浓香型白酒双轮底酒醅香气成分分析  

Analysis of Flavoring Compounds in Double-bottom Fermented Grains of Nong-flavor Liquor by GC-MS

作　　者：胡沂淮[1] 戴源[2] 姜勇[2] 蔡楠[2] 郭亚飞[2] 范莽 

机构地区：[1]淮阴工学院生化学院,江苏淮安223003 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2013年第12期103-104,共2页Liquor-Making Science & Technology

摘　　要：采用索氏提取法提取浓香型白酒双轮底酒醅的香气成分,并应用气相色谱-质谱法(GC-MS)对其组分进行分离和定性分析,共鉴定出19种主要香味物质,其中10种属于酯类化合物,占总数的52.6%。这赋予了浓香型白酒浓郁的酯香气。Flavoring compounds in double-bottom fermented grains of Nong-flavor liquor were extracted by soxhlet extraction method and then underwent isolation and qualitative analysis by GC-MS. Nineteen kinds of main flavoring compounds were identified. Ten belonged to ester com- pounds （52.6 % of total main flavoring compounds）, which contributed to the mellow ester aroma of Nong-flavor liquor.

关 键 词：双轮底酒醅 索氏提取 香气成分 气相色谱-质谱 

分 类 号：TS262.3[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]