香蕉果酒香气成分的GC-MS分析  

GC-MS Analysis of Flavoring Components of Banana Wine

作　　者：温海祥[1] 江东文 黄佳佳 郭晓明[4] 杨公明[4] 

机构地区：[1]佛山科学技术学院,广东佛山528231 [2]佛山南海区标准化研究与促进中心,广东佛山528200 [3]广东省产品质量监督检验院,广东顺德528300 [4]华南农业大学食品学院,广东广州510642

出　　处：《酿酒科技》2012年第2期97-99,共3页Liquor-Making Science & Technology

基　　金：广东省科技计划项目(2007B020811001);东莞市科技计划项目(200910810100600)

摘　　要：利用液-液萃取法提取香蕉果酒中的挥发性香气成分,用气相色谱-质谱(GC-MS)技术进行分析。通过计算机图谱鉴定出176个峰,38种香气物质,并利用面积归一法计算出一些香气成分的相对含量,其中酯类和醇类为主要成分。The volatile flavoring compositions in banana wine were extracted by headspace liquid-phase micro-extraction.Then they were analyzed by GC-MS.There were 176 peaks and 38 kinds of flavoring substances detected in the wine.The relative content of some flavoring substances was calculated by peak area normalization method.Esters and alcohols were proved as the main flavoring substances in the wine.

关 键 词：果酒 香蕉果酒 分析方法 香气成分 气相色谱-质谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]