中国食品添加剂Issue(9)：205-209,5.
基于顶空固相微萃取与气相色谱-质谱联用技术分析“赣南早”脐橙酒香气成分
Analysis of aroma components in "GanNanZao" navel orange wine by gas chromatography-mass spectrometry with headspace solid phase microextraction
摘要
Abstract
The aroma components in "GanNanZao" Navel orange wine were analyzed by head-space soild phase microextraction and gas chromatography-mass spectrometry.Thirty-five components in "GanNanZao" Navel orange wine determined by optimizing the extraction fiber and extraction conditions.The major components were esters (17 kinds),alcohols (8 kinds),acids and other else (10 kinds).The total of 66.34％ of total peak area is ester and constitutes the overall configuration of the aroma components in wine,including ethyl octanoate (26.94％),ethyl decanoate (15.52％),Ethyl caproate (9.76％),ethyl laurate (5.85％),ethyl hexadecanoate (4.69％),phenethyl acetate (3.58％),which are the main components of wine flavor.The main alcohol components are 2-phenylethanol (10.18％),butane-2,3-diol (1.45％),accounting for 11.63％ of total peak area.Valencene,was a unique ingredient in citrus plants,was identified in "GanNanZao" Navel orange wine and accounting for 1.89％ of the total peak area.关键词
脐橙/固相微萃取/气相色谱-质谱联用仪/香味物质Key words
navel orange/solid phase microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS)/aroma components分类
轻工纺织引用本文复制引用
刘韬,乔宁,饶敏,桂家祥,杨文侠..基于顶空固相微萃取与气相色谱-质谱联用技术分析“赣南早”脐橙酒香气成分[J].中国食品添加剂,2017,(9):205-209,5.基金项目
江西省自然科学基金资助项目(20151BAB204040) （20151BAB204040）
江西省科技计划项目(20151BBG70067) （20151BBG70067）
国家质量监督检验检疫总局科技计划项目(2016IK152) （2016IK152）
江西省重点研发计划项目(20161BBF60029). （20161BBF60029）
