摘要
大枣既是一种高品质食用药用的水果,又是一种非常适合酿制果酒的原材料。本次试验使用固相微萃取结合气相色谱-质谱联用法对大枣果酒香气成分进行了测定。结果表明,大枣果酒共检出了27种香气成分,包括酯类14种、醇类8种、酸类2种等。
Jujube is not only a high-quality edible and medicinal fruit,but also a very suitable raw material for brewing fruit wine.In this experiment,the aroma components of jujube wine were determined by solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that 27 aroma components were detected in jujube wine,including 14 esters,8 alcohols and 2 acids.
作者
姜川
范蕾
张夏翊
邹小龙
陈梦
汪昕
JIANG Chuan;FAN Lei;ZHANG Xiayi;ZOU Xiaolong;CHEN Meng;WANG Xin(Lishui Institute of Quality Inspection and Testing,Lishui 323000,China)
出处
《现代食品》
2023年第2期197-199,共3页
Modern Food
关键词
大枣果酒
香气成分
固相微萃取法
气相色谱-质谱联用法
jujube wine
aroma components
solid phase microextraction method
gas chromatography-mass spectrometry
