山楂红酒香气成分的GC/MS分析  

GC/MS Analysis of Flavoring Components of Hawthorn Wine

作　　者：高哲[1] 潘玉雷[1] 王贞强[1] 康小虎[1] 秦爱霞[1] 贾亚楠[1] 陈灿[1] 崔同[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《酿酒科技》2013年第8期95-97,共3页Liquor-Making Science & Technology

基　　金：国家自然科学基金项目(31071494);河北省自然科学基金项目(C2011204093)

摘　　要：利用溶剂萃取法对山楂红酒中的香气成分进行提取,采用气相色谱-质谱(GC/MS)技术对其进行分析。结果表明,在山楂红酒中共分离出73个峰,鉴定出37种化合物;酯类和醇类是山楂红酒中香气组成最复杂的两类化合物,其中主要成分为丁二酸乙酯、苯乙醇、丁二酸二乙酯、甲氧基乙酸乙酯、酒石酸二乙酯、2,3-丁二醇、乳酸乙酯、对羟基苯乙醇、棕榈酸甲酯、4-羟基丁酸内酯。The flavoring components of hawthorn wine were extracted by solvent extraction. Then they were analyzed by GC-MS. 73 peaks in to- tal were tested and 37 kinds of compounds were identified. Among them, esters and alcohols were the two main compounds including ethyl succi- nate, diethyl succinate, phenethyl alcohol, acetic acid methoxy ethyl ester, ethyl malate, 2,3-butanediol, lactic acid ethyl ester, 4-hydroxy phenethyl alcohol, hexadecanoic acid methyl ester and 4-hydroxybutyric acid gamma lactone.

关 键 词：山楂红酒 芳香化合物 气相色谱 质谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]