橄榄浸泡酒中香气成分的GC-MS分析

摘要

Aroma components in Canarium album steeping wine were extracted by the liquid-liquid extraction and HS-SPME two kinds of methods. They were analyzed by gas chromatography-mass spectrometry and a total of 46 kinds of aroma components were identified, including alcohols, esters, ketohes, aldehydes and acids. The major aroma components in the Canarium album steeping wine were isoamyl alcohol, isopropyl alcohol, 2-butanol,benzene ethanol, 2- hydroxy-ethyl propionate, ethyl hexanoate, acetic acid isoamyl acetate, caprylic acid ethylester,ethyl butyrate and so on.%利用液液萃取法和顶空固相微萃取法两种方法对橄榄浸泡酒中的香气成分进行萃取,然后用气相色谱-质谱法进行检测分析,共鉴定出46种香气成分,包括醇类、酯类、酮类、醛类和酸类.橄榄浸泡酒的主要香气成分是异戊醇、异丙醇、2-丁醇、苯乙醇、2-羟基-丙酸乙酯、己酸乙酯、乙酸异戊酯、辛酸乙酯、丁酸乙酯等.