摘要
采用液-液萃取法、同时蒸馏法、顶空固相微萃取与气质联用相结合对红枣白兰地中的香气成分进行了分析,比较了3种不同萃取方法对红枣白兰地香气成分的萃取效果。结果表明,液-液萃取法检出化合物102种,总峰面积为16861462099;固相微萃取检出72种,总峰面积最大;同时蒸馏法仅检出62种化合物,总峰面积最小。累积峰面积标准化值分析表明,液-液萃取法萃取酯、酸、醛酮、烃类的灵敏度最高,顶空固相微萃取法适合萃取醇类和萜类,同时蒸馏法萃取各类物质的灵敏度都不高。因此,在供试的3种萃取方法中,液-液萃取法、顶空固相微萃取为红枣白兰地香气成分萃取分析的较优选择方法。
The flavoring compounds of Jujube wine were extrated by liquid-liquid extraction （LLE）, simultaneous distillation and solvent extrac- tion （SDE） and head space solid-phase micro-extraction（HS-SPME） coupled with gas chromatography-mass spectrometry（GC-MS） respectivley. There were 102 kinds of flavoring compounds extracted by LLE （total peak area was 16861462099）, 72 kinds extracted by SDE （total peak area was the largest）, and 62 kinds extracted by HS-SPME （total peak area was the smallest）. The analysis of accumulative peak area normalization values indicated that LLE was more sensitive to absorbing esters, acid, aldehyde, ketone, and other esters, HS-SPME was more sensitive to alco- hols and terpenoid, and SDE was not sensitive to most flavoring compounds. Accordingly, LLE and HS-SPME were good choice for the extrac- tion of flavoring compounds in Jujube brandy.
出处
《酿酒科技》
北大核心
2013年第12期25-31,共7页
Liquor-Making Science & Technology
基金
国家自然科学基金(31171725")红枣白兰地甲醇和杂醇油的形成机理及控制途径研究"
河北省科技计划项目(13237104D")红枣白兰地质量控制关键技术研究与示范"
