HS-SPME-GC/MS技术检测莲子酒中的挥发性成分

摘要

The volatile components of lotus wine was analyzed by solid-phase microextration(SPME) and gas chromatogra-phy-mass spectrometry(GC-MS).The result showed that a total of 42 volatile components were identified,including alcohols (6 kinds),esters (22 kinds),acids (7 kinds),aldehydes (4 kinds),hydrocarbons (2 kinds),phenols (1 kind).Among these alcohols,esters,acids and aldehydes were the main volatile components.%应用顶空固相微萃取与气质联用技术(HS-SPME-GC/MS)检测了莲子酒中的挥发性风味化合物,并对其风味物质进行了分析,结果表明:莲子酒中共鉴定出挥发性风味化合物42种,包括醇类6种、酯类22种、酸类7种、醛类4种、烷烃类2种、酚类1种,其中醇类、酯类、酸类、醛类是莲子酒中鉴定出的主要挥发性风味物质.