特产研究2016，Vol.38Issue(2)：28-31,4.DOI:10.16720/j.cnki.tcyj.2016.02.007
西洋参发酵酒香气成分研究初报
Preliminary Study on the Aroma Components of Biological Fermented Wine of American Ginseng
摘要
Abstract
Aroma components of the American ginseng fermented wine were extracted by dichloromethane solvent and analyzed by ISQ gas chro-matography-mass spectrometry(Thermo) .Isolated compounds were identified by computer retrieval technology and the relative contents were calculated by the chromatographic peak area normalization method .33 kinds of volatile components were qualitative detected in American gin-seng fermented wine ,which mainly include:alcohols ,esters ,organic acids ,ketones ,aldehydes ,alkanes ,ethers ,etc .The results showed that the alcohols and esters content were higher than others ,especially benzene ethanol and succinic acid monoethyl ester ,(2S ,3S)-(+ )-2 ,3-bu-tanediol ,p-hydroxy phenethyl alcohol and methyl 3-hydroxybutyrate content higher ,and formed the main aroma components of American gin-seng fermented wine .关键词
西洋参/发酵酒/气相色谱-质谱联用仪/萃取/香气Key words
Panax quinquefolius L ./fermented wine/Gas chromatography-mass spectrometry/extraction/aroma components分类
轻工纺织引用本文复制引用
张宝香,许培磊,张庆田,姜英,罗婧,秦红艳,王静波,艾军..西洋参发酵酒香气成分研究初报[J].特产研究,2016,38(2):28-31,4.基金项目
吉林省科技厅项目 （）
