发酵型茶酒香气成分的GC-MS初步分析  

Preliminary Analysis of Flavoring Compositions of Tea-flavor Fermenting Wine by GC-MS

作　　者：邱新平[1] 李立祥[1] 赵常锐[1] 倪媛[1] 余红军[1] 

机构地区：[1]安徽农业大学茶叶生物化学与生物技术教育部农业部重点实验室,安徽合肥230036

出　　处：《酿酒科技》2011年第9期100-102,106,共4页Liquor-Making Science & Technology

基　　金：安徽省高等学校"十五"优秀人才计划项目资助(安徽省教育厅教秘人2005 79号)

摘　　要：采用溶剂萃取法提取发酵型茶酒中的香气物质,经气相色谱-质谱联用(GC-MS)分析,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各组分的相对含量。结果表明,共鉴定出72种香气成分,相对含量较高的香气成分主要有丁二酸单乙酯、苯乙醇、4-羟基苯乙醇、4-羟基丁酸、咖啡因、2,3-丁二醇、己酸、丁二酸二乙酯、辛酸、辛酸乙酯、苹果酸、对羟基肉桂酸乙酯、没食子酸乙酯、棕榈酸乙酯等。Flavoring compositions of tea-flavor fermenting wine were extracted by solvent extraction and then analyzed by GC-MS and their relative content were determined according to area normalization method. As a result, 72 kinds of flavoring compounds were identified. The main flavoting compositions with higher relative content were ethyl hydrogen succinate, phenylethyl alcohol, benzeneethanol, 4-hydroxy-butanoie acid, caffeine, 2, 3-butanediol, hexanoic acid, butanedioic acid, diethyl ester, octanoic acid, octanoic acid ethyl ester, malic acid, p-hydroxycinnamic acid, ethyl ester, ethyl gallate, hexadceanoic acid, and ethyl ester etc.

关 键 词：发酵型茶酒 香气成分 气相色谱-质谱法(GC—MS) 

分 类 号：TS261.7[轻工技术与工程—发酵工程]