基于HS-SPME-GC-O-MS的红枣白兰地香气成分分析
详细信息 查看官网全文
- 英文论文题名：Determination of aromatic components in jujube brandy by HS-SPME-GC-O-MS
- 论文作者：侯丽娟 ; 牟建楼 ; 马艳莉 ; 王颉
- 英文论文作者：Hou Lijuan ; Mu Jianlou ; Ma Yanli ; Wang Jie ; College of Food Science and Technology ; Agricultural University of Hebei
- 年：2016
- 作者机构：河北农业大学食品科技学院;
- 论文关键词：GC-O-MS ; 红枣白兰地 ; 香气分析
- 英文论文关键词：GC-O-MS ; jujube brandy ; aroma analysis
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS261.7
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：101k
- 原文格式：O
- 会议级别：全国
摘要
应用气相色谱质谱闻香(GC-O-MS)技术对红枣白兰地、衡水老白干、茅台和五粮液的香气物质定性分析。通过闻香强度法(Osme)分析表明:从红枣白兰地、衡水老白干酒、茅台和五粮液中共检测到了102个香气化合物。其中,红枣白兰地中共检测到出47种香气化合物;而老白干酒共鉴定出了43种;茅台酒共鉴定出41种;五粮液共鉴定出55种。红枣白兰地和老白干共有的香气组分有24种香气物质,红枣白兰地和茅台、五粮液共有19种、20种香气物质,而其中的11种香气物质为四种酒中的共有的香气物质,其中酯类占90.9%。对于红枣白兰地的香气贡献,酯类香气物质最大,其次是芳香族化合物,同时醇类香气物质也较为重要。
Qualitative analysis of aroma compounds in Jujube brandy,Laobaigan,Maotai and Wuliangye by gas chromatography- olfactometry-mass spectrometry(GC-O-MS).Total of 102 aroma compounds were detected.Among them,47 aroma compounds were identified in Jujube brandy,43 aroma compounds in Laobaigan-liquor,41 aroma compounds in Maotai-liquor,55 aroma compounds in Wuliangye-liquor.A total of 24 kinds of common aroma compounds were in Jujube brandy and Laobaigan-liquors.19 kinds were in Jujube brandy and Maotai-liquors.20 kinds were in Jujube brandy and Wuliangye-liquors.Among them,11 kinds were in four liquors.Most of them were esters,is accounted for 90.9%.From the result,compared the aroma contributions,the first were esters,aromatic compounds were the second,while alcohols were also important.
Qualitative analysis of aroma compounds in Jujube brandy,Laobaigan,Maotai and Wuliangye by gas chromatography- olfactometry-mass spectrometry(GC-O-MS).Total of 102 aroma compounds were detected.Among them,47 aroma compounds were identified in Jujube brandy,43 aroma compounds in Laobaigan-liquor,41 aroma compounds in Maotai-liquor,55 aroma compounds in Wuliangye-liquor.A total of 24 kinds of common aroma compounds were in Jujube brandy and Laobaigan-liquors.19 kinds were in Jujube brandy and Maotai-liquors.20 kinds were in Jujube brandy and Wuliangye-liquors.Among them,11 kinds were in four liquors.Most of them were esters,is accounted for 90.9%.From the result,compared the aroma contributions,the first were esters,aromatic compounds were the second,while alcohols were also important.
引文