摘要
采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对酱香型"山庄老酒"的香气成分进行了定性分析,共鉴定出103种香气成分,其中酯类物质61种,醇类物质12种,酸类物质7种,醛类物质6种,酮类物质6种,烷烃6种,芳香烃2种,酚类物质1种,呋喃类物质2种,含硫化合物1种;色谱峰面积归一法计算得出酯类、醇类、酸类、醛类化合物,占"山庄老酒"香气成分总量的95%以上,其中酯类为酱香型"山庄老酒"中最主要的挥发性香气成分,占香气成分总量的88%。通过标准品与内标峰面积之比确定校正因子,对主要香气成分进行定量分析,结果表明,酱香型"山庄老酒"的酯类物质中,乳酸乙酯含量最高达到1831.04 mg/L,乙酸乙酯、己酸乙酯、庚酸乙酯、丁酸乙酯含量分别为1675.14 mg/L、1644.43 mg/L、112.48 mg/L、95.58 mg/L,具有明显的酱香风格特点。
The flavoring components in Shanzhuang Laojiu were extracted by headspace solid-phase microextraction(HS-SPME)and then identified by GC-MS.There were 103 kinds of flavoring components,including 61 ester compounds,12 alcohol compounds,7 acids,6 aldehydes,6 ketones,6 alkanes,2 aromatic hydrocarbon,1 phenolic compound,2 furans,and 1 sulfur compound.Esters,alcohols,aldehydes and acids accounted for more than 95%of total flavoring compounds by chromatographic peak normalization method.Among them,ester compounds were the main volatile flavoring components(accounting for 88%).Quantitative analysis indicated that ethyl lactate was the main ester compound with its content as high as 1831.04 mg/L.And the content of ethyl acetate,ethyl hexanoate,ethyl cinnamate,and ethyl butyrate were 1675.14 mg/L,1644.43 mg/L,112.48 mg/L,and 95.58 mg/L respectively.
作者
李研科
王国明
李秋志
孙文
刘非
杜丽平
肖冬光
LI Yanke;WANG Guoming;LI Qiuzhi;SUN Wen;LIU Fei;DU Liping;XIAO Dongguang(Chengde Resort Group Co.Ltd.,Chengde,Hebei 067500;College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《酿酒科技》
2018年第4期112-117,共6页
Liquor-Making Science & Technology
