姚慧娟等

    [摘要] 目的 采用发酵法制备东北山樱桃果酒，利用气相质谱联用法对东北山樱桃果酒中的香气成分进行分析研究。 方法 采用二氯甲烷萃取东北山樱桃果酒中的香气成分，气相毛细管柱色谱法进行分离，质谱检测器进行分析，峰面积归一化法确定香气成分的相对含量，气相色谱-质谱联用技术辅助人工检索来鉴定香气成分的化学成分。 结果 从东北山樱桃果酒中鉴定出11种化学成分，鉴定出的挥发性化学成分占挥发油总量的99.94%，主要成分有乙酸(2.10%)、乙酸乙酯(4.26%)、异戊醇(8.23%)、二乙二醇(58.82%)、苯乙醇(5.98%)、对羟基苯乙醇(1.78%)、棕榈酸(15.48%)、镰叶芹醇(1.27%)。 结论 东北山樱桃果酒中香气成分主要为高级醇类等化合物，还含有少量具有抗癌活性的镰叶芹醇。

    [关键词] 山樱桃；果酒；香气成分；气相色谱-质谱法

    [中图分类号] R262.7 [文献标识码] A [文章编号] 1673-7210(2015)02(b)-0103-04

    [Abstract] Objective To produce Cerasus tomentosa (Thunb.) Wall. fruit wine by fermentation method and to analyze aroma components constituent in fruit wine of Cerasus tomentosa (Thunb.) Wall. by gas chromatography mass spectrometry (GC-MS). Methods Aroma components constituent in fruit wine of Cerasus tomentosa (Thunb.) Wall. were extracted by methylene chloride and were analyzed by capillary GC. The relative content of chemical components were calculated by peak area normalization method， the chemical components were identified by GC-MS. Results Eleven components were identified， the main identified chemical components account for 99.94% of the total volatile components ......