桑葚酒香气成分分析  

Analysis of aroma components of mulberry wine

作　　者：马骁腾 李颖 MA Xiaoteng;LI Ying(RemeGen Co.,Ltd.,Yantai Shandong,264000,China;Shandong Tongji Testing Technology Co.,Ltd.)

机构地区：[1]荣昌生物制药(烟台)股份有限公司,山东烟台264000 [2]山东同济测试科技股份有限公司

出　　处：《质量安全与检验检测》2024年第2期27-30,共4页QUALITY SAFETY INSPECTION AND TESTING

摘　　要：探究发酵型桑葚酒中香气组成,采用二氯甲烷对原酒进行萃取,经气相色谱技术分离,质谱对香气具体成分进行定性及半定量,初步定性定量分析结果表明,在该酒中检测出多种醇类、酯类、有机酸类及芳香酚类、芳香烃类等成分,其中主要有乳酸乙酯、苯乙醇、1,3-丙二醇二乙酸酯、2,3-丁二醇、异戊醇、邻苯二酚等香气成分。桑葚酒的香气成分较为丰富,酒体更加馥郁协调,具有较高的研究价值、经济价值和市场价值。To explore the aroma composition of fermented mulberry wine,dichloromethane was used to extract the original wine,separated by gas chromatography technology,and the specific components of aroma were qualitatively and semi-quantitatively analyzed by mass spectrometry.The preliminary qualitative and quantitative analysis results showed that a variety of alcohols,esters,organic acids,aromatic phenols,aromatic hydrocarbons and other components were detected in the wine.It mainly contains Ethyl lactate,Phenylethyl Alcohol,Trimethylene acetate,2,3-Butanediol,Isoamyl alcohol,1,2-Benzenediol and other aroma components.Mulberry wine has more abundant aroma components and more fragrant and harmonious wine body,which has higher research value,economic value and market value.

关 键 词：桑葚酒 香气 气相色谱-质谱联用仪 

分 类 号：TS262.7[轻工技术与工程—发酵工程]