青梅酒香气成分的研究  

Study on aroma components in plum wine

作　　者：高敏[1] 曾新安[1] 陈勇 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]广东帝浓酒业有限公司,惠来515200

出　　处：《食品科技》2010年第3期78-81,共4页Food Science and Technology

基　　金：粤港关键领域重点突破项目(2008A024200002);广东省科技攻关项目(2008A080403009)

摘　　要：采用顶空-气相色谱-质谱法对浸泡青梅酒的香气成分进行了分析,共鉴定出21种化合物,其中相对含量较高的物质为乙酸乙酯、异丁醇、异戊醇、苯甲醛、苯甲酸乙酯。通过比较浸泡基酒、青梅汁及青梅酒3者的香气成分,得出苯甲醛和苯甲酸乙酯为青梅浸泡过程中形成的典型性香气成分;以叔戊醇为内标物,利用气相色谱法对青梅酒的5种主要香气成分进行了定量分析,测得其含量依次为64.56、142.80、135.23、37.25、11.10mg/L。A method using headspace combined with GC-MS was developed to analyze aroma compounds in plum wine.A total of 21 aroma compounds have been determined.Acetic ether,isobutyl alcohol,isoamyl alcohol,benzaldehyde and ethyl benzoate were as major aroma components of plum wine.Benzaldehyde and ethyl benzoate were the typical aroma components of plum wine by comparing with that of litchi wine and plum juice.Using internal standard method for gas chromatography and tertiary amyl alcohol as the internal standard,these five major aroma components of plum wine were measured quantitatively and the contents were 64.56 mg/L,142.80 mg/L,135.23 mg/L,37.25 mg/L,11.10 mg/L,respectively.

关 键 词：青梅酒 香气成分 顶空-气相色谱-质谱法(HS-GC-MS) 定量分析 

分 类 号：R151[医药卫生—营养与食品卫生学]