三种浓香型白酒的微量成分分析及规律研究  

Research on the Trace Compositions in Three Kinds of Luzhou-flavor Liquor Products

作　　者：张永生[1] 魏新军[1] 李文[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11期25-27,31,共4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：以宋河粮液、杜康、赊店老酒为研究对象,采用气相色谱-质谱联用技术(GC/MS)对其微量成分进行分析检测,对各分离化合物进行初步鉴定并总结浓香型白酒微量成分的规律。结果表明,在宋河粮液、杜康、赊店老酒中分别鉴定出31种、38种、52种微量成分,主要为酯类、醇类、酸类等物质,共有物质达20种。利用面积归一化法计算各微量成分的相对含量,得出三者相对含量最多的都为酯类,含量最高的香气成分都为己酸乙酯。The trace compositions of three kinds of Luzhou-flavor liquor products including Songhe, Dukang and Shedian were analyzed by GC-MS, and the isolated compounds were identified and the rules of trace compositions in Luzhou-flavor liquor were summed up. There identi- fied 31 kinds of trace compositions in Songhe, 38 kinds of trace compositions in Dukang, and 52 kinds of trace compositions in Shedian, Most of the trace compositions were esters, acids, and alcohols （about 20 kinds of trace compositions in common）. The relative content of each trace com- position was calculated by area normalization method. The results showed that esters content was the highest among all trace compositions and ethyl caproate content was the highest among all the flavoring compositions.

关 键 词：浓香型白酒 宋河粮液 杜康酒 赊店老酒 气相色谱-质谱 

分 类 号：TS262.31[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]