| 桑椹果酒挥发性成分的GC/MS分析 |
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| 引用本文： | 梁贵秋,陆春霞,李全,陆飞,吴婧婧,周晓玲,董桂清,黄正勇.桑椹果酒挥发性成分的GC/MS分析[J].现代食品科技,2012,28(12):1800-1802. |
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| 作者姓名： | 梁贵秋 陆春霞 李全 陆飞 吴婧婧 周晓玲 董桂清 黄正勇 |
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| 作者单位： | 广西蚕业科学研究院 |
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| 基金项目： | 广西科学研究与技术开发项目(09203-02) |
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| 摘 要： | 利用顶空固相微萃取方法对桑椹果酒中的挥发性成分进行提取,并用气相色谱-质谱技术(GC-MS)对化合物进行分析和分类,并经过NIST 05谱库检索对比。结果表明:在桑椹果酒中共检测出52种挥发性成分,主要有醇类9种、酯类14种、酸类8种、醛类3种、烷烃类9种、酚类2种、烯烃类2种、酮类3种及其他化合物2种。其中醇类、酯类、酸类和醛类化合物的含量最高,分别为54.26%、23.62%、11.22%和7.96%。
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| 关 键 词： | 桑椹果酒 固相微萃取 气质联用 挥发性成分 |
| 收稿时间： | 8/8/2012 12:00:00 AM |
GC-MS Analysis of the Volatile Components of Mulberry Wine |
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| LIANG Gui-qiu,LU Chun-xi,LI Quan,LU Fei,WU Jing-jing,ZHOU Xiao-ling,DONG Gui-qing and HUANG Zheng-yong.GC-MS Analysis of the Volatile Components of Mulberry Wine[J].Modern Food Science & Technology,2012,28(12):1800-1802. |
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| Authors: | LIANG Gui-qiu LU Chun-xi LI Quan LU Fei WU Jing-jing ZHOU Xiao-ling DONG Gui-qing and HUANG Zheng-yong |
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| Affiliation: | (Guangxi Research Institute of Sericulture,Nanning 530007,China) |
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| Abstract: | Volatile components in mulberry wine was extracted by headspace solid phase micro extraction method using gas chromatography - mass spectrometry ( GC-MS ) technique.Contrasting on NIST 05 spectrum-search showed that 52 volatile compounds were detected, which were consist of 9 alcohols,14 esters, 8 acides, 3 aldehydes, 9 alkanes, 2 phenols, 2 alkens, 2 ketones and 2 other compounds. Alcohols, esters, acids and aldehydes were the most aboundant volatile, with their contents being of 54.26%, 23.62%, 11.22% and 7.96%. |
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| Keywords: | mulberry vinegar volatile compounds gas chromatography - mass spectrometry |
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