茅台迎宾酒GC/MS分析条件优化及成分鉴定  

Optimization of GC/MS Analytic Conditions for Maotai Yingbin Liquor & Identification of Its Compositions

作　　者：张永生[1] 张小昊[1] 李波[1] 魏新军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《酿酒科技》2011年第11期110-112,共3页Liquor-Making Science & Technology

基　　金：河南省教育厅自然科学研究计划(2007550007);河南科技学院科技创新基金(201001)

摘　　要：利用气相色谱-质谱联用技术(GC/MS)分析鉴定了茅台迎宾酒中的微量成分。以二氯甲烷为萃取剂对茅台迎宾酒中的微量成分进行了萃取,然后用真空旋转蒸发器将其浓缩。通过对GC/MS的条件优化,使各成分得到了较好的分离,结合NIST质谱图库检索技术对分离的化合物进行鉴定,应用色谱峰面积归一化法测定各成分的相对含量。共鉴定出61种微量成分,相对含量较高的成分主要有己酸乙酯、乳酸乙酯、正戊醇、己酸和糠醛等。The trace components in Maotai Yingbin liquor were analyzed by GC/MS. Dichloromethane was used as extracting agent for the extraction, and then vacuum rotatory evaporator was used for the concentration. Through the optimization of GC/MS analytic conditions, each trace component was separated successfully, and the separated components were identified by using the NIST mass spectrum map storage retrieval technology, and their relative content was determined by using chromatograph peak area normalization. There were 61 kinds of trace components in total identified in the analysis. Among them, ethyl capronate, ethyl lactate, 1-pentanol,hexanoic acid and furfural etc. had relatively higher content .

关 键 词：气相色谱-质谱 茅台迎宾酒 微量成分 分析 

分 类 号：TS262.33[轻工技术与工程—发酵工程]