摘要
采用气相色谱-质谱联用对黄河滩枣冰酒中的香气成分进行分析,并运用面积归一法确定各组分的相对百分含量。结果表明,从黄河滩枣冰酒中分离鉴定出36种香气成分,其中醇类化合物相对百分含量为38.12%,是黄河滩枣冰酒中含量最多的一类化合物;其次为酯类(相对含量为29.57%)、酸类(相对含量为28.54%)。冰酒中主要的香气成分为异戊醇(19.82%)、乙酸(18.56%)以及乙酸乙酯(9.41%),这些物质共同赋予了黄河滩枣特殊的风味和品质。
The flavoring compositions in Huanghe Jujube Wine are analyzed by GC-MS. The relative content of The components are determined through peak-area normalization method. The results show that 36 components are present in Huanghe jujube wine. The highest content is alcohol components （the relative percentage content is 38.12%） , then ester compounds （the relative percentage content is 29.57%）, acids compounds （the relative percentage content is 28.54%） . The major components are isoamyl alcohol （19.82%） , acetic acid （18.56%） and ethyl acetate （9.41%） . These flavoring compositions give the product the specific odor and quality.
出处
《农产品加工（下）》
2014年第11期58-60,共3页
Farm Products Processing
