| 3种解放钟干型枇杷酒香气成分分析 |
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| 引用本文： | 张丽萍,黄鹭强,杨民和.3种解放钟干型枇杷酒香气成分分析[J].福建师范大学学报(自然科学版),2012,28(2):120-124. |
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| 作者姓名： | 张丽萍 黄鹭强 杨民和 |
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| 作者单位： | 1. 福建师范大学生命科学学院,福建福州,350108
2. 福建师范大学生命科学学院,福建福州350108;福建农林大学食品科学学院,福建福州 350002 |
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| 基金项目： | 福建省科技创新平台建设项目(2009N2002);福建省教育厅资助项目(JB10017) |
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| 摘 要： | 采用顶空固相微萃取技术,结合气质联用对3种不同产地的解放钟干型枇杷酒的香气成分进行检测分析.结果表明,3种不同产地的解放钟干型枇杷酒均含有苯乙醇、异丁醇、丁二酸二乙酯、苯甲酸乙酯等,同时还含有少量的乳酸乙酯、苯乙酸乙酯、山梨酸等.不同产地枇杷酒香气成分的种类及相对含量存在一定的差异:A型枇杷酒中含量相对较高的有甲酸异戊酯、乙酸乙酯、己酸乙酯等;B型枇杷酒中的特征性香气成分包括庚酸丁酯、癸酸乙酯、正己醇等;C型枇杷酒含有辛酸乙酯、甲氧乙酸戊酯、糠醇等.香气成分的差异赋予了解放钟干型枇杷酒独特的风味及口感.
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| 关 键 词： | 枇杷酒 香气成分 固相微萃取 气质联用 |
Analysis of Aroma Components in Three Species of Jiefangzhong Dry Loquat Wine |
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| ZHANG Li-ping
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HUANG Lu-qiang
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YANG Min-he.Analysis of Aroma Components in Three Species of Jiefangzhong Dry Loquat Wine[J].Journal of Fujian Teachers University(Natural Science),2012,28(2):120-124. |
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| Authors: | ZHANG Li-ping HUANG Lu-qiang YANG Min-he |
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| Institution: | 1(1.College of Life Sciences,Fujian Normal University,Fuzhou 350108,China;2.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China) |
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| Abstract: | The aromatic components in three Jiefangzhong dry Loquat wines from different winery were compared using headspacesolid phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).Results showed the three wines all had the aromatic components of Phenylethyl Alcohol,2-methyl-1-Propanol,Butanedioic acid-diethyl ester,Benzoic acid-ethyl ester.There are little Propanoicacid-2-hydroxy-ethyl ester,Benzeneacetic acid-ethyl ester,Sorbic acid.Some variance exist in Loquat wines from different winery which main lie in both variety of aromatic components and relative contents:1-Butanol-3-methyl-formate,Ethyl Acetate,Hexanoic acid-ethyl ester were detected in the A Loquat wine.Heptanoic acid-butyl ester,Decanoic acid-ethyl ester,1-Hexanol were detected in the B Loquat wine.Octanoic acid-ethyl ester,Methoxyacetic acid-pentyl ester,2-Furanmethanol were detected in the C Loquat wine.To some extent,the differences of aromatic components created diversities of flavor and taste. |
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| Keywords: | Loquat wine aroma components HS-SPME GC-MS |
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