机构地区: 广西大学轻工与食品工程学院
出 处: 《食品研究与开发》 2009年第10期106-109,共4页
摘 要: 利用气相色谱-质谱法(GC-MS)对鲜罗汉果挥发油化学成分进行分析鉴定,共分离出18种成分,鉴定出14个化学成分。同时分析发酵型罗汉果酒中游离氨基酸成分,游离氨基酸数量高达17种之多,总含量为27.7mg/100mL。鲜罗汉果挥发性成分和罗汉果酒中丰富的游离氨基酸赋予罗汉果酒特有的香味和浓厚感及很高的营养价值。 The volatile components from Siraitia Grosvenorii were analyzed by gas chromatography-mass spectrometry (GC-MS). 18 Compounds were separated, and 14 of them were identified. There are seventeen kinds of free amino acids in Grosvenorii wine, which have 27.7 mg in every 100 mL wines. The volatile components from Siraitia Grosvenorii and abundant free amino acids endow Siraitia Grosvenorii wine of exclusive fragrance, thick sense and high nourishing value.