小米黄酒中的芳香化合物  

Study on Aromatic Compounds in Millet Yellow Rice Wine

作　　者：康晓军[1] 王贞强[2,3] 淑英[2] 

机构地区：[1]中国长城葡萄酒有限公司,河北怀来745000 [2]河北农业大学食品科技学院,河北保定071001 [3]河北省农产品加工工程技术研究中心,河北保定071001

出　　处：《酿酒科技》2013年第3期65-66,共2页Liquor-Making Science & Technology

摘　　要：以小米为材料,采用传统发酵法生产小米黄酒,用液液萃取法提取其芳香化合物,利用气相色谱-质谱联用仪分析其成分。结果表明,在小米黄酒中共检测到40种芳香化合物,其中酯类化合物种类最多,有11种,构成了该酒的主要呈香成分;醇类化合物含量最高,相对含量占总成分的78.27%。Millet yellow rice wine is produced by traditional fermentation with millet as raw materials. The aromatic compounds in millet yellow rice wine were extracted by liquid-liquid extraction and then analyzed by GC-MS. The results suggested that 40 kinds of aromatic compounds were detected in millet yellow rice wine, among them, there were 11 kinds of ester compounds, which were the main aroma-producing compounds in the wine, and the content of alcohol compounds was the highest with its relative content as 78.27 % of total compounds.

关 键 词：小米 黄酒 芳香化合物 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]