顶空-气质联用法分析红树莓果酒中挥发性成分  

Analysis of Volatile Components of Red Raspberry Wine by HS-GC/MS

作　　者：韩卓[1] 王冰嵩[1] 鲍丽娟[1] 孙汉巨[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《酿酒科技》2015年第2期103-105,共3页Liquor-Making Science & Technology

基　　金：2012年度安徽省科技计划项目(12030603020);2012年国家自然科学基金项目(31171787);覆盆子果酒产品开发及产业化关键技术研发(JY13-001);2013~2014学年合肥工业大学学生创新基金"红树莓发酵果酒的开发"专项

摘　　要：采用顶空-气质联用方法对发酵生产的红树莓果酒中的挥发性成分进行测定,利用NIST标准谱库检索对分离得到的化合物进行结构鉴定,应用相对峰面积法计算相对百分含量。研究结果表明,在发酵后的红树莓果酒中共分离并鉴定出44种化合物,其中含量最高的为2-甲基-1-丁醇和3-甲基-1-丁醇,并且随着发酵时期的延长,挥发物中的醇、酯、酸、酮类物质组分和含量都有所增加。The volatile components of fermented red raspberry wine were analyzed by HS-GC/MS. The structure of the isolated compounds was identified by their mass spectra using NIST. Then the relative percentage of the volatile component was calculated by GC peak area meth-od. As a result, forty-four kinds of volatile compounds were separated from fermented red raspberry wine, among them, 2-Methyl-1-butanol and 3-Methyl-1-butanol had the highest content, and the content of constituents including alcohol, ester, acid and ketone in volatile components kept increasing with the extension of fermenting time.

关 键 词：红树莓酒 发酵 顶空-气质联用 挥发性成分 果酒 

分 类 号：O657.63[理学—分析化学] TS262.7[理学—化学]