食品工业科技2011，Vol.32Issue(6)：129-131,135,4.
橄榄浸泡酒中香气成分的GC-MS分析
Study on aroma components in Canarium Album steeping wine by GC-MS
郑炯 1陈娟 2朱琳1
作者信息
- 1. 西南大学食品科学学院,重庆400716
- 2. 重庆市农产品加工技术重点实验室,重庆400716
- 折叠
摘要
Abstract
Aroma components in Canarium album steeping wine were extracted by the liquid-liquid extraction and HS-SPME two kinds of methods. They were analyzed by gas chromatography-mass spectrometry and a total of 46 kinds of aroma components were identified, including alcohols, esters, ketohes, aldehydes and acids. The major aroma components in the Canarium album steeping wine were isoamyl alcohol, isopropyl alcohol, 2-butanol,benzene ethanol, 2- hydroxy-ethyl propionate, ethyl hexanoate, acetic acid isoamyl acetate, caprylic acid ethylester,ethyl butyrate and so on.关键词
橄榄浸泡酒/香气成分/液液萃取法/顶空固相微萃取法/气相色谱-质谱法Key words
Canarium album steeping wine/ aroma components/ liquid - liquid extraction/ HS- SPME/ gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
郑炯,陈娟,朱琳..橄榄浸泡酒中香气成分的GC-MS分析[J].食品工业科技,2011,32(6):129-131,135,4.
