HS-SPME-GC-MS内标法检测红曲火龙果酒中酯类物质
etermination of Ester Contents in Monascus Pitaya Wine by HS-PME-GC-MS Internal Standard Method
利用顶空固相微萃取-气质联用内标法，定量检测红曲火龙果酒中的乙酸乙酯、乙酸异戊酯、己酸乙酯、乳酸乙酯、辛酸乙酯、癸酸乙酯、丁二酸二乙酯、乙酸苯乙酯，该方法定量限依次为3549.91 μg/L、19.86 μg/L、1.13 μg/L、1.13 μg/L、2650.72 μg/L、3.72 μg/L、0.85 μg/L、575.77 μg/L、26.16 μg/L。通过对比三种酒样中酯类物质含量，结果表明红曲火龙果酒酯类物质含量多于传统火龙果酒，酯类物质含量比例发生变化，经过二次发酵后红曲火龙果酒具有独特风味，乙酸乙酯、乙酸异戊酯、乳酸乙酯、己酸乙酯和乙酸苯乙酯对红曲火龙果酒特征风味起主要作用。
Ester contents in monascus pitaya wine was detected by SPME-GC-MS internal standard method, which include ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl lactate, ethyl caprylate, ethyl caprate, diethyl succinate and phenethyl acetate. Every ester contents were 3549.91 μg/L、19.86 μg/L、1.13 μg/L、1.13 μg/L、2650.72 μg/L、3.72 μg/L、0.85 μg/L、575.77 μg/L、26.16 μg/L. Ester contents in three wine samples were detected. Result showed monascus pitaya wine had more esters than culture pitaya wine. The rate of ester contents had been changed. Monascus pitaya wine had special flavor, which had been made by twice fermentation. Ethyl acetate, isoamyl acetate, ethyl hexanoate, isoamyl acetate and phenethyl acetate had effect on characteristic flavor in monascus pitaya wine.
陈烁、刘彩婷、周鸿翔、唐开永
食品工业生物化学生物工程学
气质联用顶空固相微萃取红曲火龙果酒酯
GC-MSHS-SPMEMonascus pitaya wineEster
陈烁,刘彩婷,周鸿翔,唐开永.HS-SPME-GC-MS内标法检测红曲火龙果酒中酯类物质[EB/OL].(2018-03-16)[2025-08-16].http://www.paper.edu.cn/releasepaper/content/201803-114.点此复制
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