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作 者:肖作兵[1,2] 周璇 牛云蔚[1] 赵芳芳 Xiao Zuobing Zhou Xuan Niu Yunwei Zhao Fangfang(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418 Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200232 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu)
机构地区:[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海香料研究所,上海200232 [3]江苏大学食品与生物工程学院,江苏镇江212013
出 处:《中国食品学报》2017年第8期246-254,共9页Journal of Chinese Institute Of Food Science and Technology
基 金:国家自然科学基金-青年基金项目(21306114);上海香料香精工程技术研究中心能力提升项目(15DZ2280100)
摘 要:本文研究了樱桃酒的特征香气成分,通过数理统计分析不同产地的樱桃酒与特征香气成分之间的相关性。采用顶空固相微萃取(SPME)方法对不同产地的樱桃酒进行香气萃取,通过气相色谱-质谱(GC-MS)联用技术共确定41种香气成分,通过外标法对这些香气成分进行定量,并对数据进行聚类分析(AHC)。对样品进行GC-O分析,在此基础上计算香气物质的香气活性值(OAV)。OAV≥1的物质被确定为特征香气物质,共确定15种物质为樱桃酒的关键香气组分。采用主成分分析(PCA)研究不同产地的樱桃酒与特征香气成分之间的相关性。AHC结果表明:2个区域的樱桃酒可按产地分类。PCA结果表明:不同产地的樱桃酒和不同的香气活性物质之间存在一定的相关性。The aim of this work is to study the aroma active compounds of cherry wines and the relationship between samples from different regions and the aroma active compounds by means of chemometric. The headspace solid-phase micro-extraction(SPME) was used to extract the aroma components in cherry winesfrom different regions, and then the aroma compoundswere analyzed by gas chromatography-mass spectrometry(GC-MS), a total of 41 aroma components which quantitated by external standard method were determined. The quantitative data were analyzedby clustering analysis(AHC). The GC-O and odour active values(OAVs) was used to analyze the aroma active volatiles, and 15 compounds were identified as the aroma active compounds in this work. Besides, PCA was employed to study the relationship between samples and aroma active compounds. As a result, different cherry wines can be classified two groups according to theirregions by AHC. PCA results showed that there were some correlations between cherry wine and different aroma active substances from different habitats.
关 键 词:顶空固相微萃取 气相色谱-质谱联用技术 气相色谱嗅闻 聚类分析 主成分分析
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