采用气相色谱-质谱分析古井贡酒中的风味物质  

Analysis of Flavoring Substances in Gujing Gongjiu Liquor by GC/MS

作　　者：黄艳梅[1] 卢建春[1] 李安军[1] 吕朝贵[1] 王录[1] 黄桂平[1] 

机构地区：[1]安徽古井贡酒股份公司质量管理部,安徽亳州236820

出　　处：《酿酒科技》2006年第7期91-94,共4页Liquor-Making Science & Technology

摘　　要：采用直接进样结合气相色谱-质谱法(GC-MS)对浓香型白酒的微量香味组分进行了分析研究,共分离和鉴定了102种化合物,其分别属于酯类、醇类、酸类、醛酮类、呋喃化合物和酚类化合物。采用气相色谱法对古井贡酒和其他浓香型名优酒的微量香味成分含量进行了测定,并进行了对比分析。结果表明,古井贡酒在微量香味成分的含量与川酒存在差异,正是这差异赋予古井贡酒独特的风味特征。The flavoring substances in Luzhou-flavor liquor were detected and analyzed by direct sample injection plus GC-MS. A total of 102 compounds including esters, alcohols, acids, aldehydes, phenols and o-heterocyclic conpounds, were isolated and identified. The content of flavoring substances in Gujing Gongjiu was compared with that in other Luzhou-flavor liquors by gas chromatography and the results suggested that there was significant difference between them, which was the reason why Gujing Gongjiu has its unique flavoring characteristics.

关 键 词：古井贡酒 香味组分 气相色谱-质谱(GC—MS) 

分 类 号：TS261.7[轻工技术与工程—发酵工程]