气相色谱-质谱联用法对菠萝、杧果和米蕉混酿果酒的香气物质的分析  

Analysis of Flavors of Wine from Mixture of Pineapple,Mango and Banana By GC-MS

作　　者：王宇光[1] 雷禄旺[1] 胡光烈[2] 李枚秋[2] 邱志斌[3] 

机构地区：[1]中国热带农业科学院热带生物技术研究所热带作物生物技术国家重点实验室,海口571101 [2]华南热带农业大学食品科学与工程学系,海南儋州571737 [3]海口经济职业技术学院,海口571101

出　　处：《热带作物学报》2005年第2期14-18,共5页Chinese Journal of Tropical Crops

摘　　要：采用气相色谱-质谱(GC-MS)联用法对菠萝、杧果和米蕉果实混酿的果酒的香气物质进行了分析。结果表明,菠萝、杧果和米蕉混酿果酒的香气物质的化学成分与菠萝果酒有显著差异,其中混酿果酒的香气物质更为丰富,尤其是包含着更多的中、高沸点的香气物质。这为感观评价提供了仪器分析依据。The flavors of wine from mixed fermentation of pineapple, mango and banana were analyzed by GC-MS. The results showed that the volatile compounds of the wine from the mixture of pineapple, mango and banana were significantly different from those of the pineapple wine. The blending wine of pineapple, mango and banana was affluent in the volatile compounds of middle or high boiling point. This provides the basis of instrumental analysis for sensory evaluation of the wine.

关 键 词：热带水果 混酿果酒 香气物质 气相色谱-质谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程]