固相微萃取-气质色谱法分析一种新型发酵酒的特征风味组分  

Analysis of Aroma Compounds and Nutrients in a New Type of Fermented Chinese Liquor

作　　者：饶静[1,2] 周钧[1] 周伟[1,2] 尹建军[1,2] 宋全厚[1,2] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]国家食品质量监督检验中心,北京100027

出　　处：《酿酒》2010年第5期-,共5页Liquor Making

摘　　要：利用建立的HS-SPME结合GC-MS方法对产自黑龙江的一种新型发酵酒进行分析测定,共定性出33种香气组分,并对其中的26种进行了定量。这些结果对今后分析研究不挥发物含量高的发酵型酒类风味组分提供了有效手段。The objective of the present study was to illustrate the relevant component information of a new type of Chinese Liquor produced in Heilongjiang province,China.Head-space solid-phase microextraction(HS-SPME) method was used for extracting the volatile and semi-volatile components in the liquor.All the samples were analyzed and quantified by gas chromatography equipped with mass selective detector(GC-MS).As a result,33 aroma compounds were qualified.Moreover,the concentrations of 31 compounds of them were qu...

关 键 词：固相微萃取 GC-MS 特征风味组分 新型发酵酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]