摘要
利用二氯甲烷提取蜂蜜菊芋酒中的香气成分,采用气相色谱-质谱(GC-MS)法进行检测分析。结果表明,蜂蜜菊芋酒中共鉴定出53种香气成分,占总检出挥发成分的98.80%,其中包括醇类15种(43.97%)、酯类15种(43.47%)、酸类14种(8.61%)、酮类3种(0.94%)、醛类2种(0.59%)。相对含量较大的香气成分有苯乙醇(27.87%)、苯乙酸乙酯(12.54%)、乙酸乙酯(9.65%)、十四酸乙酯(4.73%)、月桂醇(4.70%)、琥珀酸单乙酯(4.25%)、戊酸乙酯(3.86%)、十四酸(3.02%)、3-甲基丁醇(2.28%)、苯基异丁基-氨基甲酸酯(2.05%)。表明蜂蜜菊芋酒中香气成分丰富,赋予了产品独特的风味。
The aroma components in honey-Jerusalem artichoke wine were extracted by dichloromethane and then were detected and analyzed by gas chromatography-mass spectrometry （GC-MS）. Results showed that 53 aroma components in the wine were identified and occupied 98.80% of the total volatile components. The aroma components included 15 kinds of alcohols （43.97%）, 15 kinds of esters （43.47%）, 14 kinds of acids （8.61%）, 3 kinds of ketones （0.94%）, 2 kinds of aldehydes （0.59%）. The larger relative contents of aroma components were phenylethyl alcohol （27.87%）, ethyl pheny- lacetate （12.54%）, ethyl acetate （9.65%）, ethyl myristate （4.73%）, lauryl alcohol （4.70%）, ethyl succinate （4.25%）, ethyl valerate （3.86%）, myristic acid （3.02%）, 3-methyl alcohol （2.28%） and isobutyl phenyl carbamate （2.05%）, which indicated that aroma components in honey-Jerusalem artichoke wine were abundant and gave the product a unique flavor.
出处
《中国酿造》
CAS
北大核心
2017年第6期166-169,共4页
China Brewing
基金
重庆市教委科学技术研究项目资助(KJ1503403)
关键词
蜂蜜菊芋酒
气相色谱-质谱法
香气成分
honey-Jerusalem artichoke wine
gas chromatography-mass spectrometry
aroma component
