摘要
桑椹汽酒中的挥发性成分可呈现出香气的特点。采用液-液萃取法提取桑椹汽酒中的挥发性成分,经气相色谱-质谱联机分析(GC-MS),共检测出69个峰,鉴定出63种挥发性化合物,其相对含量排在前9位的挥发性化合物分别是苯乙醇、2-甲基-1-丁醇、1,2-苯二酸单(2-乙基)己酯、3-甲基-1-丁醇、甲苯、丙烯酸丁酯、1H-吲哚-3-乙醇、邻苯二甲酸异癸基辛基二酯、邻苯二甲酸癸基辛基二酯。鉴定西北农林科技大学葡萄酒学院研制开发的桑椹汽酒挥发性成分以醇类和酯类化合物为主(占83.72%),酒中香气比较纯正,有典型、浓郁的桑果果香。
The volatile components in mulberry fruit sparkling wine are characteristic of special aroma.In present study,a liquid-liquid extraction method was employed to extract the volatile components in mulberry fruit sparkling wine.The analysis with gas chromatography-mass spectrometry（GC-MS） detected 69 peaks,among which 63 volatile components were identified.The first 9 volatile components with high relative content were benzyl alcohol,2-methyl-1-butanol,mono-（2-ethylhexyl）-1,2-benzene dicarboxylic acid,3-methyl-1-butanol,toluene,acrylic acid butyl ester,1H-indole-3-ethanol,isodecyl octyl phthalate and decyl octyl phthalate.It was identified that the volatile components of mulberry fruit sparkling wine prepared by College of Enology,Northwest Sci-Tech University of Agriculture and Forestry are mainly composed of alcoholic and ester compounds（accounting for 83.72%）.The wine had a pleasant aroma characteristic of typical and rich mulberry fruit.
出处
《蚕业科学》
CAS
CSCD
北大核心
2010年第1期152-156,共5页
ACTA SERICOLOGICA SINICA
关键词
桑椹汽酒
香气
挥发性成分
气相色谱-质谱分析
Mulberry fruit sparkling wine Aroma Volatile component Gas chromatography-mass spectrometry
