三沟酒酿造副产物黄水中挥发性化合物的研究  

Research on Volatile Compounds in Yellow Water——Byproduct in Sangou Liquor Production

作　　者：张晓磊[1,2] 安红梅[1] 王志海 周伟[1,2] 王世伟 尹建军[1,2] 宋全厚[1,2] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]国家食品质量监督检验中心,北京100027 [3]辽宁三沟酒业有限责任公司,辽宁阜新123100

出　　处：《酿酒科技》2011年第8期99-103,共5页Liquor-Making Science & Technology

摘　　要：采用同时蒸馏萃取(SDE)和顶空-固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC-MS)对三沟酒酿造副产物黄水中的挥发性组分进行了分析研究。采用HS-SPME和SDE方式分别获得43种和35种组分的定性结果,两种方法的结果具有较好的一致性。验证了发酵副产物黄水对成品酒风味形成的贡献,也为黄水的再利用及酿造过程的量化评价提供了有效方法。对样品提取方式、黄水中的定性组分与三沟酒香味组分的相关性作了研讨。The volatile compounds in yellow water （byproduct in Sangou liquor production） were analyzed by SDE＋GC-MS and HS-SPME＋GC-MS. 43 and 35 compounds were identified by HS-SPME and SDE respectively. The qualitative results had preferably consistency. The results could prove the contributions of yellow water to the flavor of product liquor and provide an effective approach for the reuse of yellow water and quantitative evaluation in liquor-making process. In this study, the extraction ways to the samples, and the correlations between qualitative compositions of yellow water and the flavoring components of Sangou liquor were discussed.

关 键 词：同时蒸馏萃取 顶空-固相微萃取 气相色谱-质谱联用技术 挥发性化合物 黄水 三沟酒 

分 类 号：TS261.9[轻工技术与工程—发酵工程]