气相色谱质谱法测定蒸馏酒中多种风味成分  

Determination of flavor components in distilled liquors by GC-MS

作　　者：韩深[1] 刘韦华[1] 古瑾[1] 刘萤[1] 王金花[1] 

机构地区：[1]北京出入境检验检疫局技术中心,北京100026

出　　处：《现代仪器》2013年第1期5-11,共7页Modern Instruments

基　　金：国家质检总局科技计划项目(项目编号:2008IK138)

摘　　要：本文以最具代表性的蒸馏酒(白兰地、威士忌、朗姆酒、金酒、伏特加)为研究对象,采用异辛烷提取其中的风味成分物质,应用毛细管气相色谱质谱分析技术定性定量,该方法操作简便,且灵敏度高、稳定性好,可在60min内同时分析50余种醇、酸、酯、醛、酮类物质,适用于蒸馏酒中多种风味成分的快速、准确分析。In this paper, we chose Brandy, Whisky, Rum, Gin and Vodka as our research objects. These samples were the most representative ones in distilled liquor family, We use Gas chromatography-mass spectrometry （GC,MS） to isolate the isooctane extraction of these liquors, and the eluted constituents were qualitative and quantitative by data analysis software. The GC-MS technology is sensitive and easy to carry out with good stability. In 60 minutes about more than fifty flavor components were well separated, including alcohol, acid, ester, aldehyde and ketone. This method can be used in rapid analysis of different flavor components in distilled liquors.

关 键 词：蒸馏酒 风味成分 气相色谱质谱 

分 类 号：O657[理学—分析化学] TS262[理学—化学]