摘要
采用顶空-气质联用方法对发酵生产的红树莓果酒中的挥发性成分进行测定,利用NIST标准谱库检索对分离得到的化合物进行结构鉴定,应用相对峰面积法计算相对百分含量。研究结果表明,在发酵后的红树莓果酒中共分离并鉴定出44种化合物,其中含量最高的为2-甲基-1-丁醇和3-甲基-1-丁醇,并且随着发酵时期的延长,挥发物中的醇、酯、酸、酮类物质组分和含量都有所增加。
The volatile components of fermented red raspberry wine were analyzed by HS-GC/MS. The structure of the isolated compounds was identified by their mass spectra using NIST. Then the relative percentage of the volatile component was calculated by GC peak area meth-od. As a result, forty-four kinds of volatile compounds were separated from fermented red raspberry wine, among them, 2-Methyl-1-butanol and 3-Methyl-1-butanol had the highest content, and the content of constituents including alcohol, ester, acid and ketone in volatile components kept increasing with the extension of fermenting time.
出处
《酿酒科技》
2015年第2期103-105,共3页
Liquor-Making Science & Technology
基金
2012年度安徽省科技计划项目(12030603020)
2012年国家自然科学基金项目(31171787)
覆盆子果酒产品开发及产业化关键技术研发(JY13-001)
2013~2014学年合肥工业大学学生创新基金"红树莓发酵果酒的开发"专项
