应用液液萃取分析中度烘烤橡木片中挥发性化合物  

Analysis on Volatile Compounds in Oak Chips with Medium Toasting Level Using Liquid-liquid Extraction Coupled with Gas Chromatography-mass Spectrometry

作　　者：周双[1] 徐岩[1] 范文来[1] 李记明 于英 姜文广 李兰晓 

机构地区：[1]教育部工业生物技术重点实验室,江南大学酿酒科学与酶技术研究中心,酿造微生物与应用酶学研究室,江苏无锡214122 [2]张裕集团公司技术中心,山东烟台264000

出　　处：《食品与发酵工业》2012年第9期125-131,共7页Food and Fermentation Industries

基　　金：长江学者与创新团队发展计划基金资助项目(No.IRT0532);山东省泰山学者计划

摘　　要：运用液液萃取与气相色谱-质谱联用技术,研究美国、法国与中国中度烘烤程度橡木片的挥发性化合物。共分离和检测出85种挥发性化合物,包括2种萜烯醇类、1种醛类、7种有机酸类、2种酯类、3种内酯类、7种芳香族类、6种酮类、15种呋喃类、34种酚类,以及8种其他化合物。酚类化合物在橡木中种类较多,浓度较高。定量结果表明,丁香醛、香兰素、糠醛、5-羟甲基糠醛等物质质量浓度较高,对橡木的整体风味影响较大。从呋喃类、橡木内酯、香兰素和丁香醛等化合物比较看,中国橡木与美国橡木类似。The volatile compounds of oak chips from America, France, and China with medium toasting level were studied by using liquid-liquid extraction coupled with gas chromatography-mass spectrometry. A total of 85 vola- tile compounds were detected and identified, including 2 terpenoid alcohols, 1 aldehyde, 7 fatty acids, 2 esters, 3 lactones, 7 aromatic compounds, 6 ketones, 15 furanic compounds, 34 phenolic compounds, and 8 others. Phenolic compounds had much more amount and concentrations in oak chips. The results showed that the concentrations of sy- ringaldehyde, vanillin, furfural, and 5-hydroxymethylfurfural in oak chips were higher than that of others detected, and these compounds had great impact on the overall aroma and flavor of oak chips. Based on the comparison of furan- ic compounds, whiskey lactones, vanillion, and syringaldehyde, Chinese oak chips were more similar to American oak chips.

关 键 词：橡木 挥发性化合物 液液萃取 气相色谱-质谱法 呋喃类化合物 酚类化合物 

分 类 号：TS262.6[轻工技术与工程—发酵工程]