气相色谱-质谱法测定白酒中挥发性成分  

Analysis of Volatile Components in Distillate Spirit by Gas Chromatography-Mass Spectrometry

作　　者：胡朝阳[1] 裘璐[1] 肖海涛[1] 

机构地区：[1]贵阳医学院药学院分析化学教研室,贵州贵阳550004

出　　处：《贵阳医学院学报》2010年第4期377-378,381,共3页Journal of Guiyang Medical College

摘　　要：目的:研究酒中的挥发性成分。方法:采用气相色谱-质谱(GC-MS)联用技术对酒中的挥发性成分进行分析鉴定,用色谱峰面积归一化法计算各成分的相对含量。结果:从所检酒中鉴定出11个挥发性成分,占总挥发性成分相对含量的97.98%,其中主要成分为酯类(49.48%)、醛类(19.27%)、有机酸(18.17%)和醇类(8.92%)。结论:本研究为某白酒的香型和风格定性提供了依据。Objective： To study the volatile components in distillate spirit.Methods： A combined method of gas chromatography and mass spectrometry（GC-MS） was used to analyze and identify the volatile components in distillate spirit.The relative contents of individual components were determined with area normalization method.Results： Eleven constituents in distillate spirit were identified,which occupied 97.98% of total volatile components.The main constituents were esters（49.48 %）,aldehydes（19.27 %）,organic acid（18.17 %）,and spirits（8.92 %）.Conclusion： This research provides a qualitative evidence for flavor and style of distillate spirit.

关 键 词：色谱法 气相 脂肪酸类 挥发性 红星二锅头 挥发性成分 

分 类 号：R155.5[医药卫生—营养与食品卫生学] TS262.3[医药卫生—公共卫生与预防医学]