【摘要】 利用溶剂萃取法对荔枝酒中的挥发性成分进行提取,采用气相色谱-质谱(GC/MS)技术对其分析,经过NIST02谱库检索对比,在荔枝酒中共检测出68个峰,鉴定出67种化合物。醇类和酯类是荔枝酒中香气贡献最大的两类化合物。初步得出该荔枝酒中的特征香气化合物为β-里哪醇、香叶醇和2,6-二甲基-7-辛烯-2-醇。更多还原

【Abstract】 Aroma components in lychee wine were extracted by solvent extraction firstly. Then they were analyzed with gas chromatography/mass spectrometry and contrasted with the library of NIST 02. 68 peaks were tested and 67 components were identified in lychee wine. Alcohols compounds and esters compounds made the most important contribution for aroma of lychee wine. It was found that β-linalaol, cis-geraniol and 2,6-dimethyl-7-octen-2-ol were characteristic compounds.更多还原