摘要
应用顶空固相微萃取法(HS-SPME)和气质联用(GC-MS)快速测定果酒中的挥发性微量成分。在4种果酒中共检测出113种挥发性成分,鉴定出80种,在苹果酒(CW)中49种,荔枝酒(LW)、木瓜酒(PW)和桑椹酒(MW)中分别检测出40种、49种、51种化合物。检测结果显示,有20种化合物是4种果酒中共有的成分;在CW中9种成分是特有的,4、5和9种成分分别只在LW、PW和MW中检测出;酯类和醇类化合物是果酒主要组分,4种果酒的主要成分差异较大。
The volatile compounds in four fruit wines solid phase microextraction （HS-SPME） coupled were rapidly determined using headspace to capillary gas chromatography mass spectrometry （GC MS）. A total of 113 volatiles were detected in seven fruit wines, and 80 volatile compounds were identified by GC MS. There were 49, 40, 49 and 51 kinds of volatile compounds identified in cider wine （CW）, lichee wine （LW）, pawpaw wine （PM）, and mulberry wine （MW）, respectively. And 20 compounds were in common in all samples. 9 compounds were specific to CW, and 4, 5, and 9 were only identified in LW, PW and MW. respectively, The esters and alcohols were the main volatile groups. The compounds, which had higher contents, had a great difference in four fruit wines.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第5期102-107,共6页
Journal of Food Science and Biotechnology
基金
长江学者与创新团队发展计划项目(IRT0532)
关键词
固相微萃取
气质联用
苹果酒
荔枝酒
木瓜酒
桑椹酒
headspace solide phase microextraction （HS-SPME）
gas chromatography mass spectrometry （GC-MS）
eider
lichee wine
pawpaw wine
mulberry wine
