中国食品学报2013，Vol.13Issue(7)：236-241,6.
红枣果酒苦味来源及成分分析
The Bitter Substances Origin and Composition Analysis in Jujube Wine
摘要
Abstract
The bitter substance origin and composition in Jujube wine were studied.The results showed that,the jujube peel is the main factors of jujube wine bitter.The bitter of Mid-Autumn crisp jujube and Ziziphus jujube wine which were fermented as raw material was significantly higher than Hami jujube (P＜0.05).More than 80 ℃ of dried jujube wine significantly increases the bitterness (P＜0.05).The amount of yeast added to the bitter of jujube wine no significant effect (P＞0.05).Solvent extraction from jujube wine,by GC/MS identification analysis showed that,phenethyl alcohol content of wine in the jujube of up to 29.06％,is the main wine jujube bitter substances,and to detect esters,aldehydes,phenols,ketones,and other bitter substances.关键词
红枣果酒/苦味物质/GC/MSKey words
Jujube wine / bitter substances / GC/MS引用本文复制引用
李安平,丁彦鹏,陈建华,曾建新..红枣果酒苦味来源及成分分析[J].中国食品学报,2013,13(7):236-241,6.基金项目
国家林业科技推广项目(2010[45]) （2010[45]）
