作　　者： ; ; ; ;

机构地区： 吉林医药学院

出　　处： 《食品工业》 2016年第9期171-173,共3页

摘　　要： 采用顶空固相微萃取法并结合气相色谱-质谱联用技术对五味子酒的挥发性风味成分进行分析。共检测出五味子酒挥发性风味成分36种,确定结构31种,其风味物质组成为醇类(74.03%,7种)、酯类(17.21%,3种)、芳香族(1.83%,8种)、烯烃类(1.06%,4种)、酸类(0.81%,4种)、杂环类(0.37%,3种)和酚类(0.27%,2种)。顶空固相微萃取法并结合气相色谱-质谱联用技术能简易、快速地检测出五味子酒中的醇类、酯类、芳香族和烯烃类等挥发性风味成分,为五味子酒的进一步研究与开发提供科学依据。 The headspace solid-phase micro extraction and gas chromatography-mass spectrometry technology （HS-SPME- GC/MS） were used to analyze volatile flavor compounds of Schisandra wine. There were 36 kinds of volatile flavor components of Schisandra wine and 31 kinds of structure were determined. The flavor composition of home brewed Schisandra wine was 7 kinds of alcohols （74.03%）, 3 kinds of esters （17.21%）, 8 kinds of aromatic compounds （1.83%）, 4 kinds of alkenes （1.06%）, 4 kinds of acids （0.81%）, 3 kinds of acid Heterocyclic compounds （0.37%） and 2 kinds of phenols （0.27%）. Headspace solid phase micro extraction combined with gas chromatography-mass spectrometry was simple and rapid to detection of the alcohols, esters, aromatic and alkene volatile flavor compounds in Sehisandra wine, which provided the scientific basis for the further research and development of Schisandra wine.

关 键 词： 顶空固相微萃取 气质联用 五味子酒 挥发性风味成分

领　　域： [轻工技术与工程] [轻工技术与工程]