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采用溶剂萃取法提取番茄米酒中的香气成分,经气相色谱-质谱联机分析,共鉴定出14种香气化合物,包括醇、酯、胺、醛、酚等几类化合物。醇类物质在香气成分中含量最高,占香气成分总含量的62.78%,其中最主要的是苯乙醇和1-戊醇,其含量分别占香气成分总含量的23.28%和36.75%。酯类在香气成分中种类最多,占7种,并且其总含量也仅次于醇类化合物,占香气成分总含量的25.89%。另外,在这些香气成分中还发现了具有保健功能的亚油酸乙酯和4-甲基-6-叔丁基苯酚,二者在预防一些慢性病方面可以起到一定作用。
Aroma components of tomato rice wine were extracted by solvent extraction. A total of 14 aroma compounds were identified by GC-MS, including alcohol, ester, amine, aldehyde and phenol. The highest content of alcohol in the aroma components, accounting for 62.78% of the total content of aroma components, of which phenylethyl alcohol and 1-pentanol accounted for 23.28% and 36.75% of the total aroma components, respectively. Esters in the aroma composition of the largest species, accounting for 7 kinds, and its total content is also second only to alcohol compounds, accounting for 25.89% of the total content of aroma components. In addition, health-friendly ethyl linoleate and 4-methyl-6-tert-butylphenol have also been found in these aromas, both of which may play a role in the prevention of some chronic diseases.