猕猴桃干酒香气成分的GC/MS分析  

Analysis of Aroma Component of Dry Kiwi Wine with Gas Chromatography/Mass Spectrometry

作　　者：梁新红[1] 赵功玲[1] 

机构地区：[1]河南科技学院食品学院

出　　处：《安徽农业科学》2006年第19期5022-5023,共2页Journal of Anhui Agricultural Sciences

摘　　要：采用溶剂萃取法提取猕猴桃干酒中的香气成分,经气相色谱-质谱联机分析,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各成分的相对含量。结果表明,共鉴定出45种香气成分,约占总峰面积的95.37%,相对含量较高的香气成分主要有3-甲基-1-丁醇、2,3-丁二醇、苯乙醇、乳酸乙酯、丁二酸单乙酯、辛酸、二氢-吡喃-2,6-(三氢)-二酮、四氢-2-甲基噻吩等。Chemical constituents of the volatile compoumds from the dry kiwi vine were studied. The aroma components were extracted by solvent extraction and analyzed with gas chromatogram-mass spectrometry （GC/MS）, And their relative contents were determined according to the area normalization. 45 components representing 95.37% of total peak area were identified. The main aroma components with higher relative content were 3-methyl-1-butanol, 2, 3-butanediol, phenylethyl alcohol, ethyl lactate, monoethyl succinate, octanoic acid, dihdropyran-2,6-（3H）-dione, tetrahydro-2-methyl-thiophene, etc.

关 键 词：猕猴桃干酒 香气成分 气相色谱-质谱分析 

分 类 号：TS262[轻工技术与工程—发酵工程]