摘要
挥发性酚类化合物是饮料酒的香味组成部分,对于酒的闻香、口味及稳定性等方面均具有重要的作用。有研究者认为,4-乙基苯酚(4-EP)和4-乙基愈创木酚(4-EG)这2种挥发性酚,其在酒中的总浓度小于400μg/L时,为酒的风味贡献了辛香、烟香韵和革香韵;当其总浓度了大于620μg/L时,会使酒中产生腥异味,掩盖酒的香味。因此对酒中挥发性酚类物质的分析测定一直是研究的课题。目前饮料酒中挥发性酚的测定,主要采用各种样品前处理过程结合气相色谱或液相色谱的方法。随着先进仪器和设备的使用,样品前处理过程不断简化,饮料酒中挥发性酚的分析和测定正逐步向着简单、快速、准确度高的方向发展。文中综述了饮料洒中挥发性酚类物质分析方法的研究进展。
Volatile phenols are constitutes part of the aroma of alcoholic beverages and play important roles in smell, taste and stability of alcoholic beverages. Therefore, analysis and determination of volatile phenols has always been of clear interest. Current determination methods for volatile phenols of alcoholic beverages are normally using GC and HPLC equipments with combination with various pre-treatment techniques.. With the application of new instrument and techniques, preparation of samples become easier and more efficient, and the determination methods of volatile phenols should also be oriented to simple, fast, and accurate. Current progresses in determination of volatile phenols in alcoholic beverages were reviewed.
出处
《中国酿造》
CAS
北大核心
2011年第3期9-13,共5页
China Brewing
基金
贵州省科技厅工业攻关项目(黔科合GY字[2008]3036)
国家质检总局科技计划项目(GZQTS__2009QK404)
