宋河粮液风味成分分析  

Analysis of Flavoring Compositions of Songhe Liquor by GC-MS

作　　者：冯俊旗[1] 张永生[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》2012年第3期89-91,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：采用液-液萃取法提取宋河粮液中的香气成分,经气相色谱-质谱联机分析,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31种香气成分,约占总含量的99.94%,其中酯类15种、醇类9种、酸类5种,醛类和酮类各1种。The flavoring compositions of Songhe liquor were extracted by solvent extraction method and then analysed by gas chromatography-mass spectrometry（GC-MS）,and the relative content of each flavoring composition was measured by area normalization method.There were 31 kinds of flavoring compositions identified with their total content as 99.94 % including 15 kinds of esters,9 kinds of esters,5 kinds of acids,1 aldehyde,and 1 keton.

关 键 词：白酒 宋河粮液 气相色谱-质谱 香气成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]