摘要
采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对"麦淋酒"挥发性香味成分进行分离和鉴定。结果表明:共鉴定出40种成分,挥发性成分占81.81%,其中醇类11种,占总面积的73.89%;酯类和内酯种类有15种,占总面积的6.06%,并用面积归一化法测定了各种成分的质量分数。
The volatile flavoring compounds in Mai-lin liquor were determined by HS-SPME coupled with GC-MS. 40 compounds in total were isolated and identified. Among them, volatile compounds accouted for 81.81% including 11 alcohols （73.89 % of total area）, 15 esters and lac- tones （6.06 % of total area）, and the relative content of each flavoring compound was measured by area normalizing method.
出处
《酿酒科技》
北大核心
2013年第11期33-35,39,共4页
Liquor-Making Science & Technology
基金
陇南师专2012校级重点科研项目(2012LSZK201201001)
