摘要
采用水蒸气蒸馏法提取红提葡萄的挥发性成分,利用GC-MS技术进行分析,分离并确定了53个组分,其中3-羟基-2-丁酮、1-羟基-2-丙酮、糠醛、2,4-二羟基-2,5-二甲基-3(2H)-呋喃酮)、丁内酯、糠醇、苯乙醇、糠酸甲酯、5-羟甲基糠醛、亚油酸乙酯、肉豆蔻酸、棕榈酸、棕榈烯酸、油酸、亚油酸和亚麻酸,其相对含量分别为1.36%、1.79%、18.547%、7.04%、2.22%、1.07%、11.08%、3.524%、3.06%、1.11%、1.48%、12.21%、2.55%、4.11%、9.58%和4.34%。表明红提葡萄为一种非芳香型品种。
The volatile components from red grape were extracted by steam distillation and then 53 compounds were identified by analyzing the isolated volatile components using GC-MS. The concentration of the main components, including 3-hydroxy-butanone, 1-hydroxy-2-propanone, furfural, 2, 4-dihydroxy-2,5-dimethyl-3（2H）- furanone, butyrolactone, 2-furanrnethanol, phenylethyl alcohol, methyl furoate, 5-hydroxymethyl-furfural, methyl linoleate, myristic acid, palmitic acid, palmitoleic acid, oleic acid, linoleic acid and linolenic acid, were found to be 1.36%, 1.79%, 18.547%, 7,04%, 2.22%, 1.07%, 11.08%, 3.524%, 3.06%, 1.11%, 1.48%, 12.21%, 2.55%, 4.11%, 9.58% and 4.34%, respectively. It showed that red grape was a kind of non-sweet grape.
出处
《现代食品科技》
EI
CAS
2007年第5期79-81,共3页
Modern Food Science and Technology
