现代食品科技2013，Vol.29Issue(6)：1428-1430,3.
固相微萃取-气质联用分析柿子甜酒中的香气成分
Analysis of Aroma Constituents in Persimmon Sweet Wine by Solid-phase Micro-extraction and GC-MS
摘要
Abstract
The flavoring compositions were extracted from persimmon sweet wine by solvent extraction and then analyzed by GC/MS.Their relative contents were determined by peak area normalization method.32 volatile compounds were separated and identified,including lipid,alcohols,organic acids,aldehyde and a small amount of paraffin.The detection results showed that ethyl caprylate,phenylethyl alcohol,decanoic acid,ethyl ester,dimethyl phthalate,2,3-butanediol had relatively higher contents than the others,probably being the main flavoring compositions for persimmon sweet wine.关键词
柿子甜酒/固相微萃取/GC-MS/香气成分Key words
Persimmon sweet wine/ solid-phase micro-extraction/ GC-MS/ the flavoring compositions引用本文复制引用
张媛,张军翔,刘亚辉..固相微萃取-气质联用分析柿子甜酒中的香气成分[J].现代食品科技,2013,29(6):1428-1430,3.
