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桑葚酒香气成分分析

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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.
Analysis of aroma components of mulberry wine
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-quanti-tatively 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.

Mulberry wineAromaGas chromatography-Mass spectrometry GC-MS

马骁腾、李颖

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荣昌生物制药(烟台)股份有限公司 山东烟台 264000

山东同济测试科技股份有限公司

桑葚酒 香气 气相色谱-质谱联用仪

2024

质量安全与检验检测
中国检验检疫科学研究院

质量安全与检验检测

影响因子:0.399
ISSN:2096-8876
年,卷(期):2024.34(2)
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