摘要
用同时蒸馏萃取法(SDE)和固相微萃取法收集高粱蒸煮时产生的香气成分,GC-MS大体积进样方式分析,共检出高粱蒸煮时产生的香气成分108种。其中,烃类21种、醛类15种、酮类13种、醇类17种、酸类7种、酯类7种、苯类7种、酚类6种、杂环类15种。单个组分含量较高的有壬醛(8.436%),4-乙烯基愈创木酚(9.026%)和2,3-二氢苯并呋喃(5.506%)等。比较了东北高粱、川南本地高粱和杂交高粱,高粱和其他粮食蒸煮时产生的香气成分的差别。
The flavoring compositions of sorghum were extracted by simultaneous distillation extraction method（SDE） and headspace-solid phase micro extraction method（SPME） and then analyzed by GC / MS with large volume direct injection sampling.There were 108 kinds of flavoring compounds detected including 21 kinds of hydrocarbons,15 kinds of aldehydes,13 kinds of carbonyl compounds,17 kinds of alcohols,7 kinds of acids,7 kinds of esters,7 kinds of aromatic compounds,6 kinds of phenlic derivates,and 15 kinds of mixed-loop compounds.The principal flavoring compounds were nonanal（8.436 %）,2-mehtoxy-4-vinylphenol（9.026 %）,and 2,3-dihydro-benzufuran（5.506 %） etc.The difference in flavoring compositions between northeast sorghum and sothern Sichuan sorghum and hybrize sorghum,sorghum,and other grains were also investigated and compared in this study.
出处
《酿酒科技》
北大核心
2012年第3期40-42,53,共4页
Liquor-Making Science & Technology
