黄金梨干酒香气成分分析  

Analysis of the Flavoring Compositions of Hwang Kumbae Wine

作　　者：张文叶[1] 张峻松[1] 梁萌[1] 李光照[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《酿酒科技》2007年第6期125-126,129,共3页Liquor-Making Science & Technology

摘　　要：利用溶剂萃取法对黄金梨干酒中的香气成分进行提取,采用气相色谱-质谱(GC-MS)联用技术对其分析,获得的黄金梨干酒总离子流色谱图中共44个峰,经过NIST98谱库联机检索,鉴定出31种化合物,约占色谱流出峰总面积的98.05%。结果表明,醇类化合物相对百分含量为78.03%,是黄金梨干酒中含量最多的一类化合物。黄金梨干酒中的主要香气化合物为β-苯乙醇,相对含量为21.78%。The flavoring compositions of Hwang kumbae wine were extracted by solvent extraction method. Then they were analyzed by GC-MS and there were 44 peaks in total-ion current chromatogram. 31 compounds were identified through the retrieval in NIST98 bank, accounting for 98.5 % of the total area of chromatogram eluting peaks. The results indicated that the relative content of alcohol compounds was 78.03 % （the highest content）. The main flavoring compound was β-phenylethyl alcohol with its relative content as 21.78 %.

关 键 词：黄金梨干酒 香气成分 气相色谱-质谱 

分 类 号：TS262[轻工技术与工程—发酵工程]