番茄酒香气成分的气相色谱-质谱分析  

Analysis of Flavoring Components of Tomato Wine by GC-MS

作　　者：刘殿锋[1] 吴春昊[1] 朱学文[1] 郭培军[1] 

机构地区：[1]河南大学濮阳工学院,河南濮阳457000

出　　处：《酿酒科技》2016年第2期104-106,共3页Liquor-Making Science & Technology

基　　金：河南省教育厅科技攻关计划项目(12B180027)

摘　　要：为弄清番茄酒中的主要香气成分,采用溶剂萃取法对番茄酒中的香气成分进行了提取,然后用气相色谱-质谱联用仪对提取物进行了分析。共鉴定出11种香气化合物,包括醇、酯、酸等3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91.42%,其中最主要的是1-戊醇和苯乙醇,其含量分别占香气成分总含量的69%和22.42%。酯类在香气成分中种类最多,共8种,其总含量占香气成分总含量的7.86%。酸类仅检测出1种D-(+)-甘油酸,占香气成分总含量的0.71%。与番茄米酒相比,大部分香气成分相同,说明番茄汁中的成分对番茄酒和番茄米酒香气的形成起了非常重要的作用。In this study, the flavoring components of tomato wine were extreacted by solvent ectraction and then analyzed by GC-MS. A total of11 kinds of flavoring compounds was detected including alcohol compounds, ester compounds, and acid compounds. Among them, the content of alcohol compounds was the highest（91.42 % of total flavoring compounds）, and 1-pentanol and phenethyl alcohol were the major alcohol compounds（69 % and 22.42 % of total flavoring compounds）. Ester compounds had many varieties（8 kinds, 7.86 % of total flavoring compounds）. Only one acid compound, D-（＋）-Glyceric acid, was identified and it accounted for 0.71 % of total flavoring compounds. Most flavoring compounds in tomato wine were the same as that in tomato-rice wine, suggesting that the components in tomato juice played an important role in the formation of the aroma of tomato wine and tomato-rice wine.

关 键 词：番茄 果酒 香气成分 GC/MS法 

分 类 号：O657.63[理学—分析化学] TS261.7[理学—化学]