应用GC-MS和GC-O对比分析中国赊酒与赊店地蕴酒中的香气成分
|
摘要
采用液液萃取-气相色谱-质谱(LLE-GC-MS)技术分离鉴定中国赊酒与赊店地蕴酒中的挥发性成分,并联合气相色谱-嗅闻(GC-O)技术对中国赊酒与赊店地蕴酒中的呈香物质进行分析.结果表明:中国赊酒中共分析出19种挥发性成分,GC-O分析出呈香物质13种,香气贡献较大的呈香物质有己酸乙酯、乳酸乙酯、丁酸乙酯、庚酸乙酯、戊酸乙酯、辛酸乙酯、3-甲基-1-丁醇、2-丁醇、乙酸;赊店地蕴酒中共分析出16种挥发性成分,GC-O分析出呈香物质6种,香气贡献较大的呈香物质有己酸乙酯、丁酸乙酯、戊酸乙酯、乳酸乙酯、3-甲基-1-丁醇、乙酸.
Components of Chinese credit wine and Shundian liquor were separated and identified by liquid-liquid extraction gas chromatography-mass spectrometry(LLE-GC-MSS)technique.Combined with gas chromatographysmelling and smelling gas chromatography(GC-O)technique,the aromatic substances in Chinese credit wine and Shundian liquor were analyzed.The results showed that 20 volatile constituents were identified by GC-O and 13 aroma compounds were identified by GC-O analysis.Caproate ethyl lactate,ethyl acetate,ethyl butyrate,ethyl heptanate,ethyl valerate,ethyl octanoate,3-methyl-1-butanol 2-butanol,acetic acid.Identification of six aromatic substances,and the main aromatic substances were ethyl caproate,ethyl butyrate,ethyl valerate,ethyl lactate 3-methyl-1-butanol and acetic acid.
Components of Chinese credit wine and Shundian liquor were separated and identified by liquid-liquid extraction gas chromatography-mass spectrometry(LLE-GC-MSS)technique.Combined with gas chromatographysmelling and smelling gas chromatography(GC-O)technique,the aromatic substances in Chinese credit wine and Shundian liquor were analyzed.The results showed that 20 volatile constituents were identified by GC-O and 13 aroma compounds were identified by GC-O analysis.Caproate ethyl lactate,ethyl acetate,ethyl butyrate,ethyl heptanate,ethyl valerate,ethyl octanoate,3-methyl-1-butanol 2-butanol,acetic acid.Identification of six aromatic substances,and the main aromatic substances were ethyl caproate,ethyl butyrate,ethyl valerate,ethyl lactate 3-methyl-1-butanol and acetic acid.
引文
[1]胡风艳,张秋月,郑萌萌,等.应用DI-SPME和GC-MS分析白酒香气成分:上[J].酿酒,2012(9):39-43.
[2]汤道文,谢玉球,朱法余,等.白酒中的微量成分及与白酒风味技术发展的关系[J].酿酒科技,2010(5):78-81.
[3]周华生,张连龙,成恒嵩.五粮液和黄金酒营养及香气成分的测定[J].现代食品科技,2010,26(6):652-655.
[4]王晓欣,范文来,徐岩.应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分[J].食品与发酵工业,2013,39(5):154-160.
[5]王勇,徐岩,范文来,等.应用GC-O技术分析牛栏山二过头白酒中的香气成分[J].酿酒科技,2011(2):75-79.
[6]张永生,张小昊,李波,等.茅台迎宾酒GC/MS分析条件优化及成分鉴定[J].酿酒科技,2011(11):110-112.
[7]王然,李蕊,宋焕禄.GC-O-MS对比两种浓香型白酒中的挥发性成分[J].北京工商大学学报,2012,30(1):41-45.
[8]于立梅,刘俊梅,冯卫华,等.山竹酒发酵过程中活性成分变化及成品香气分析[J].现代食品科技,2014(5):294-298.
[2]汤道文,谢玉球,朱法余,等.白酒中的微量成分及与白酒风味技术发展的关系[J].酿酒科技,2010(5):78-81.
[3]周华生,张连龙,成恒嵩.五粮液和黄金酒营养及香气成分的测定[J].现代食品科技,2010,26(6):652-655.
[4]王晓欣,范文来,徐岩.应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分[J].食品与发酵工业,2013,39(5):154-160.
[5]王勇,徐岩,范文来,等.应用GC-O技术分析牛栏山二过头白酒中的香气成分[J].酿酒科技,2011(2):75-79.
[6]张永生,张小昊,李波,等.茅台迎宾酒GC/MS分析条件优化及成分鉴定[J].酿酒科技,2011(11):110-112.
[7]王然,李蕊,宋焕禄.GC-O-MS对比两种浓香型白酒中的挥发性成分[J].北京工商大学学报,2012,30(1):41-45.
[8]于立梅,刘俊梅,冯卫华,等.山竹酒发酵过程中活性成分变化及成品香气分析[J].现代食品科技,2014(5):294-298.