LLE、SDE、SPME和GC-MS结合保留指数法分析二锅头酒中的风味物质  

Analysis of Flavor Substances in Erguotou Wine by LLE, SDE, SPME and GC-MS Combined with Kovats Retention Indices

作　　者：廖永红[1] 赵爽[1] 张毅斌[1] 张弦[1] 佟若楠[1] 徐曼[1] 

机构地区：[1]北京工商大学食品学院北京市食品风味化学重点实验室食品添加剂与配料北京高校工程研究中心北京100048

出　　处：《中国食品学报》2014年第6期220-228,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家“十二五”科技支撑计划项目课题(2011BAD23B01,2012BAK17B11-4);北京市教委学科与研究生教育专项--学科建设综合计划项目(PXM2012_01413_000059)

摘　　要：采用液液萃取(LLE)、同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPEM)结合气相色谱-质谱联用(GC-MS)技术对二锅头酒的风味物质进行定性分析;采用保留指数法对定性结果进行了验证,同时通过阈值转化为香气活力值后,将OAV高的物质确定为香型白酒的关键香气组分。从同1种酒样中共得到70种香气成分,主要包括酯类26种,醇类12种,酸类10种,醛类6种,酮类4种,醚类1种,芳香族化合物11种,共确定出8种关键香味物质。本试验为深入研究二锅头酒的风味物质奠定了基础。Fen Erguotou the flavor substances were qualitative analysised by liquid-liquid extraction （LLE）, simulta- neous distillation extraction （SDE） and headspace solid phase micro extraction （HS-SPEM） combined with gas chromatography-mass spectrometry （GC-MS）, and retention index of qualitative results were verified through the threshold into the aroma vitality values （odor activity value）, the OAV high material to determine the key aroma compounds for the flavor liquor. The same kind of wine samples were obtained 70 kinds of aroma components, including 26 kinds of esters, 12 kinds of alcohols, 10 kinds of acids, 6 kinds of aldehydes, 4 kinds of ketones 1 kind of ethers, 11 kinds of aromatic compounds, identified a total of eight kinds of key aroma substance. This experiment laid the foundation for the further study of niulanshan flavor substances.

关 键 词：萃取 二锅头 气相色谱-质谱联用仪 风味物质 保留指数 

分 类 号：O657.63[理学—分析化学] TS261.7[理学—化学]