本文選題：頂空固相微萃取　切入點：氣相色譜-質(zhì)譜聯(lián)用技術　出處：《中國食品學報》2017年08期 　論文類型：期刊論文

【摘要】：本文研究了櫻桃酒的特征香氣成分,通過數(shù)理統(tǒng)計分析不同產(chǎn)地的櫻桃酒與特征香氣成分之間的相關性。采用頂空固相微萃取(SPME)方法對不同產(chǎn)地的櫻桃酒進行香氣萃取,通過氣相色譜-質(zhì)譜(GC-MS)聯(lián)用技術共確定41種香氣成分,通過外標法對這些香氣成分進行定量,并對數(shù)據(jù)進行聚類分析(AHC)。對樣品進行GC-O分析,在此基礎上計算香氣物質(zhì)的香氣活性值(OAV)。OAV≥1的物質(zhì)被確定為特征香氣物質(zhì),共確定15種物質(zhì)為櫻桃酒的關鍵香氣組分。采用主成分分析(PCA)研究不同產(chǎn)地的櫻桃酒與特征香氣成分之間的相關性。AHC結果表明:2個區(qū)域的櫻桃酒可按產(chǎn)地分類。PCA結果表明:不同產(chǎn)地的櫻桃酒和不同的香氣活性物質(zhì)之間存在一定的相關性。
[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，

本文編號：1611493