CAJ | 학술논문

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。
채용정공-기질련용방법대발효생산적홍수매과주중적휘발성성분진행측정，이용NIST표준보고검색대분리득도적화합물진행결구감정，응용상대봉면적법계산상대백분함량。연구결과표명，재발효후적홍수매과주중공분리병감정출44충화합물，기중함량최고적위2-갑기-1-정순화3-갑기-1-정순，병차수착발효시기적연장，휘발물중적순、지、산、동류물질조분화함량도유소증가。
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.