保健酒挥发性风味物质的提取与鉴定  

Extraction and Identification of Volatile Flavoring Substances of Healthcare Wine

作　　者：刘源才 胡辉 陈敬炳[2] 陈洪莲[2] 黄秀华 刘鑫 邹伟 冯声宝 

机构地区：[1]劲牌有限公司,湖北大冶435100 [2]湖北省中医药研究院,湖北武汉430074

出　　处：《酿酒科技》2011年第9期71-73,共3页Liquor-Making Science & Technology

摘　　要：采用溶剂法和水蒸汽蒸馏法提取中国劲酒的挥发性风味物质,用气相色谱-质谱联用法(GC-MS)对其化学组分进行分离及鉴定。结果表明,共定性出30种化学成分,其中挥发性风味物质中的主要识别成分及部分功能性微量成分为:乙酸龙脑酯、丁香酚及其异构体、十八碳二烯酸以及二十二碳六烯酸(DHA);丁香酚及其异构体占挥发性成分的4.85%(以峰面积计);有机溶剂提取与水蒸汽蒸馏相结合法可快速提取劲酒中的挥发性风味物质。The volatile flavoring substances of Jing wine were extraced by organic solvent method and steam distillation. GC-MS analysis was conducted to identify their chemical structures. The results indicated that there identified 30 kinds of chemcial compounds, the main flavoring substances and functional trace components included bormeol acetate, cugnol, 9,12-octadecadienoic acid, and 4,7,10,13,16,19- docosahexaenoicacid methylester （DHA）, eugnol and eugnol isomer accounted for 4.85 % of the total content of volatile flavoring substances （counted by peak area）, and the combination of organic solvent method and steam distillation could rapidly extract the volatile flavoring substances of Jing wine.

关 键 词：中国劲酒 挥发性风味物质 气相色谱-质谱 结构鉴定 

分 类 号：TS262.8[轻工技术与工程—发酵工程]