摘要
研究了马铃薯酒的香气成分,采用溶剂萃取法对马铃薯酒香气成分进行萃取,用GC-MS方法进行检测。结果表明,马铃薯酒的最佳萃取条件是用4 mL正丁醇与5 mL马铃薯酒进行萃取,萃取时间为15 min。在得到最佳萃取条件后,研究柱流速、分流比、升温程序3个因素对马铃薯酒出峰个数的影响。通过单因素试验得出在柱流速即载气压力为60 kPa、分流比为20∶1、升温程序起始柱温50℃保持1 min,以6℃/min的速率升温至250℃保持10 min的条件下马铃薯酒香气成分检测效果最佳。
In order to study the aroma components of potato wine,solvent extraction method was used to extract potato wine,and then GC-MS equipment was used for detection.The results showed that the best extraction condition of potato wine was to extract with 4 mL of n-butanol and 5mL of potato wine for 15 min.After obtaining the best extraction conditions,the effects of column flow rate,split ratio and heating program on the peak number of potato wine were studied.Through single factor test,it is concluded that the best detection effect of aroma components in potato wine is under the conditions of column flow rate,i.e.carrier gas pressure of 60 kPa,split ratio of 20∶1,temperature rise program as initial column temperature of 50℃for 1 min,and then temperature rise at the rate of 6℃/min to 250℃for 10 min.
作者
林巧
范力瑞
刘军华
李成
杨军
蔡利
舒一梅
LIN Qiao;FAN Lirui;LIU Junhua;LI Chen;YANG Jun;CAI Li;SHU Yimei(Liangshan tianmeiyi agricultural science&technology Co.Ltd.,Sichuan Xichang 615000,China;Xichang university,Sichuan Xichang 615000,China;Xichang Hope Feed Co.LTD.,Sichuan Xichang 615000,China)
出处
《食品工程》
2020年第4期37-44,共8页
Food Engineering
基金
四川省科技厅应用基础研究项目(2018JY0396)
四川省教育厅重点科研项目(17ZA351)
西昌学院“两高”人才科研支持计划项目(LGZ201917)
西昌市教科局科研项目(19YYJS14)。
