荔枝酒中杂醇油含量的测定  

Study on determination of fusel oil in litchi wine

作　　者：高敏[1] 曾新安[1] 于淑娟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第5期356-358,共3页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2008A080403009);粤港关键领域重点突破项目(2008A024200002)资助

摘　　要：采用气相色谱法,以叔戊醇为内标物,对荔枝酒中杂醇油的含量进行了测定,并与分光光度法进行了比较分析。实验结果表明,气相色谱法不仅可以检测出荔枝酒杂醇油总量,还能检测出杂醇油组分的含量;荔枝酒中,杂醇油含量较多的成分分别为异戊醇、异丁醇和正丙醇,荔枝干酒中三者含量之和占到杂醇油总量的99.0%;分光光度法是以异丁醇和异戊醇的含量作为杂醇油总量,该法无法检测到荔枝酒中正丙醇的含量,不能准确测定荔枝酒中杂醇油含量,气相色谱法具有简单、快速、精密度高等特点,较分光光度法更适合于荔枝酒中杂醇油含量的测定。Using gas chromatography method and tert-amyl alcohol as the internal standard,the content of fusel oil in litchi wine was determined.This method was compared with spectrophotometric method.The results showed that gas chromatography method could not only detect total fusel oil, but also detect the components of fusel oil.The main components were isoamyl alcohol, isobutyl alcohol and n-propanol, and their content was 99.0% of total in litchi dry wine.Spectrophotometric method could not determine n-propanoI.Therefore, gas chromatography was better for determining fusel oil in litchi wine with its simple,rapid and high precision.

关 键 词：荔枝酒 杂醇油 气相色谱法 叔戊醇 

分 类 号：TS207.3[轻工技术与工程—食品科学]