摘要
利用溶剂萃取法对发酵干红山楂酒中的香气成分进行提取,采用GC-MS进行分析。在干红山楂酒中共分离出40个峰,鉴定出30种化合物,采用面积归一化法测定了各种成分的质量分数。其中酯类和醇类是干红山楂酒中香气组成最多的两类化合物。其中主要成分为丁二酸单酯、苯乙醇、丁二酸二乙酯、己二酸正辛正癸酯、4-羟基丁酸内酯、羟基丁二酸二乙酯、2,3-丁二醇、9,10-二羟基甲基酯硬脂酸、棕榈酸甲酯、乳酸乙酯。
The flavoring compounds in hawthorn dry red wine were extracted by solvent extraction and then analyzed by GC-MS. 40 peaks were isolated and 30 flavoring compounds were identified in hawthorn dry red wine. The relative content of each compound was determined by area normalizing method. As a result, esters and alcohols were the two main kinds of flavoring compounds, including butanedioic acid, l-ethyl ester, phenethyl alcohol, butanedioic acid, diethyl ester, decyl octyl adipate, hutyrolactone, butanedioic acid, hydroxy-, diethyl ester, 2,3-butane- diol, octadecanoic acid, 9,10-dihydroxy-, methyl ester, hexadecanoic acid, methyl ester, and propanoic acid etc.
出处
《酿酒科技》
2016年第9期125-127,共3页
Liquor-Making Science & Technology
关键词
干红山楂酒
GC-MS
芳香化合物
hawthorn dry red wine
gas chromatography/mass spectrometry（GC-MS）
flavoring compounds
