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. DOI: 10.3969/j.issn.1004-4337.2010.06.028 |
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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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Affiliation: | 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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