首页|GC-MS分析灯笼果果汁和果酒的香气成分

GC-MS分析灯笼果果汁和果酒的香气成分

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香气决定水果和果酒的风味典型性。利用液液萃取及气相色谱和质谱联用技术（GC-MS）分析灯笼果果汁及果酒中的香气物质。结果表明，灯笼果果汁中检出22种香气物质，主要香气成分为亚油酸和苯乙烯；灯笼果果酒中共检测出37种香气物质，主要香气成分为苯乙醇、琥珀酸二乙酯、己二酸二(2-乙基己)酯、苹果酸乙酯和异戊醇。本研究数据可为灯笼果酿酒工艺改进提供参考。
Analysis of Flavoring Components in Physalis peruviana Fruit Juice and Physalis peruviana Wine by GC-MS
The flavor typicality of fruit and fruit wine is determined by its flavoring components. In this study, the flavoring components in Phy-salis peruviana fruit and Physalis peruviana wine were analyzed by GC-MS. The results showed that, there were 22 kinds of flavoring compo-nents detected in Physalis peruviana fruit (among them, the main flavoring components were linoleic acid and styrene), and there were 37 kinds of flavoring components detected in Physalis peruviana wine (among them, benzene ethanol, amber acid diethyl, bis(2-ethylhexyl) adi-pate, ethyl malic acid and isoamyl alcohol were the main flavoring components). The research data provided useful reference for technical im-provement of Physalis peruviana wine.

Physalis peruvianaPhysalis peruviana winegas chromatography-mass spectrometry (GC-MS)flavoring componentsfruit wine

周立华、牟德华、张哲琦、李艳

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河北科技大学生物科学与工程学院，河北石家庄050018

河北省发酵工程技术研究中心，河北石家庄050018

灯笼果 灯笼果酒 气相色谱-质谱联用仪(GC-MS) 香气物质 果酒

国家农业科技成果转化资金项目资助

2013GB2A200037

2015

10.13746/j.njkj.2015045

酿酒科技
中国酿酒信息中心 贵州省轻工科学研究所

酿酒科技

CSTPCD
影响因子：0.589
ISSN：1001-9286
年,卷(期)：2015.(8)
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