摘要
采用静态顶空 (SHS)、固相微萃取 (SPME)和蒸馏 乙酸乙酯萃取 (DEE) 3种方法处理啤酒样品 ,结合气相色谱 质谱 (GC/MS) ,共分离定性 74种微量香味物质。其中静态顶空进样方法最为简便 ,固相微萃取法分析的物质最为广泛 ,蒸馏萃取法的操作较为繁琐 ,但是能够分离出指示啤酒老化程度的物质———糠醛。
The beer sample are treated by static headspace(SHS), solid-phase microextraction(SPME), distillation and ethyl acetate extraction(DEE), then separated and detected by gas chromatography-mass spectrometry(GC/MS). Seventy-four kinds of flavor volatiles have been obtained. It is determined that SHS-GC/MS is the easiest way for sample preparation; SPME-GC/MS can get the widest range of flavor substances; DEE-GC/MS, though a little bit inconvenient, can make the furfural detectable.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第11期90-94,共5页
Food and Fermentation Industries
关键词
啤酒
风味物质
酒样
蒸馏萃取
香味物质
固相微萃取法
SPME
气相色谱-质谱分析
老化程度
分离
beer flavor, static headspace(SHS), solid-phase microextraction(SPME), distillation and ethyl acetate extraction(DEE), gas chromatography-mass spectrometry(GC/MS)
