桑椹果酒挥发性成分的GC/MS分析

GC-MS Analysis of the Volatile Components of Mulberry Wine

摘要:

利用顶空固相微萃取方法对桑椹果酒中的挥发性成分进行提取，并用气相色谱-质谱技术（GC-MS）对化合物进行分析和分类，并经过NIST 05谱库检索对比。结果表明：在桑椹果酒中共检测出52种挥发性成分，主要有醇类9种、酯类14种、酸类8种、醛类3种、烷烃类9种、酚类2种、烯烃类2种、酮类3种及其他化合物2种。其中醇类、酯类、酸类和醛类化合物的含量最高，分别为54.26%、23.62%、11.22%和7.96%。

Abstract:

Volatile components in mulberry wine was extracted by headspace solid phase micro extraction method using gas chromatography - mass spectrometry ( GC-MS ) technique.Contrasting on NIST 05 spectrum-search showed that 52 volatile compounds were detected, which were consist of 9 alcohols,14 esters, 8 acides, 3 aldehydes, 9 alkanes, 2 phenols, 2 alkens, 2 ketones and 2 other compounds. Alcohols, esters, acids and aldehydes were the most aboundant volatile, with their contents being of 54.26%, 23.62%, 11.22% and 7.96%.