应用GC-MS分析越橘酒中主要香气成分的研究  

Determination of Aroma Compounds in Blueberry Wine by GC-MS

作　　者：陈雪[1] 吴林[1] 李刚[2] 

机构地区：[1]吉林农业大学园艺学院,吉林长春130118 [2]吉林省产品质量监督检验院,吉林长春130022

出　　处：《安徽农业科学》2010年第16期8645-8647,共3页Journal of Anhui Agricultural Sciences

基　　金：农业部公益性行业科研专项(nyhyzx07-028);农业部948"十一五"重大专项(2006-G25);吉林省科技厅项目(20080713;20060714;20040112;20075013);长春市科技局项目(长科技合2009153号)

摘　　要：[目的]研究越橘酒中主要香气成分。[方法]利用水蒸气蒸馏萃取法对3个地区越橘酒的挥发性成分进行萃取,采用气相色谱-质谱(GC-MS)技术进行分析。[结果]在3个地区的样品中共检测到主要挥发性物质40种,其中普遍存在的成分有21种。[结论]苯乙醇在所有样品中含量最高,是越橘酒香气的主要成分。[Objective] The purpose was to research the aroma compounds in blueberry wine.[Method] The volatile compounds in blueberry wine were extracted by steam distillation extraction,and were analyzed by GC-MS.[Result] Forty compounds were detected and identified.Among of them,twenty-one compounds were widespread.[Conclusion] The content of phenylethanol was the highest of all the samples.It was the main compound of aroma in blueberry wine.

关 键 词：水蒸气蒸馏 越橘酒 香气 GC-MS 

分 类 号：TS262.7[轻工技术与工程—发酵工程]