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气相色谱-质谱法分析啤酒中的风味物质 被引量:7

THE ANALYSIS OF BEER FLAVOR BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY
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摘要 采用乙醚直接萃取和蒸馏-乙醚萃取2种方法提取,以气相色谱一质谱法对啤酒的风味物质进行定性分析,从啤酒中共分离鉴定出37种成分,其主要成分是甲酸异戊酯、甲酸异丙酯、苯乙醇、异戊醇、2-乙氧基丙醇等酯类和醇类物质,它们的含量约占总量的70%以上。 The beer sample are treated by aether extraction and distillation-aether extraction, then separated and determined by gas chromatography-mass spectrometry (GC-MS), 37 kinds of flavor volatiles have been identified, five main compounds (1-Butanol-3-methyl-formate, Formic acid-l-methylethyl ester, Phenylethyl Alcohol, 1-Butanol-2-methyl, 2-Ethoxy-l-propanol) represented more than 70 % of the total contents.
出处 《食品研究与开发》 CAS 北大核心 2006年第5期115-116,94,共3页 Food Research and Development
关键词 气相色谱-质谱法 啤酒香味成分 萃取 gas chromatography-mass spectrometry(GC-MS) beer flavor extraction
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