文档介绍：SHS-GC-MS分析黄酒中的挥发性风味物质
王家林1,苏海荣1,于秦峰2
(,山东青岛 266042;,山东青岛 266042)
摘要:采用自动静态顶空进样技术,结合气质联用对黄酒中的挥发性风味物质进行分析。通过单因素水平实验得到优化的顶空条件:在10mL顶空瓶中加入样品5mL,NaCl , 60℃萃取30min。通过GC-MS分析,初步确定了26种风味成分,其中大部分为酯类和醇类。
关键词:黄酒;挥发性风味物质;静态顶空(SHS);气相色谱-质谱(GC-MS)
Characterization of pounds in Chinese Rice Wine by Static Headspace Sample Injection Followed by Gas Chromatography-Mass Spectrometry
Wang Jialin1, Su Hairong1,Yu Qinfeng2
( of Bioengineering and Technology , Qingdao University of Science & Technology, Qingdao, Shandong 266042;2. Miaofu Rice Wine ,Qingdao,Shandong 266042, China)
Abstract: The pounds in Chinese rice wine has been analyzed by static headspace sample injection followed by gas chromatography-mass spectrometry in this study. Optimization of Headspace was reached by single factor experiments: 5ml sample was put into a 10ml vial, and NaCl was added, extract 30min at 60℃. A total of pounds were detected and identified by GC-MS, and most of them are esters and alcohols.
Key words: yellow rice wine; pounds; static headspace; gas chromatography-mass spectrometry
中图分类号:
黄酒是以粮食谷物为主要原料,经蒸煮、加曲、糖化、发酵、压榨、过滤、煎酒、贮存、勾兑而成的酿造酒,是中华民族珍贵遗产,是世界最古老的酒精饮料之一。由于独特的酿造工艺,黄酒口味醇厚,风味独特,含有丰富的营养成分,深受消费者的欢迎。目前,黄酒所含营养成分及主要风味物质方面的研究有了很大进展,但含量较少的挥发性风味成分的全面分析研究还较少[1-5],尤其是北方黄酒。即墨老酒作为北方黄酒的代表,全面深入的研究其风味成分,对北方传统老酒的发展意义重大。对于痕量风味物质的定性定量研究,国内外主要采用气质联用技术进行分析