摘要
以南香柑橘果酒为研究对象,通过正交实验确定HS-SPME的最佳萃取条件为:30%NaCl,萃取温度40℃,萃取时间30min,解吸时间3min;然后通过GC/MS检测,共鉴定出了46种芳香成分,占总峰面积85.8%,其中烯类11种,醇类9种,酮类4种,醛类2种,酸类4种,酯类12种以及其他化合物4种,这些物质共同作用构成了南香柑橘果酒独特的风格。
The aroma components of Nanko Wine were analyzed by solid phase microextraction coupled to gas chromatography-mass spectrometry （SPME-GC-MS）. The headspace solid phase microextraction （HS-SPME） extraction parameters were optimized by orthogonal experiment as follows： 30% NaCl, extraction temperature 40℃, extraction time 30 rain and thermal desorption time 3 min. Then, 46 aroma components were identified by GC/MS detection, representing 85.81% of the total peak area, and including 11 alkenes, 9 alcohols, 4 ketones, 2 aldehydes, 4 acid, 12 easters and 4 other compounds. The combined action of above aroma components determined the unique styie of Nanko wine.
出处
《中国酿造》
CAS
北大核心
2009年第10期151-154,共4页
China Brewing
