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投稿时间：2018-11-16
投稿时间：2018-11-16
中文摘要: 探究不同酿造时期的慕萨莱思、自酿葡萄酒以及进口葡萄酒的物质种类及含量的区别。采用液质联用技术（liquid chromatography-mass speetromety，LC-MS）分析不同酿造时期的慕萨莱思葡萄酒以及慕萨莱思与进口葡萄酒、自酿葡萄酒中的成分及相对含量的差别。分析得出，慕萨莱思葡萄酒主要成分为儿茶素、没食子酸、酒石酸、对羟基苯甲酸、阿魏酸、肉桂酸、表儿茶素等几十余种成分。其中的一些功能性成分，如没食子酸、儿茶素等，都高于其他葡萄酒，但酒石酸、苹果酸含量较低，进而发现在慕萨莱思葡萄酒的酿造过程中大部分物质的含量均呈增加的趋势。
Abstract:Explored the differences in the types and levels of musalais，home-brewed wines and imported wines from different brewed periods.The liquid chromatography-mass spectrometry was used to analyze the difference between the musalais wines of different brewing periods and the composition and relative content of musalais，imported wines and self-brewed wines.According to the analysis，the main ingredients of musalaisi wine were catechin，gallic acid，tartaric acid，p-hydroxybenzoic acid，ferulic acid，cinnamic acid，epicatechin and so on.Some of the functional ingredients，such as gallic acid，catechins，werehigher than other wines，but the content of tartaric acid and malic acid was low，and it was found that the content of most substances increased during the brewing of mousales wine.
keywords: musalaisi liquid chromatography-mass spectrometry complexity analysis non-volatile components relative content
文章编号：201909028 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 王子坤，韩爱芝，张璐，奚倩，黄英，李雅雯，马国才，贾清华，李磊，侯旭杰 | 1.塔里木大学分析测试中心，新疆阿拉尔843300；2.塔里木大学生命科学学院，新疆阿拉尔843300；3.南疆特色农产品深加工兵团重点实验室，新疆阿拉尔843300 |
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