【摘要】 采用固相微萃取法提取柿子甜酒中的香气成分,用气相色谱-质谱仪进行测定,结合计算机检索技术对分离化合物进行分离鉴定,并应用色谱峰面积归一法测定各成分的相对含量。在柿子甜酒中共定性出32中挥发性成分,其中主要包括脂类、醇类、有机酸类、醛类和少量烷烃。结果表明,辛酸乙酯、苯乙醇、癸酸乙酯、邻苯二甲酸二甲酯、2,3-丁二醇等含量相对较高,可能是柿子甜酒香气形成的主要的成分。更多还原

【Abstract】 The flavoring compositions were extracted from persimmon sweet wine by solvent extraction and then analyzed by GC/MS.Their relative contents were determined by peak area normalization method.32 volatile compounds were separated and identified,including lipid,alcohols,organic acids,aldehyde and a small amount of paraffin.The detection results showed that ethyl caprylate,phenylethyl alcohol,decanoic acid,ethyl ester,dimethyl phthalate,2,3-butanediol had relatively higher contents than the others,probably being the main flavoring compositions for persimmon sweet wine.更多还原