顶空固相微萃取结合气质联用分析小米黄酒与黍米黄酒的香气成分  

Analysis of Flavoring Components of Yellow Rice Wine Made by Millet or Husked Millet by Head-space Solid Phase Micro-extraction Coupled with Gas Chromatography-Mass Spectrometry

作　　者：刘浩[1] 赵生满 任贵兴[1] 

机构地区：[1]中国农业科学院作物科学研究所/国家杂粮加工技术研发分中心,北京100081 [2]张家口北宗黄酒酿造有限公司,河北沙城075499

出　　处：《酿酒科技》2015年第1期115-119,123,共6页Liquor-Making Science & Technology

基　　金：十二五农村领域国家科技计划课题(2012BAD34B05-04)地方特色粗粮杂豆食品工业化关键技术集成与研究

摘　　要：使用顶空固相微萃取结合气相色谱-质谱联用技术分析小米黄酒与黍米黄酒的香气成分。共鉴定出香气成分87种,其中小米黄酒67种,黍米黄酒61种,两者共有41种。2种黄酒在香气组成上相似,醇类含量最高,酯类次之,两者相对含量占鉴定得到物质总量的90%以上。苯乙醇、异戊醇、丁二酸二乙酯和丁二酸单乙酯均为2种黄酒含量最高的组分。The flavoring components of yellow rice wine made by millet or husked millet were investigated by head-space solid phase microextraction coupled with GC-MS. As result, a total of 87 kinds of flavoring components were identified with 67 kinds in rice wine made by millet, 61 kinds in rice wine made by husked millet, and 41 kinds in common in both two wine products. Both two wine products were similiar in aroma composition （alcohols content the highest and then esters content, and their relative content accounted for above 90% of total flavoring components）. Phenylethyl alcohol, 3-methyl- 1-butanol, diethyl succinate and monoethyl succinate were the main flavoring components in both wine products.

关 键 词：顶空固相微萃取-气质联用 小米黄酒 黍米黄酒 香气成分 黄酒 

分 类 号：O657.63[理学—分析化学] TS262.4[理学—化学]