| 摘要: |
| 采用CHCl2萃取菠萝果酒中的香气成分，经GC-Ms分析，分离出53个峰，鉴定出42种化合物。其含量占挥发性成分的96.77％。其中主要成分为苯乙醇、丁二酸二乙酯、丁二酸乙酯、2-甲基-1-丁醇、1-戊醇、2-羟基-1，2，3-丙三羧酸三乙酯、3-甲硫基丙醇、羟基丁二酸二乙酯、4′-羟基苯乙醇。 |
| 关键词: 菠萝 果酒 香气成分 气相色谱/质谱法 |
| DOI： |
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| 基金项目:西北农林科技大学回国留学专项基金项目 |
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| Analysis of aroma components of pineapple wine by gas chromatography-mass spectrometry |
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| Abstract: |
| Aroma components in the pineapple wine were extracted by solvent extraction.According to the analysis of gas chromatography-mass spectrometry,53 peaks were separated and 42 components were identified.The identified constituents represented 96.77% of the total peak area.The main components were Phenethyl Alcohol,Diethyl succinate,Ethyl succinate,2-Methyl-1-butanol,Amyl alcohol,Triethly 2-hydroxy propanetricarboxylic acid,3-Methylthio-1-propanol,Hydroxy diethyl succinate,and 4′-Hydroxy Phenethyl Alcohol. |
| Key words: pineapple wine aroma component Gas chromatography-mass spectrometry |
