食品工业科技2016，Vol.37Issue(11)：314-317,331,5.DOI:10.13386/j.issn1002-0306.2016.11.056
不同品种梨酒挥发性成分的SPME-GC-MS结果比较
Comparison of volatile components of different pear wine by SPME-GC-MS
摘要
Abstract
Studies were carried out with different kinds of pear wine brewed by varieties of pears mainly cultivated in Hebei Province,such as Snow pear,Ya pear,Huangguan,Wujiuxiang,Wonhwang,Whangkeumbae,Xiangshui pear,Anli pear,through solid phase micro-extraction (SPME)combined with GC-MS to compare volatile components in them.The results showed that 22 kinds of volatile components were identified in 8 kinds of pear wine,of which 1-butanol,3-methyl-,hexanoic acid,ethyl ester,octanoic acid,ethyl ester,decanoic acid,ethyl ester,dodecanoic acid,ethyl ester and hexadecanoic acid,ethyl ester were detected in all the 8 kinds of pear wine.If 1 iμg/mL was affirmed as the critical value,main volatile components were determined in the 8 kinds of pear wine,of which 1-butanol,3-methyl-,octanoic acid,ethyl ester and decanoic acid,ethyl ester were fully or partly main volatile components of the 6 kinds of pear wine except for Wonhwang and Whangkeumbae pear wine,and 1-butanol,3-methyl-was the highest content of volatile components in these pear wine except for Wonhwang pear wine.There were also other trace volatile components in these pear wine,such as 1-butanol,3-methyl-,acetate,phenylethyl alcocol,butanedioic acid,d iethyl ester,1-hexanol and octanoic acid.Pear wine has a good propect for development for the similarity of volatile components between it and wine.关键词
梨酒/固相微萃取技术(SPME)/GC-MS/挥发性成分Key words
pear wine/solid phase micro-extraction (SPME)/GC-MS/volatile components分类
轻工纺织引用本文复制引用
李丽梅,郑振山,何近刚,冯云霄,程玉豆,关军锋..不同品种梨酒挥发性成分的SPME-GC-MS结果比较[J].食品工业科技,2016,37(11):314-317,331,5.基金项目
国家梨产业技术体系(CARS-29-20) （CARS-29-20）
河北省农科院基本科研业务费(A2015110101). （A2015110101）
