西洋参发酵酒香气成分研究初报  

Preliminary Study on the Aroma Components of Biological Fermented Wine of American Ginseng

作　　者：张宝香[1] 许培磊[1] 张庆田[1] 姜英[1] 罗婧[1] 秦红艳[1] 王静波[2] 艾军[1] 

机构地区：[1]中国农业科学院特产研究所,长春130112 [2]四平市疾病预防控制中心,吉林四平136000

出　　处：《特产研究》2016年第2期28-31,共4页Special Wild Economic Animal and Plant Research

基　　金：吉林省科技厅项目(YYZX201243)

摘　　要：采用Thermo ISQ气相色谱-质谱联用仪分析检测西洋参发酵酒中的香气成分。以二氯甲烷溶剂萃取法提取西洋参发酵酒中的香气成分,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各种成分的相对含量。在西洋参发酵酒中定性检测出33种挥发性成分,主要包括醇类、酯类、有机酸、酮类、醛类、烷类和醚类等,其中,醇类和酯类含量较高,尤其苯乙醇、丁二酸单乙酯、(2S,3S)-(+)-2,3-丁二醇、对羟基苯乙醇和羟基丁酸甲酯含量较高,可能是形成西洋参发酵酒的主要香气成分。Aroma components of the American ginseng fermented wine were extracted by dichloromethane solvent and analyzed by ISQ gas chromatography- mass spectrometry（ Thermo）. Isolated compounds were identified by computer retrieval technology and the relative contents were calculated by the chromatographic peak area normalization method. 33 kinds of volatile components were qualitative detected in American ginseng fermented wine,which mainly include： alcohols,esters,organic acids,ketones,aldehydes,alkanes,ethers,etc.The results showed that the alcohols and esters content were higher than others,especially benzene ethanol and succinic acid monoethyl ester,（ 2S,3S）-（ ＋）- 2,3- butanediol,p- hydroxy phenethyl alcohol and methyl 3- hydroxybutyrate content higher,and formed the main aroma components of American ginseng fermented wine.

关 键 词：西洋参 发酵酒 气相色谱-质谱联用仪 萃取 香气 

分 类 号：TS262.91[轻工技术与工程—发酵工程]