酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
9期
100-102,106
,共4页
邱新平%李立祥%赵常锐%倪媛%余红军
邱新平%李立祥%趙常銳%倪媛%餘紅軍
구신평%리립상%조상예%예원%여홍군
发酵型茶酒%香气成分%气相色谱-质谱法(GC—MS)
髮酵型茶酒%香氣成分%氣相色譜-質譜法(GC—MS)
발효형다주%향기성분%기상색보-질보법(GC—MS)
tea-flavor fermenting wine%flavoring compositions%GC-MS
采用溶剂萃取法提取发酵型茶酒中的香气物质,经气相色谱-质谱联用(GC—MS)分析,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-法测定各组分的相对含量。结果表明,共鉴定出72种香气成分。相对含量较高的香气成分主要有丁二酸单乙酯、苯乙醇、4-羟基苯乙醇、4-羟基丁酸、咖啡因、2,3-丁二醇、己酸、丁二酸二乙酯、辛酸、辛酸乙酯、苹果酸、对羟基肉桂酸乙酯、没食子酸乙酯、棕榈酸乙酯等。
採用溶劑萃取法提取髮酵型茶酒中的香氣物質,經氣相色譜-質譜聯用(GC—MS)分析,結閤計算機檢索技術對分離化閤物進行鑒定,應用色譜峰麵積歸-法測定各組分的相對含量。結果錶明,共鑒定齣72種香氣成分。相對含量較高的香氣成分主要有丁二痠單乙酯、苯乙醇、4-羥基苯乙醇、4-羥基丁痠、咖啡因、2,3-丁二醇、己痠、丁二痠二乙酯、辛痠、辛痠乙酯、蘋果痠、對羥基肉桂痠乙酯、沒食子痠乙酯、棕櫚痠乙酯等。
채용용제췌취법제취발효형다주중적향기물질,경기상색보-질보련용(GC—MS)분석,결합계산궤검색기술대분리화합물진행감정,응용색보봉면적귀-법측정각조분적상대함량。결과표명,공감정출72충향기성분。상대함량교고적향기성분주요유정이산단을지、분을순、4-간기분을순、4-간기정산、가배인、2,3-정이순、기산、정이산이을지、신산、신산을지、평과산、대간기육계산을지、몰식자산을지、종려산을지등。
Flavoring compositions of tea-flavor fermenting wine were extracted by solvent extraction and then analyzed by GC-MS and their relative content were determined according to area normalization method. As a result, 72 kinds of flavoring compounds were identified. The main flavoting compositions with higher relative content were ethyl hydrogen succinate, phenylethyl alcohol, benzeneethanol, 4-hydroxy-butanoie acid, caffeine, 2, 3-butanediol, hexanoic acid, butanedioic acid, diethyl ester, octanoic acid, octanoic acid ethyl ester, malic acid, p-hydroxycinnamic acid, ethyl ester, ethyl gallate, hexadceanoic acid, and ethyl ester etc.