新疆农业科学2011，Vol.48Issue(7)：1210-1216,7.
杏酒香气成分的研究
Study on Aroma Compounds in Apricot Wine
摘要
Abstract
[Objective] Aroma compounds of 6 kinds of apricot wine distilled by apricot varieties of Saimaiti, Xiaobaixing, Beishan, Qiaoerpang, Yuandanxing, Shushanggan respectively were studied. [Method]The apricot wine was pretreated by solid - phase microextraction and analyzed by CC - MS. [Result]70 aroma components had been totally detected from 6 species of apricot wine. The six kinds with apricot of Saimaiti, Xiaobaixing, Beishan, Qiaoerpang, Yuandanxing, Shushanggan had 51, 44, 47, 41, 47, 47 aroma components respectively. The 22 aroma components in the six kinds of apricot wine were basic aroma substances. [Conclusion]The apricot wine not only had alcohol, ester, acid, aldehyde, ketone as normal, but also had monoterpenoids alcohol of linalool, terpineol, nerol, a - lonol as special. The different apricot wine had different aroma components; it showed that apricot wine made by different apricot species could have diverse aroma characteristics.关键词
杏酒/香气物质/气相色谱-质谱Key words
apricot wine/aroma compound/GC - MS分类
轻工纺织引用本文复制引用
傅力,周晓明,徐效圣,李建飞..杏酒香气成分的研究[J].新疆农业科学,2011,48(7):1210-1216,7.基金项目
新疆维吾尔自治区科技计划项目(200931101-5) （200931101-5）
国家“十一五”科技支撑计划项目(2011BAD27B02-04) （2011BAD27B02-04）
