气相色谱-质谱联用法分析北大仓白酒香气成分  

Analysis of aroma components in BEIDACANG liquor by gas chromatography-mass spectrometry

作　　者：尤宏梅 李凤琴[1] 俞志刚[1] 

机构地区：[1]哈尔滨理工大学化学与环境工程学院绿色化工技术黑龙江省高校重点实验室,黑龙江哈尔滨150040

出　　处：《化学研究与应用》2014年第11期1820-1824,共5页Chemical Research and Application

基　　金：黑龙江省留学归国基金项目(LC2013C04)资助;黑龙江省教育厅面上基金项目(12511084)资助

摘　　要：利用溶剂萃取法进行分离和富集,采用气相色谱-质谱联用技术对北大仓白酒香气成分进行分析。从北大仓白酒的二氯甲烷萃取物中分离并鉴定了30种物质,其中酯类22种,占所有香气物质的94.847%;酸类2种,占4.659%;烷烃类2种,占0.228%;醇类2种,占0.185%;酮类1种,占0.060%;酸酐类1种,占0.021%。所含主要化合物为己酸乙酯、2-羟基丙酸乙酯和己酸,合计占总香气成分的96.396%,构成了北大仓白酒香气成分的骨架。Using solvent extraction method for separation and concentration,the aroma component in BEIDACANG liquor was studiedby gas chromatography-mass spectrometry. For all separated peaks obtained from dichloromethane extract of BEIDACANG liquor,30 aromatic substances were identified including 22 esters accounting for 94. 847%of all aromatic substances,2 acids accountingfor 4. 659%,2 alkanes accounting for 0. 228%,2 alcohols accounting for 0. 185%,1 ketone accounting for 0. 060%,1 acid anhydrideaccounting for 0. 021%. In all components,3 main parts are hexanoic acid ethyl ester,2-hydroxy-propanoic ethyl ester andhexa noic acid accounting for over 96%of all aromatic substances,forming the“skeleton”of aroma component in BEIDACANG liquor.

关 键 词：白酒 北大仓 香气成分 气相色谱-质谱法 

分 类 号：O657.6[理学—分析化学]