白兰地二次蒸馏过程中主要挥发性成分含量变化的分析  

Analysis of the Content Change of the Major Volatile Components in the Second Distillation Process of Brandy

作　　者：乔俊花[1] 赵玉平[2] 黎乃维[2] 王丹丹[2] 

机构地区：[1]烟台大学校医院检验科,山东烟台264005 [2]烟台大学化学生物理工学院食品研究所,山东烟台264005

出　　处：《农产品加工（下）》2010年第1期60-63,共4页Farm Products Processing

摘　　要：采用气相色谱和质谱联用(GC—MS)方法,研究甲醇、乙醛、乙酸乙酯、1-丙醇、异丁醇和异戊醇等挥发性物质在白兰地蒸馏时的含量变化规律。结果表明,比乙醇沸点低的乙醛和乙酸乙酯在酒头中的含量较高;比乙醇沸点高的1-丙醇、异丁醇和异戊醇在酒头末期和酒身前期的含量较高;甲醇的沸点虽然比乙醇低,但它在酒头和酒尾中的含量都较高,而在酒身中的含量较低。An investigation was carried out on the content change of the major volatile components methanol, ac, etaldehyde, ethyl acetate, 1-propanol, 2-methyl-1-propanol and isoamyl alcohol etc by gas chromatograph and mass spectrometry （GC-MS） . The results showed that two substances - acetaldehyde and ethyl acetate, whose boiling point was lower than ethanol, the content was higher in head wine. The boiling point higher than ethanol -1-propanol, 2-methyl-propanol and isoamyl alcohol liquor whose c, ontent was higher in the end of the wine and at the head of wine body. The boiling point of methanol was lower than ethanol, but in alcohol content of the head and liquor was higher, and the content in wine body was lower.

关 键 词：白兰地 二次蒸馏 挥发性成分 气相色谱-质谱 

分 类 号：TS262.6[轻工技术与工程—发酵工程]