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*推荐文章 刊物期号: 201508

GC-MS分析灯笼果果汁和果酒的香气成分

作者: 周立华1,牟德华1,张哲琦1,李 艳1,2

地址:1.河北科技大学 生物科学与工程学院,河北 石家庄 050018; 2.河北省发酵工程技术研究中心,河北 石家庄 050018
摘要 香气决定水果和果酒的风味典型性。利用液液萃取及气相色谱和质谱联用技术(GC-MS)分析灯笼果果汁及果酒中的香气物质。结果表明,灯笼果果汁中检出22种香气物质,主要香气成分为亚油酸和苯乙烯;灯笼果果酒中共检测出37种香气物质,主要香气成分为苯乙醇、琥珀酸二乙酯、己二酸二(2-乙基己)酯、苹果酸乙酯和异戊醇。本研究数据可为灯笼果酿酒工艺改进提供参考。
关键词 灯笼果; 灯笼果酒; 气相色谱-质谱联用仪(GC-MS); 香气物质; 果酒
中图分类号: TS262.7;TS261.4;TS261.7 文献标识码: A 文章编号: 1001-9286(2015)08-0096-05

英文标题: Analysis of Flavoring Components in Physalis peruviana Fruit Juice and Physalis peruviana Wine by GC-MS

英文作者: ZHOU Lihua1, MOU Dehua1, ZHANG Zheqi1 and LI Yan1,2

英文地址: 1.College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018;2. Hebei R&D Center for Fermentation Engineering, Shijiazhuang, Hebei 050018, China

英文摘要 The flavor typicality of fruit and fruit wine is determined by its flavoring components. In this study, the flavoring components in Physalis peruviana fruit and Physalis peruviana wine were analyzed by GC-MS. The results showed that, there were 22 kinds of flavoring components detected in Physalis peruviana fruit (among them, the main flavoring components were linoleic acid and styrene), and there were 37 kinds of flavoring components detected in Physalis peruviana wine (among them, benzene ethanol, amber acid diethyl, bis(2-ethylhexyl) adipate, ethyl malic acid and isoamyl alcohol were the main flavoring components). The research data provided useful reference for technical improvement of Physalis peruviana wine.
英文关键词 Physalis peruviana; Physalis peruviana wine; gas chromatography-mass spectrometry (GC-MS); flavoring components; fruit wine
      

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