采用气相色谱质谱分析啤酒中的风味物质  

The Analysis of Beer Flavor by GC/MS

作　　者：王云川 李红[2] 刘伟成[2] 黄彦君 郑昕 骆怀民 吴永阳 张五九[2] 

机构地区：[1]深圳金威啤酒有限公司 [2]中国食品发酵工业研究院酿酒工程研发部,北京1000272

出　　处：《食品与发酵工业》2004年第11期90-94,共5页Food and Fermentation Industries

摘　　要：采用静态顶空 (SHS)、固相微萃取 (SPME)和蒸馏 乙酸乙酯萃取 (DEE) 3种方法处理啤酒样品 ,结合气相色谱 质谱 (GC/MS) ,共分离定性 74种微量香味物质。其中静态顶空进样方法最为简便 ,固相微萃取法分析的物质最为广泛 ,蒸馏萃取法的操作较为繁琐 ,但是能够分离出指示啤酒老化程度的物质———糠醛。The beer sample are treated by static headspace(SHS), solid-phase microextraction(SPME), distillation and ethyl acetate extraction(DEE), then separated and detected by gas chromatography-mass spectrometry(GC/MS). Seventy-four kinds of flavor volatiles have been obtained. It is determined that SHS-GC/MS is the easiest way for sample preparation; SPME-GC/MS can get the widest range of flavor substances; DEE-GC/MS, though a little bit inconvenient, can make the furfural detectable.

关 键 词：啤酒 风味物质 酒样 蒸馏萃取 香味物质 固相微萃取法 SPME 气相色谱-质谱分析 老化程度 分离 

分 类 号：TS262[轻工技术与工程—发酵工程]