摘要
桑椹利口酒中的挥发性成分是构成桑椹酒的主体气味因子。采用液-液萃取法提取桑椹利口酒中的挥发性成分,经气相色谱-质谱联机分析(GC-MS),共检测出39个特征峰,鉴定出35种挥发性化合物,占总峰面积的99.3%。其中,质量分数排在前7位的挥发性化合物分别是邻苯二甲酸二丁酯(19.81%)、二十五烷(12.66%)、二十一烷(12.35%)、邻苯二甲酸二异丁酯(10.77%)、4-(1,1-二甲基乙基)-2-甲基苯硫酚(7.26%)、十八炔酸甲酯(5.01%)和十五碳酸(4.65%)。桑椹利口酒挥发性成分中含量较高的酯类化合物形成了酒香的主体气味:呈优雅浓郁果香,且甜中带有淡淡酸果味。
Volatile components in mulberry fruit liqueur are major factors constituting the odor of mulberry fruit wine. In present study, a liquid-liquid extraction method was used to extract the volatile components in mulberry fruit liqueur. By mean of gas chromatography and mass spectrometry （GC-MS）, we detected 39 characteristic peaks, among which 35 volatile components were identified, accounting for 99.3% of the total peak areas. The volatile compounds whose mass fraction ranked the top 7 were dibutyl phthalate （ 19.81% ）, pentacosane （ 12.66% ）, heneicosane （ 12.35% ）, phthalic acid, diisobutyl ester （10. 77% ）, benzenethiol, 4-（ 1,1-dimethylethyl）-2-methyl- （7.26%）, 9-octadecynoic acid, meth- yl ester （5.01% ） and pentadecanoic acid （4.65%）. The ester compounds in volatile components of mulberry fruit liqueur had higher content and attributed to the main odor of bouquet which was of elegant and rich fruity aroma with sweet and slight fruity sour taste.
出处
《蚕业科学》
CAS
CSCD
北大核心
2012年第3期571-574,共4页
ACTA SERICOLOGICA SINICA
基金
陕西省星火计划项目(No.2008XH4-2)
关键词
桑椹利口酒
香气
挥发性成分
气相色谱-质谱
Mulberry fruit liqueur
Aroma
Volatile component
Gas chromatography and mass spectrometry
