液液萃取与固相微萃取二锅头香气成分的比较  

Comparison of aroma compounds in erguotou liquor by liquid-liquid extraction and solid phase microextraction

作　　者：杨春霞[1] 廖永红[1] 胡建华 胡佳音 谢建春[1] 

机构地区：[1]北京工商大学食品学院/食品添加剂与配料北京市高等学校工程中心/食品风味化学北京市重点实验室,北京100048 [2]北京顺鑫农业股份有限公司牛栏山酒厂,北京101301

出　　处：《食品工业科技》2012年第8期68-71,74,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目课题(2011BAD23B01;2011BAC11B06)

摘　　要：采用液液萃取和固相微萃取结合气相色谱-质谱联用技术对清香型牛栏山二锅头的香气成分进行了定性分析,共得到42种香气成分,主要包括酯类化合物17种,酸类化合物8种,醇类化合物7种,杂环类化合物5种、烷烃类化合物4种和醛类化合物1种。液液萃取主要呈香物质有3-甲基-1-丁醇、十六酸乙酯、2-羟基-丙酸乙酯、油酸乙酯和亚油酸乙酯。固相微萃取主要呈香物质有3-甲基-1-丁醇、己酸乙酯、3-甲基-1-丁醇乙酸、辛酸乙酯和乙酸乙酯。液液萃取和固相微萃取对香气成分的分离效果存在较大差异,表明两种方法对白酒的定性分析有一定的互补性。Aroma compounds in mild aromatic Niulanshan erguotou liquor were identified by using liquid-liquid extraction and solid phase microextraction followed by gas chrbmatography-mass spectrometry.The total of 42 aroma compounds were identified, including 17 esters, 8 acids, 7 alcohols, 5 heterocycle compounds,4 alkynes and I aldehyde compounds. In addition, 3- methyl- 1 - butanol, hexadecanoic acid ethyl ester,2- hydroxy- propanoic acid ethyl ester, ethyl oleate and linoleic acid ethyl ester were the main aroma compounds which identified by liquid -liquid extraction, while 3 - methyl- 1 - butanol, hexanoic acid ethyl ester, 3 - methyl- ! - butanol acetate, octanoic acid ethyl ester and ethyl acetate were the main aroma compounds which were identified by gas chromatography -mass spectrometry. Compared the two extraction methods, there were many differences in aroma compounds between the two methods.Therefore, as two kinds of processing method of extracting liquor, liquid-liquid extraction and gas chromatography-mass spectrometry had well complementary.The experiment results lay a foundation for further study of volatile compounds in Chinese liquor.

关 键 词：液液萃取 固相微萃取 清香型牛栏山二锅头 气相色谱-质谱联用仪 

分 类 号：TS207.3[轻工技术与工程—食品科学]