摘要
采用液液萃取-气相色谱-质谱(LLE-GC-MS)技术分离鉴定中国赊酒与赊店地蕴酒中的挥发性成分,并联合气相色谱-嗅闻(GC-O)技术对中国赊酒与赊店地蕴酒中的呈香物质进行分析.结果表明:中国赊酒中共分析出19种挥发性成分,GC-O分析出呈香物质13种,香气贡献较大的呈香物质有己酸乙酯、乳酸乙酯、丁酸乙酯、庚酸乙酯、戊酸乙酯、辛酸乙酯、3-甲基-1-丁醇、2-丁醇、乙酸;赊店地蕴酒中共分析出16种挥发性成分,GC-O分析出呈香物质6种,香气贡献较大的呈香物质有己酸乙酯、丁酸乙酯、戊酸乙酯、乳酸乙酯、3-甲基-1-丁醇、乙酸.
Components of Chinese credit wine and Shundian liquor were separated and identified by liquid-liquid extraction gas chromatography-mass spectrometry（LLE-GC-MSS）technique.Combined with gas chromatographysmelling and smelling gas chromatography（GC-O）technique,the aromatic substances in Chinese credit wine and Shundian liquor were analyzed.The results showed that 20 volatile constituents were identified by GC-O and 13 aroma compounds were identified by GC-O analysis.Caproate ethyl lactate,ethyl acetate,ethyl butyrate,ethyl heptanate,ethyl valerate,ethyl octanoate,3-methyl-1-butanol 2-butanol,acetic acid.Identification of six aromatic substances,and the main aromatic substances were ethyl caproate,ethyl butyrate,ethyl valerate,ethyl lactate 3-methyl-1-butanol and acetic acid.
作者
白乐宜
颜振敏
程娇娇
魏新军
BAI Leyi;YAN Zhenmin;CHENG Jiaojiao;WEI Xinjun(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《河南科技学院学报（自然科学版）》
2018年第4期36-39,共4页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省科技厅攻关项目(142102310266)
关键词
液液萃取
气相色谱-质谱联用
气相色谱-嗅闻
香气成分
liquid - liquid extraction
gas chromatography - mass spectrometry
gas chromatography -smell
aroma components
