GC-O-MS对比两种浓香型白酒中的挥发性成分  

Comparison of Volatile Compounds from Two Kinds of Luzhou-flavor Liquor by GC-O-MS

作　　者：王然[1] 李蕊[1] 宋焕禄[1] 

机构地区：[1]北京工商大学食品学院,北京100048

出　　处：《北京工商大学学报（自然科学版）》2012年第1期41-45,共5页Journal of Beijing Technology and Business University:Natural Science Edition

基　　金：北京市学术创新人才专项资助项目(PHR200906110)

摘　　要：通过直接进样法对两种浓香型白酒五粮液和盐井坊进行了气相色谱-嗅闻-质谱的定性和相对定量分析,得出两种酒风味不同的主要原因有酒中含有的酯类和酸类的不同配比,醇类和醛、酮类在种类上的差别等.五粮液中主要的4种酯,己酸乙酯、乙酸乙酯、乳酸乙酯和丁酸乙酯的比例为1∶0.18∶0.07∶0.08,而在盐井坊中这四种酯的比例为1∶0.24∶0.24∶0.08.五粮液中醋酸、丁酸和己酸的比例为0.26∶0.10∶1,而盐井坊中这三种酸的比例为1.17∶0.26∶1.The volatile compounds of two kinds of luzhou-flavor liquor,Wuliangye and Yanjingfang,were analyzed qualitatively and quantitatively by gas chromatography-olfactometry-mass spectrometry(GC-O-MS).The main difference between the two kinds of wines were that esters and acids were in different proportions,and alcohols,aldehydes and ketones were different in types.In Wuliangye,there were four major esters,ethyl caproate,ethyl acetate,ethyl lactate and ethyl butyrate,the ratio of which was 1∶0.18∶0.07∶0.08,however in Yanjingfang,the ratio of the four esters was 1∶0.24∶0.24∶0.08.In Wuliangye,the ratio of acetic acid,butyric acid and caproic acid was 0.26∶0.10∶1,but the ratio was 1.17∶0.26∶1 in Yanjingfang.

关 键 词：白酒 挥发性成分 五粮液 盐井坊 气相色谱-嗅闻-质谱 

分 类 号：TS2[轻工技术与工程—食品科学与工程]