摘要
采用液-液微萃取结合气相色谱-质谱联用方法对不同黄酒中香草醛进行了定性定量分析,用香气活力值法分析了香草醛在黄酒中的香气贡献,并对黄酒贮存过程中香草醛的变化规律进行了分析。研究结果表明:新酒中香草醛的含量低于市售成品酒的含量,普通市售成品酒中香草醛的浓度低于同品种高档酒中的浓度;在所研究的黄酒中,香草醛的香气活力值均大于1;香草醛主要来源于黄酒贮存过程,并且其含量随着黄酒贮存时间的延长而增加。结论是:液-液微萃取结合气相色谱-质谱联用方法能有效地分析黄酒中香草醛的含量,香草醛是黄酒中有重要贡献的香气化合物,贮存过程有利于黄酒中香草醛的形成。
The vanillin in different Chinese rice wines was studied qualitatively and quantitatively using liquid- liquid microextraction combined with gas chromatography-mass spectrometry （GC-MS）. The aroma contribution of vanillin to the overall aroma in Chinese rice wines was analyzed by odor activity values （OAVs）. Furthermore, changes of vanillins of Chinese rice wine during aging and storage were studied. It was shown that the levels of vanillin in flesh rice wines were lower than those in commercial rice wines, and the contents of vanillins in common commercial rice wines were lower than those in exclusive rice wines. The concentrations of vanillin were found to be above their thresholds in all tested rice wine. And these vanillins mainly derived from the aging of rice wine, and the contents of vanillins in rice wine increased as time progressed during the aging of rice wine. In conclusion, liquid-liquid microextraction combined with GC-MS can be used to analyze the contents of vanillins in Chinese rice wine effectively. Vanillin was an important compound in Chinese rice wine, and the aging benefited the formation of vanillin of Chinese rice wine.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第12期133-137,共5页
Food and Fermentation Industries
基金
"十一五"国家科技支撑计划重点项目(2007BAK36B02)
(2008BAI63B06)
关键词
黄酒
香草醛
香气贡献
液-液微萃取
气相色谱-质谱联用
Chinese rice wine, vanillin, aroma contribution, liquid-liquid microextraction, gas chromatographymass spectrometry （GC-MS）
