金门高粱酒中的芳香性成分的GC-MS分析  

Analysis of Aroma Constituents from Kinmen Sorghum Liquor by GC-MS

作　　者：张赛群[1] 陈艺[2] 裘璐[1] 

机构地区：[1]贵阳医学院药学院,贵阳550004 [2]中国药科大学药学院

出　　处：《数理医药学杂志》2010年第6期689-691,共3页Journal of Mathematical Medicine

摘　　要：目的:研究金门高粱酒的芳香性成分。方法:采用气相色谱-质谱(GC-MS)联用技术对金门高粱酒中的芳香性成分进行分析鉴定,用色谱峰面积归一化法计算各成分的相对含量。结果:从金门高粱酒中鉴定了14个化学成分,占总成分含量的98.95%,其中主要成分为酯类(76.90%)及醇类(15.71%)。结论:为阐明金门高粱酒的香型和风格提供了依据。Objective： To study the aroma constituents from Kinmen Sorghum.Liquor.Methods： GC-MS was used to analyze and identify the chemical constituents from Kinmen Sorghum Liquor.Results： 14 constituents from Kinmen Sorghum Liquor were identified,with a content of 98.95%,and the main constituents are esters（76.90%）,butanols（15.71 %）.Conclusion： This research lays the material foundation and provides a new direction for the quality improvement of Kinmen Sorghum Liquor.provides the evidence for flavor and style of Kinmen Sorghum Liquor.

关 键 词：金门高粱酒 化学成分 气相色谱-质谱法 

分 类 号：R313[医药卫生—基础医学]