山茱萸利口酒香气成分的研究  

Analysis of Aroma Components in Liqueur from Cornus officinalis Sieb. et Zucc

作　　者：胡劲光[1] 刘延琳[1,2] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《食品与生物技术学报》2009年第5期709-715,共7页Journal of Food Science and Biotechnology

基　　金：西北农林科技大学青年骨干支持计划项目(01140301)

摘　　要：山茱萸具有极高的营养价值和药用价值,为促进我国山茱萸产业的多元化发展,应用溶液萃取法与固相微萃取法对山茱萸利口酒的香气成分进行了提取,并用GC-MS进行分析比较。共鉴定出山茱萸利口酒中63种香气成分,其中醇类、酯类、酸类分别为15,22,12种,占利口酒香气成分总量的56.12%,13.61%,27.66%。含量较高的有:3-甲氧基-4-羟基肉桂酸、丁二酸单乙酯、2,3-丁二醇、2-苯乙醇、3-甲基-1-丁醇、乙酸、辛酸乙酯、辛酸等。结果表明两种萃取技术结合使用,能更加全面地反映山茱萸利口酒香气成分的组成。In order to expand the industrial application of Cornus officinalis sieb. et Zucc, a high nutritional and medicinal food, the chemical constituents of aroma in Liqueur from Comus were extracted by Solvent Extraction（SE） and Solid Phase Micro Extraction（SPME） and then analyzed by GC-MS in this manuscript. Sixty-three compounds were identified and account for 91.3% of the total area of the peaks. The principal constituents of aroma were 3-（4-Hydroxy-3- methoxyphenyl） acrylic acid, Butanedioic acid monoethyl ester, 2,3-Butanediol, Benzeneethanol, 3-Methyl butanol, Acetic acid, Ethyl caprylate, Octanoic acid, etc. The result reveals the fact that it is more effective to extract relative aroma components from beverage by combination SE and SPME.

关 键 词：山茱萸利口酒 香气成分 溶剂萃取 固相微萃取 气质联用分析 

分 类 号：TS261.7[轻工技术与工程—发酵工程]