摘要
[目的]研究越橘酒中主要香气成分。[方法]利用水蒸气蒸馏萃取法对3个地区越橘酒的挥发性成分进行萃取,采用气相色谱-质谱(GC-MS)技术进行分析。[结果]在3个地区的样品中共检测到主要挥发性物质40种,其中普遍存在的成分有21种。[结论]苯乙醇在所有样品中含量最高,是越橘酒香气的主要成分。
[Objective] The purpose was to research the aroma compounds in blueberry wine.[Method] The volatile compounds in blueberry wine were extracted by steam distillation extraction,and were analyzed by GC-MS.[Result] Forty compounds were detected and identified.Among of them,twenty-one compounds were widespread.[Conclusion] The content of phenylethanol was the highest of all the samples.It was the main compound of aroma in blueberry wine.
出处
《安徽农业科学》
CAS
北大核心
2010年第16期8645-8647,共3页
Journal of Anhui Agricultural Sciences
基金
农业部公益性行业科研专项(nyhyzx07-028)
农业部948"十一五"重大专项(2006-G25)
吉林省科技厅项目(20080713
20060714
20040112
20075013)
长春市科技局项目(长科技合2009153号)
