摘要
采用液液萃取和固相微萃取结合气相色谱-质谱联用技术对清香型牛栏山二锅头的香气成分进行了定性分析,共得到42种香气成分,主要包括酯类化合物17种,酸类化合物8种,醇类化合物7种,杂环类化合物5种、烷烃类化合物4种和醛类化合物1种。液液萃取主要呈香物质有3-甲基-1-丁醇、十六酸乙酯、2-羟基-丙酸乙酯、油酸乙酯和亚油酸乙酯。固相微萃取主要呈香物质有3-甲基-1-丁醇、己酸乙酯、3-甲基-1-丁醇乙酸、辛酸乙酯和乙酸乙酯。液液萃取和固相微萃取对香气成分的分离效果存在较大差异,表明两种方法对白酒的定性分析有一定的互补性。
Aroma compounds in mild aromatic Niulanshan erguotou liquor were identified by using liquid-liquid extraction and solid phase microextraction followed by gas chrbmatography-mass spectrometry.The total of 42 aroma compounds were identified, including 17 esters, 8 acids, 7 alcohols, 5 heterocycle compounds,4 alkynes and I aldehyde compounds. In addition, 3- methyl- 1 - butanol, hexadecanoic acid ethyl ester,2- hydroxy- propanoic acid ethyl ester, ethyl oleate and linoleic acid ethyl ester were the main aroma compounds which identified by liquid -liquid extraction, while 3 - methyl- 1 - butanol, hexanoic acid ethyl ester, 3 - methyl- ! - butanol acetate, octanoic acid ethyl ester and ethyl acetate were the main aroma compounds which were identified by gas chromatography -mass spectrometry. Compared the two extraction methods, there were many differences in aroma compounds between the two methods.Therefore, as two kinds of processing method of extracting liquor, liquid-liquid extraction and gas chromatography-mass spectrometry had well complementary.The experiment results lay a foundation for further study of volatile compounds in Chinese liquor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期68-71,74,共5页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑计划项目课题(2011BAD23B01
2011BAC11B06)
关键词
液液萃取
固相微萃取
清香型牛栏山二锅头
气相色谱-质谱联用仪
liquid - liquid extraction （ LLE ）
solid phase micro - extraction （ SPME ）
mild aromatic Niulanshan erguotou liquor
gas chromatography- mass spectrometry （ GC- MS）
