摘要
采用Thermo ISQ气相色谱-质谱联用仪分析检测人参发酵酒中的香气成分。以二氯甲烷溶剂萃取法提取人参发酵酒中的香气成分,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各种成分的相对含量。在人参发酵酒中定性检测出33种挥发性成分,其中主要包括醇类、酯类、有机酸、醛类、烷类和醚类等。实验结果表明,醇类和酯类含量较高,尤其苯乙醇、丁二醇、异戊醇、丁二酸单乙酯、羟基丁酸甲酯和4-羟基丁酸乙酰酯含量较高,可能是形成人参发酵酒的主要香气成分。
The flavoring components of ginseng fermented wine were extracted by dichloromethane solvent and then analyzed by Thermo ISQ GC- MS. Then they were identified by computer retrieval technology and the relative content of each flavoring compound was calculated by chromatographic peak area normalization method. 33 kinds of volatile flavoring compounds were qualitatively detected, including alcohols, esters, organic acids, aldehydes, alkanes, ethers etc. The experimental results showed that, alcohols and esters content were comparatively higher than the others, especially the content of benzene ethanol, butanediol, isoamyl alcohol, succinic acid monoethyl ester, hydroxybutyrate methyl and 4-hydroxy butanoic acid, and they were possibly the main components of the aroma of ginseng fermented wine.
出处
《酿酒科技》
2016年第6期46-48,共3页
Liquor-Making Science & Technology
基金
吉林省科技厅项目(YYZX201243)
