| 金门高粱酒中的芳香性成分的GC-MS分析 |
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| 引用本文： | 张赛群,陈艺,裘璐.金门高粱酒中的芳香性成分的GC-MS分析[J].数理医药学杂志,2010,23(6):689-691. |
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| 作者姓名： | 张赛群 陈艺 裘璐 |
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| 作者单位： | [1]贵阳医学院药学院,贵阳550004 [2]中国药科大学药学院,贵阳550004 |
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| 摘 要： | 目的:研究金门高粱酒的芳香性成分。方法:采用气相色谱-质谱(GC-MS)联用技术对金门高粱酒中的芳香性成分进行分析鉴定,用色谱峰面积归一化法计算各成分的相对含量。结果:从金门高粱酒中鉴定了14个化学成分,占总成分含量的98.95%,其中主要成分为酯类(76.90%)及醇类(15.71%)。结论:为阐明金门高粱酒的香型和风格提供了依据。
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| 关 键 词： | 金门高粱酒 化学成分 气相色谱-质谱法 |
Analysis of Aroma Constituents from Kinmen Sorghum Liquor by GC-MS |
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| Institution: | Zhang Saiqun,et al(Guiyang Medical University,Guiyang 550004) |
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| Abstract: | Objective： To study the aroma constituents from Kinmen Sorghum.Liquor.Methods： GC-MS was used to analyze and identify the chemical constituents from Kinmen Sorghum Liquor.Results： 14 constituents from Kinmen Sorghum Liquor were identified,with a content of 98.95%,and the main constituents are esters（76.90%）,butanols（15.71 %）.Conclusion： This research lays the material foundation and provides a new direction for the quality improvement of Kinmen Sorghum Liquor.provides the evidence for flavor and style of Kinmen Sorghum Liquor. |
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| Keywords: | Kinmen sorghum liquor chemical constituents GC-MS |
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