摘要
中国白酒中的挥发性成分对白酒的香型和风格起着重要作用,本文总结国内近十年来在采用直接进行气质联用、溶剂萃取与气质联用、固相微萃取技术与气质联用等技术提取和分析中国白酒中挥发性成分所做的研究工作,对白酒中挥发性香成分的来源、作用以及影响白酒中挥发性成分的因素进行了简单归纳。分析表明:固相微萃取与气质联用是比较简单方便、有效提取和分析白酒中挥发性成分的方法。
Volatile flavor compounds play an important role for the type and style of Chinese liquor.This paper summarizes the applications of gas chromatography-mass spectrometry （GC-MS） without sample pretreatment and with solvent extraction or solid-phase microextraction to analyze the volatile components in Chinese liquor reported in the recent decade.Moreover,the sources,roles and affecting factors of volatile components in Chinese liquor are summed up briefly.In conclusion,solid-phase microextraction coupled with GC-MS is comparatively more simple and effective method for the analysis of volatile composition of Chinese liquor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第21期437-441,共5页
Food Science
基金
北京市教委市属高等学校人才强教计划资助项目(PHR201008244)
关键词
中国白酒
挥发性成分
提取
分析
Chinese liquor
volatile flavor compounds
extraction
analysis
