CAJ | 학술논문

采用GC-HS技术对蜂蜜花粉汁、未加花粉的蜂蜜酒和蜂蜜花粉酒进行了香气成分分析。蜂蜜花粉汁鉴定出91种，蜂蜜酒87种，蜂蜜花粉酒105种香气成分，相对含量分别是86．45％、82．80％和86．59％。这些挥发性成分主要包括醇类、酯类、烷类、烯类、酸类、醛类、酮类、醚类和胺类等。在蜂蜜花粉汁中，醇类和烷类化合物居多；在发酵酒里，醇类和酯类化合物较多。蜂蜜花粉酒与蜂蜜花粉汁有27种共同香气物质，蜂蜜花粉酒与蜂蜜酒有38种共同香气物质。
채용GC-HS기술대봉밀화분즙、미가화분적봉밀주화봉밀화분주진행료향기성분분석。봉밀화분즙감정출91충，봉밀주87충，봉밀화분주105충향기성분，상대함량분별시86．45％、82．80％화86．59％。저사휘발성성분주요포괄순류、지류、완류、희류、산류、철류、동류、미류화알류등。재봉밀화분즙중，순류화완류화합물거다；재발효주리，순류화지류화합물교다。봉밀화분주여봉밀화분즙유27충공동향기물질，봉밀화분주여봉밀주유38충공동향기물질。
The aroma components of honey pollen juice, honey wine and honey pollen wine were compared using the GC-MS technology. The aroma components of honey pollen juice was 91 species, 87 kinds of honey wine and honey pollen wine 105, which relative contents were 86.45%, 82.80% and 86.59%. These volatile components mainly in- cluded alcohols, esters, alkanes, alkenes, acids, aldehydes, ketones, ethers and amines. The alcohols and alkanes were the main in the honey pollen juice but alcohol and ester were the main in the wine. Honey pollen wine and honey pollen juice had 27 kinds of common aroma substances. And honey pollen wine and honey wine had 38 kinds common aroma substances.