使用固相微萃取法(SPME)提取凉薯酒的挥发性化学物质,气相色谱-质谱(GC-MS)分析其挥发性成分.结果显示,共鉴定出了44种挥发性成分,其中含量最高为醇类,为96.678%,另外则是少量的烷烃类1.316%、酯类0.818%、酸类0.538%、醛类0.065%及烯类0.031%.凉薯风味酒的主要挥发性成分为乙醇,其相对质量分数高达84.726%.其次含有3.468%的3-甲基-1-丁醇,2.565%的丙三醇,2.103%的异丁醇,这几种物质可初步确定是构成凉薯风味酒独特风味的挥发性物质.%The volatile compounds of Pachyrhizus wine were extracted by SPME and analyzed by GC-MS. Re-sults showed that 44 components were identified.Alcohol accounts for the largest proportion that was 96.678%. Alkane, easter,acid,aldehyde and alkene account for a relatively smaller proportion that respectively was 1.316%,0.818%,0.538%,0.065%,0.031%.The main volatile compound of Pachyrhizus wine was ethanol in a relative content of 84.726%,followed by 3-Methyl-1-butanol 3.468%,Glycerol 2.565%,Isobutyl alcohol 2.103%. These types of materials were identified as major aroma components of the Pachyrhizus wine.
展开▼
