现代食品科技2012，Vol.28Issue(12)：1800-1802,3.
桑椹果酒挥发性成分的GC/MS分析
GC-MS Analysis of the Volatile Components of Mulberry Wine
摘要
Abstract
Volatile components in mulberry wine was extracted by headspace solid phase micro extraction method using gas chromatography - mass spectrometry ( GC-MS ) technique.Contrasting on NIST OS spectrum-search showed that 52 volatile compounds were detected, which were consist of 9 alcohols, 14 esters, 8 acides, 3 aldehydes, 9 alkanes, 2 phenols, 2 alkens, 2 ketones and 2 other compounds. Alcohols, esters, acids and aldehydes were the most aboundant volatile, with their contents being of 54.26%, 23.62%, 11.22% and 7.96%.关键词
桑椹果酒/固相微萃取/气质联用/挥发性成分Key words
mulberry vinegar, volatile compounds/ gas chromatography - mass spectrometry引用本文复制引用
梁贵秋,陆春霞,李全,陆飞,吴婧婧,周晓玲,董桂清,黄正勇..桑椹果酒挥发性成分的GC/MS分析[J].现代食品科技,2012,28(12):1800-1802,3.基金项目
广西科学研究与技术开发项目(09203-02) （09203-02）
