金丝小枣酒香气成分分析  

Analysis of Flavoring Compositions of Jujube Wine

作　　者：李丹[1] 王颉[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《酿酒科技》2008年第6期109-111,共3页Liquor-Making Science & Technology

基　　金：保定市科技局农产品加工平台建设资助项目;编号05N005

摘　　要：采用溶液萃取法提取金丝小枣酒中的香气成分,经气相色谱-质谱联机分析,分离出53个峰,鉴定出35种化合物,占总峰面积的95.61%。结果表明,醇类化合物相对百分含量为46.26%,是金丝小枣酒中含量最多的一类化合物。金丝小枣酒的主要香气化合物为异戊醇,相对含量为34.69%。The flavoring compositions in Jujube wine were extracted by solvent extraction method. There were 53 peaks in total-ion current chromatogram detected by gas chromatography/mass spectrometry, accounting for 95.61% of the total area of chromatogram eluting peaks.35 compounds were identified through the retrieval in NIST98 bank, The results indicated that the relative content of alcohol compounds was 46.26 % （the highest content）. The main flavoring compound was isoamyl alcohol with its relative content as 34.69 %.

关 键 词：果酒 红枣酒 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]