酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
2期
97-99
,共3页
温海祥%江东文%黄佳佳%郭晓明%杨公明
溫海祥%江東文%黃佳佳%郭曉明%楊公明
온해상%강동문%황가가%곽효명%양공명
果酒%香蕉果酒%分析方法%香气成分%气相色谱-质谱
果酒%香蕉果酒%分析方法%香氣成分%氣相色譜-質譜
과주%향초과주%분석방법%향기성분%기상색보-질보
wine%banana wine%analytic methods%flavoring compositions%gas chromatography/mass spectrometry(GC-MS)
利用液-液萃取法提取香蕉果酒中的挥发性香气成分,用气相色谱-质谱（GC-MS）技术进行分析。通过计算机图谱鉴定出176个峰,38种香气物质,并利用面积归一法计算出一些香气成分的相对含量,其中酯类和醇类为主要成分。
利用液-液萃取法提取香蕉果酒中的揮髮性香氣成分,用氣相色譜-質譜（GC-MS）技術進行分析。通過計算機圖譜鑒定齣176箇峰,38種香氣物質,併利用麵積歸一法計算齣一些香氣成分的相對含量,其中酯類和醇類為主要成分。
이용액-액췌취법제취향초과주중적휘발성향기성분,용기상색보-질보（GC-MS）기술진행분석。통과계산궤도보감정출176개봉,38충향기물질,병이용면적귀일법계산출일사향기성분적상대함량,기중지류화순류위주요성분。
The volatile flavoring compositions in banana wine were extracted by headspace liquid-phase micro-extraction.Then they were analyzed by GC-MS.There were 176 peaks and 38 kinds of flavoring substances detected in the wine.The relative content of some flavoring substances was calculated by peak area normalization method.Esters and alcohols were proved as the main flavoring substances in the wine.
