食品与机械2011，Vol.27Issue(5)：52-57,6.DOI:10.3969/j.issn.1003-5788.2011.05.013
GC-MS法分析不同产地酿酒葡萄的香气成分
Analysis of aromatic components in the different wine-grapes from different geographic origin by gas chromatography-mass spectrometry
商敬敏 1牟京霞 2刘建民 3张家荣 1邓波 1史涛涛 1赵新节1
作者信息
- 1. 山东轻工业学院山东省微生物重点实验室,山东济南250353
- 2. 山东百草药业有限公司,山东济南250013
- 3. 济南高新开发区京鲁生物技术研究开发中心,山东济南250013
- 折叠
摘要
Abstract
The aromatic components from fresh grape were extracted by steam distillation, analyzed by Gas Chromatography/Mass Spec-trometry (GC/MS). The materials were from Hebei Changli and Yantai Penglai. Including Sauvignon Cabernet, Muscat Hambourg and Sauvignon Gerniseht. There were 85 components identified in the three varieties from the two geographic origin, they are mainly alcohols, esters. In the aroma compounds, palmitic acid and 2,4-Di-tert-butyl phenol lies in all the varieties, and the falcarinol was ana-lized in the Sauvignon Gerniseht of Penglai, which were the first determined in the grape and wine. The result determined that the contents of the same variety aroma components in the same varieties were similar, but the aroma trace components were significantly different, which led to characteristic aroma and style for the different varieties, and they would contribute to the protection of the geographic origin.关键词
赤霞珠/玫瑰香/蛇龙珠/香气成分/气质色谱Key words
cabernet sauvignon/ muscat/ cabernet gerniseht/ aromatic components/ GC/MS引用本文复制引用
商敬敏,牟京霞,刘建民,张家荣,邓波,史涛涛,赵新节..GC-MS法分析不同产地酿酒葡萄的香气成分[J].食品与机械,2011,27(5):52-57,6.
