GC-O结合OAV分析樱桃酒的特征香气成分

发布时间：2018-03-14 13:52

  本文选题：顶空固相微萃取　切入点：气相色谱-质谱联用技术　出处：《中国食品学报》2017年08期 　论文类型：期刊论文

【摘要】：本文研究了樱桃酒的特征香气成分,通过数理统计分析不同产地的樱桃酒与特征香气成分之间的相关性。采用顶空固相微萃取(SPME)方法对不同产地的樱桃酒进行香气萃取,通过气相色谱-质谱(GC-MS)联用技术共确定41种香气成分,通过外标法对这些香气成分进行定量,并对数据进行聚类分析(AHC)。对样品进行GC-O分析,在此基础上计算香气物质的香气活性值(OAV)。OAV≥1的物质被确定为特征香气物质,共确定15种物质为樱桃酒的关键香气组分。采用主成分分析(PCA)研究不同产地的樱桃酒与特征香气成分之间的相关性。AHC结果表明:2个区域的樱桃酒可按产地分类。PCA结果表明:不同产地的樱桃酒和不同的香气活性物质之间存在一定的相关性。
[Abstract]:The characteristic aroma components of cherry wine were studied in this paper. The correlation between cherry wine and characteristic aroma components was analyzed by mathematical statistics. The aroma of cherry wine from different areas was extracted by headspace solid phase microextraction (SPME) method. A total of 41 aroma components were identified by gas chromatography-mass spectrometry (GC-MS). The aroma components were quantified by external standard method, and the data were analyzed by cluster analysis. The samples were analyzed by GC-O. On the basis of this, the aroma activity value of the aroma substance was calculated. The substance with OAVN. OAV 鈮，

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