摘要
以大枣为原料,经浸泡与发酵相结合制得红枣酒,采用同时蒸馏萃取提取红枣酒的香味物质,利用气相色谱-质谱联用仪对挥发性的香味成分进行分离和鉴定,确认了其中的49种成分,占总质量分数的96.64%,并用面积归一化法测定了各种成分的质量分数,其主要成分为:异戊醇(34.04%)、-β苯乙醇(33.02%)、乳酸乙酯(9.48%)、异丁醇(5.68%)、丁二酸二乙酯(2.60%)、乙酸苯乙酯(1.48%)等。
The Chinese date wine was produced through the fermentation and the steeping of Chinese date. The flavoring compositions in the wine were extracted by SDE. Then they were separated and identified by capillary GC-MS, and 49 kinds of compositions wcrc fmaUy identified, accounting for 96.64 % of the total mass. Besides, the contents of the compositions were measured by area normalizing method as follows： isoamyl alcohol （34.04 %）, β-phcnylcthyl alcohol （33.02 %）, ethyl lactate （9.48 %）, isobutanol （5.68 %）, dicthyl succinatc （2.60 %）, and phcnylcthyl acetate （1.48 %） etc.
出处
《酿酒科技》
北大核心
2006年第12期114-116,共3页
Liquor-Making Science & Technology
关键词
红枣酒
同时蒸馏萃取
风味成分
气相色谱-质谱法
Chinese date wine
simultaneous distillation ＆ extraction （SDE）
flavoring compositions
GC-MS
