番茄米酒香气成分的GC-MS分析  

Analysis of aroma components of tomato rice wine by gas chromatography/mass spectrometry

作　　者：刘殿锋[1] 郭培军[1] 武模戈[1] 陶令霞[1] 朱学文[1] 

机构地区：[1]濮阳职业技术学院生物工程系,濮阳457000

出　　处：《食品科技》2013年第10期289-291,296,共4页Food Science and Technology

基　　金：河南省教育厅自然科学研究计划项目(2010C550004)

摘　　要：采用溶剂萃取法提取番茄米酒中的香气成分,经气相色谱-质谱联机分析,共鉴定出14种香气化合物,包括醇、酯、胺、醛、酚等几类化合物。醇类物质在香气成分中含量最高,占香气成分总含量的62.78%,其中最主要的是苯乙醇和1-戊醇,其含量分别占香气成分总含量的23.28%和36.75%。酯类在香气成分中种类最多,占7种,并且其总含量也仅次于醇类化合物,占香气成分总含量的25.89%。另外,在这些香气成分中还发现了具有保健功能的亚油酸乙酯和4-甲基-6-叔丁基苯酚,二者在预防一些慢性病方面可以起到一定作用。The aroma components in tomato rice wine were extracted by solvent extraction. Then the extract was analysed by gas chromatography/mass spectrometry and 14 components were identified. These components contain alcohols, esters, amines, aldehydes and phenol. Alcohols account for 62.78% of the total content of aroma components and their content are the highest in the aroma components. Phenylethyl alcohol and 1-Pentanol are the major two alcohols and they account for 23.28% and 36.75% of the total content of aroma components respectively. There are 7 esters in the aroma components and hold the most type of components. They consist of 25.89% of the total content of aroma components and their content is only less than alcohols. Linoleic acid ethyl ester and Phenol, 2＇-methylenebis [6-（1,1- dimethylethyl）-4-methyl-also appeared in the aroma components, which have some health functions and may prevent some chronic disease.

关 键 词：番茄 米酒 香气成分 GC MS法 

分 类 号：TS[轻工技术与工程]