白酒中香味物质的顶空—气相色谱/质谱联用分析  

Analysis of Aroma Components in Alcohol by Headspace Gas Chromatography-Mass Spectrometry

作　　者：任红波[1] 

机构地区：[1]黑龙江省农业科学院农产品质量检验中心,哈尔滨150086

出　　处：《酿酒》2008年第5期50-51,共2页Liquor Making

摘　　要：研究建立了一种快速简单的检测白酒中的香气成份的检测方法,即顶空-气相色谱/质谱联用分析方法,该方法采用静态顶空进样,GC-MS分离鉴定,总离子流色谱的峰面积归一化定量分析白酒中酯类和醇类等香气成份,方法操作简单,定性可靠准确。A method has been established for the analysis of aroma components in Alcohol by Headspace Gas Chromatography -Mass Spectrometry, the aroma components in alcohol were analyzed by GC-MS with injection of static headspace and quantitative analysis of peaks area percent, the operating processes of this method was easy and the quantitative analysis was accurate.

关 键 词：白酒 香气 顶空 气相色谱 质谱 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]