作　　者： ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品科学》 2013年第12期304-307,共4页

摘　　要： 采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)方法,探讨不锈钢罐贮藏、低温(6～8℃)瓶装贮藏及室温瓶装贮藏3种贮藏条件对荔枝酒香气成分的影响。结果表明:荔枝酒主要的香气成分为辛酸乙酯、己酸乙酯、癸酸乙酯、乙酸异戊酯、乙酸乙酯、3-甲基-1-丁醇、丁酸乙酯。与不锈钢罐贮藏及室温瓶装贮藏方法对比,低温瓶装贮藏更有利于形成和有效保留荔枝酒的特征香气成分。 Headspace solid phase microextraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS） were used to investigate how aromatic components of litchi wine could be affected by different storage conditions： ambient temperature bottle, low temperature bottle （6--8℃） and stainless steel tank. The results showed that the main components of litchi wine were octanoic acid ethyl ester, hexanoic acid ethyl ester, decanoic acid ethyl ester, 3-methyl-l-butanol acetate, ethyl acetate, 3-methyl- 1-butanol and ethyl butyrate. As compared to ambient temperature bottle storage and stainless steel tank storage, low temperature bottle storage was more favorable for the formation retention of aromatic components in litchi wine.

关 键 词： 气相色谱 质谱 荔枝酒 贮藏条件 香气成分

领　　域： [轻工技术与工程] [轻工技术与工程]