compounds.Aroma components and their relative contents were different in five fruit wines,aroma numbers increased separately according to the Rosa laevigata Michx wine,wild grape wine of Luo city,Fructus rhodomyrti wine,sour plum wine,Fructus phyllanthus wine;aroma components of F.rhodomyrti wine were mainly alcohols,other wines were mainly esters;the under sample had more aroma components than the middle sample by dichloromethane extraction method.

关 键 词：气相色谱-质谱联用仪(GC-MS) 果酒 香味成分 

分 类 号：S[农业科学]