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刊物期号: 201711

桑葚、红花米酒的香气物质分析(65)

作者: 周 行1,2,石 桐2,李关平2,刘凤珠2

地址:1. 中铁十局集团房地产开发有限公司,山东 济南 250001; 2.郑州轻工业学院 食品与生物工程学院,河南 郑州 450001
摘要 用液液萃取法分别提取桑葚米酒、红花米酒风味物质,利用气相色谱-质谱联用仪进行分析,探讨其风味物质的组成。结果表明,在桑葚米酒中共检出11种芳香化合物,其中醇类化合物有3种,含量最高,占总成分的46.811 %,其中异戊醇为33.676 %,构成了该酒的主要呈香成分;红花米酒中共检出10种芳香化合物,其中醇类化合物有4种,含量占总成分的51.189 %,其中3-甲基-1-丁醇含量为21.72 %。两种米酒的香气物质差异较大。
关键词 桑葚; 红花; 米酒; 香气物质; 气相色谱-质谱法(GC-MS)
中图分类号: TS262.4;TS261.4;TS261.7 文献标识码: A 文章编号: 1001-9286(2017)11-0065-03

英文标题: Flavoring Compounds in Mulberry Rice Wine & in Safflower Rice Wine

英文作者: ZHOU Hang1,2, SHI Tong2, LI Guanping2 and LIU Fengzhu2

英文地址: 1.Real Estate Development Co. Ltd. of China Railway No.10 Engineering Group, Jinan, Shandong 250001; 2. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China

英文摘要 The flavoring compounds extracted by liquid-liquid extraction from mulberry rice wine and safflower rice wine were analyzed by GC-MS. The results showed that, 11 kinds of aromatic compounds were detected in mulberry rice wine, among which there were 3 kinds of alcohol compounds and their content was the highest, 46.811 % (the content of isoamyl alcohol was 33.676 % and it was the main aroma-producing compound); 10 kinds of aromatic compounds were detected in safflower rice wine, among which there were 4 kinds of alcohol compounds and their content was 51.189 % of the total aromatic compounds (the content of 3-methyl-1-butanol was 21.72 %). There was great difference in flavoring compounds between mulberry rice wine and safflower rice wine.
英文关键词 mulberry; safflower; rice wine; flavoring compounds; GC-MS
      

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