蜂蜜花粉汁、蜂蜜酒和蜂蜜花粉酒的香气成分比较  

Comparing the Aroma Components of Honey Pollen Juice,Honey Wine and Honey Pollen Wine

作　　者：杨文超[1] 陈湖南[1] 吴珍红[1] 缪晓青[1] 

机构地区：[1]福建农林大学蜂疗研究所,教育部蜂产品加工与应用工程中心,福建福州350002

出　　处：《蜜蜂杂志》2012年第6期4-7,共4页Journal of Bee

基　　金：现代农业产业技术体系建设专项资金资助(CARS-45-KXJ19)

摘　　要：采用GC-MS技术对蜂蜜花粉汁、未加花粉的蜂蜜酒和蜂蜜花粉酒进行了香气成分分析。蜂蜜花粉汁鉴定出91种,蜂蜜酒87种,蜂蜜花粉酒105种香气成分,相对含量分别是86.45%、82.80%和86.59%。这些挥发性成分主要包括醇类、酯类、烷类、烯类、酸类、醛类、酮类、醚类和胺类等。在蜂蜜花粉汁中,醇类和烷类化合物居多;在发酵酒里,醇类和酯类化合物较多。蜂蜜花粉酒与蜂蜜花粉汁有27种共同香气物质,蜂蜜花粉酒与蜂蜜酒有38种共同香气物质。The aroma components of honey pollen juice, honey wine and honey pollen wine were compared using the GC-MS technology. The aroma components of honey pollen juice was 91 species, 87 kinds of honey wine and honey pollen wine 105, which relative contents were 86.45%, 82.80% and 86.59%. These volatile components mainly in- cluded alcohols, esters, alkanes, alkenes, acids, aldehydes, ketones, ethers and amines. The alcohols and alkanes were the main in the honey pollen juice but alcohol and ester were the main in the wine. Honey pollen wine and honey pollen juice had 27 kinds of common aroma substances. And honey pollen wine and honey wine had 38 kinds common aroma substances.

关 键 词：蜂蜜花粉汁 蜂蜜酒 蜂蜜花粉酒 GC-MS 香 气成分 

分 类 号：S896[农业科学—特种经济动物饲养]