杜康酒香气成分的GC/MS分析  

Analysis of Flavoring Compositions for DuKang Wine by GC-MS

作　　者：冯俊旗[1] 张永生[1] 魏新军[1] 

机构地区：[1]河南科技学院食品学院,河南省新乡市华兰大道453003

出　　处：《光谱实验室》2013年第2期847-849,共3页Chinese Journal of Spectroscopy Laboratory

基　　金：河南省教育厅自然科学研究计划(2007550007);河南科技学院科技创新基金(201001)

摘　　要：采用液液萃取法提取杜康酒中的香气成分,通过气相色谱-质谱联用(GC-MS)技术对杜康酒中的香气成分进行分析鉴定,共检测到了39种香气成分。其中酯类22种,酸类8种,醇类6种,烷类物质2种。含量较高的物质有己酸乙酯、乳酸乙酯、己酸、乙酸、丁酸乙酯等物质。The flavoring compositions that were extracted from DuKang Wine by liquid-liquid extraction method were analyzed by gas chromatography-mass spectrometry（GC-MS）. 39 kind of flavoring compositions were identified,including 22 kind of esters, 8 kind of acids, 6 kind of alcohols and 2 kind of alkanes. The main components were ethyl caproate,ethyl lactate,caproic acid,acetic acid and ethyl butyrate.

关 键 词：气相色谱-质谱联用技术 杜康酒 香气成分 

分 类 号：O657.71[理学—分析化学] O657.63[理学—化学]