【摘要】 采用溶剂萃取法提取番茄米酒中的香气成分,经气相色谱-质谱联机分析,共鉴定出14种香气化合物,包括醇、酯、胺、醛、酚等几类化合物。醇类物质在香气成分中含量最高,占香气成分总含量的62.78%,其中最主要的是苯乙醇和1-戊醇,其含量分别占香气成分总含量的23.28%和36.75%。酯类在香气成分中种类最多,占7种,并且其总含量也仅次于醇类化合物,占香气成分总含量的25.89%。另外,在这些香气成分中还发现了具有保健功能的亚油酸乙酯和4-甲基-6-叔丁基苯酚,二者在预防一些慢性病方面可以起到一定作用。更多还原

【Abstract】 The aroma components in tomato rice wine were extracted by solvent extraction.Then the extract was analysed by gas chromatography/mass spectrometry and 14 components were identified.These components contain alcohols,esters,amines,aldehydes and phenol.Alcohols account for 62.78% of the total content of aroma components and their content are the highest in the aroma components.Phenylethyl alcohol and 1-Pentanol are the major two alcohols and they account for 23.28% and 36.75% of the total content of aroma components respectively.There are 7 esters in the aroma components and hold the most type of components.They consist of 25.89% of the total content of aroma components and their content is only less than alcohols.Linoleic acid ethyl ester and Phenol,2’-methylenebis [6-(1,1dimethylethyl)-4-methyl-also appeared in the aroma components,which have some health functions and may prevent some chronic disease.更多还原