忠芝蓝莓酒香气成分的气相色谱-质谱分析  

Analysis of Aroma Components in Zhongzhi Blueberry Wine by Gas Chromatography-mass Spectrometry

作　　者：尤宏梅 李凤琴[1] 俞志刚[1] 

机构地区：[1]哈尔滨理工大学化学与环境工程学院绿色化工技术黑龙江省高校重点实验室,黑龙江哈尔滨150040

出　　处：《化学试剂》2014年第11期1009-1013,共5页Chemical Reagents

基　　金：黑龙江省教育厅面上基金项目(12511084)

摘　　要：利用溶剂和固相萃取法进行分离和富集,采用气相色谱-质谱联用技术对忠芝蓝莓酒香气成分进行分析。分别从忠芝蓝莓酒的二氯甲烷萃取物和极性氨基柱萃取物洗脱液中共分离并鉴定了65种物质。所鉴定的65种物质中,酯类25种,相对含量总和占所有香气成分的60.899%;烷烃类10种,占6.903%;醇类6种,占11.733%;酸类6种,占2.833%;醛类3种,占4.835%;酮类7种,占6.581%;醚类1种,占0.236%;胺类2种,占2.117%;酰氯类1种,占0.154%;噻唑类1种,占0.163%;肟类1种,占1.113%;酚类1种,占1.926%;脲类1种,占0.467%。所含主要成分为2-羟基-1,2,3-己三酸三乙酯、丁二酸二乙酯、苯乙醇、羟基丁二酸二乙酯和邻苯二甲酸二甲酯,共占总香气成分的56.287%,构成了忠芝蓝莓酒香气成分的骨架。Using organic solvent and solid phase extraction methods for separation and concentration,the aroma components in Zhongzhi blueberry wine were identified by gas chromatography-mass spectrometry. For all separated peaks obtained from the dichloromethane extract and the eluent of polar amino pillar extract of Zhongzhi blueberry wine,65 aromatic substances were involved including 25 esters accounting for 60. 899% of all aromatic substances,10 alkanes accounting for 6. 903%,6 alcohols accounting for 11. 733%,6 acids accounting for 2. 833%,3 aldehydes accounting for 4. 835%,7 ketones accounting for 6. 581%,1 ether accounting for0. 236%,2 amines accounting for 2. 117%,1 acyl chloride accounting for 0. 154%,1 thiazole accounting for 0. 163%,1 oxime accounting for 1. 113%,1 phenol accounting for1. 926%,1 urea accounting for 0. 467%. In all components,5main parts are triethyl citrate,diethyl succinate,phenylethanol,DL-malic acid diethyl ester and dimethyl phthalate accounting for 56. 287% of all aromatic substances,forming the skeleton of aroma component in Zhongzhi blueberry wine.

关 键 词：忠芝蓝莓酒 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] TS261.4[轻工技术与工程—食品科学与工程]