首页|猕猴桃琥珀酒和猕猴桃桃红酒的香气成分GC-MS分析

猕猴桃琥珀酒和猕猴桃桃红酒的香气成分GC-MS分析

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采用顶空固相微萃取和气相色谱-质谱联用技术,对2种不同猕猴桃酒中主要香气成分进行了分析研究,共鉴定出101种香气成分,其中猕猴桃琥珀酒和猕猴桃桃红酒分别检测到54、78种香气成分,其中32种是二者共有的.猕猴桃琥珀酒的主要香气成分为辛酸乙酯和邻苯二甲酸二甲酯,其相对含量分别为19.11％和13.58％,猕猴桃桃红酒中的主要香气成分为辛酸乙酯和苯乙醇,其相对含量分别为为14.52％、12.96％.
GC-MS analysis of aromatic composition of kiwi amber wine and kiwi dry red
Main aromas of two kinds of kiwi fruit wine were analyzed by headspace solid-phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). 101 kinds of aroma components were identified, in which kiwi amber wine and kiwi dry red were detected 54, 78 kinds of aroma components respectively and 32 simultaneously found in both two wines. The main aroma components in kiwi amber wine were ethyl caprylate and dimethyl phthalate with relative contents of 19.11% and 13.58%.The main aroma components of Kiwi Dry Red were ethyl caprylate and phenethyl alcohol, their relative contents were 14.52% and 12.96%, respectively.

headspace solid-phase microextraction (HS-SPME)gas chromatography mass spectrometry (GC-MS)kiwi amber winekiwi dry redaromatic composition

陶伯旭、陈亮、王家利、辛秀兰、赵丽芹

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内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

北京化工大学生命科学与技术学院,北京100029

北京电子科技职业学院生物工程学院,北京100029

顶空固相微萃取 气相色谱-质谱(GC-MS) 猕猴桃琥珀酒 猕猴桃桃红酒 香气成分

2013

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2013.32(3)
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