采用水蒸气蒸馏法从葡萄酒压榨渣中蒸馏提取得到气味芳香宜人的天然康酿克油.利用气相色谱-质谱联用分析其挥发性香气成分,通过NIST谱库检索,结合自建谱库,鉴定了其中36个组分,采用峰面积归一化法确定了各组分的相对质量分数,它们的峰面积之和占色谱总流出峰面积的95.55%.其中芳香性成分主要为酸类和酯类,占检出总成分的99%左右.%The natural cognac oil with pleasant aroma was obtained by steam distillation from the wine squeezing residue. The aroma components in it were analyzed by gas chromatography - mass spectrometry (GC - MS), and 36 components were identified by NIST library and self - constructed library. The relative mass fraction of each component was determined by peak area normalization method. And their peak area accounted for 95.55% of the total peak area of the chromatogram. They were mainly acids and esters, which accounted for about 99% of the total identified components.
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