摘要
采用静态顶空 气相色谱 质谱法 (HS GC/MS)对酒花油的成分进行了分析研究 ,共分离和鉴定了 74种化合物 ,它们分别属于萜烯类碳氢化合物、含氧化合物和含硫化合物。用归一法对所测酒花油的成分进行定量分析发现 ,萜烯类碳氢化合物占酒花油的 5 0 %～ 80 %左右 ,含氧化合物占 1 0 %～ 2 5 %左右 ,含硫化合物占 2 %以下。以酒花挥发性成分为基础对酒花进行聚类分析 ,既能寻找酒花的替代品也能够进行酒花品种的鉴定。
A study on hop oils by static HS-GC/MS was conducted. A total of 74 compounds, including terpenoid hydrocarbon fraction and fractions consist of chemically bound oxygen compounds and chemically bound sulfur compounds, were isolated and identified. The quantitive results showed that the terpenoids comprised 50%～80% of the total essential oils content, the fractions chemically-bound oxygen compounds comprised 10%～25% of the total essential oils and that the chemically bound sulfur compounds comprised less than 2% of the total essential oils. The cluster analysis based on the hop volatile compounds can be used to find the proximity of hop aroma and to distinguish hop varieties.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期52-58,共7页
Food and Fermentation Industries
