摘要
以极性聚丙烯酸酯(Polyacrylate,PA)和非极性聚二甲基硅氧烷(Polydimethylsiloxcane,PDMS)两种纤维头萃取浓缩,与GC/MS联用,对新疆库尔勒香梨果酒中挥发性物质进行了分析测定,前者共检测出挥发性成分55种,后者检测出34种。分别占峰面积90%左右。其中香梨果酒主要成分(除乙醇外)为3-甲基-1-丁醇(7.18%),乙酸乙酯(4.5%),1-壬醇(4.16%),1-己醇(3.98%),2-甲基-1-丙醇(3.88%),甲酸辛酯(2.57%),辛醇(2.57%),苯乙醇(2.29%),2-羟基丙酸乙酯(2.2%),4-甲基-2-甲氧基苯酚(1.74%)等。
Volatile Components in Xinjiang Kuerle Fragrant Pear Wine were extracted by SPME and analyzed by combined gas chromatography/mass spectrometry with PA and PDMS fibers. 55 (by PA fiber) and 34(by PDMS fiber) volatile components were identified respectively, about 90 % of peak area. Further analysis indicated that the dominant components except ethanol include 3-methyl-1-butanol (7.18 %), ethyl acetate (4.5 %), 1-nonanol (4.16 %), 1-hexanol (3.98 %), 2-methyl-1-propanol (3.88 %), formic acid (2.57 %), 1-octanol (2.57 %), phenyl ethyl alcohol (2.29 %), 2-hydroxy-ethyl propanate (2.2 %), 2-methoxy-4-methyl-phenol (1.74 %) etc.
出处
《酿酒科技》
北大核心
2005年第3期87-89,共3页
Liquor-Making Science & Technology
