四种香型名酒挥发性香味成分HS-SPME/GC-MS法分析  

HS-SPME/GC-MS Analysis of the Aroma Compounds in Four-flavor-type Liquors

作　　者：许柏球[1] 崔淑芬[1] 王金林[1] 刘莉萍[1] 

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,广东深圳518055

出　　处：《深圳职业技术学院学报》2016年第3期53-58,共6页Journal of Shenzhen Polytechnic

基　　金：国家自然科学基金资助项目(81072615)

摘　　要：采用顶空固相微萃取和气相色谱-质谱联用技术,对酱香、浓香、凤香和清香4种香型名酒的挥发性香味成分进行分析和比较.结果显示:酱香型名酒的醛酮类化合物含量最高,浓香型和凤香型名酒的脂类化合物含量最高,清香型名酒的醇类化合物含量最高.酱香型名酒的主要挥发性香气成分依次为乙醇(相对含量为50.61%)、乙酸乙酯(相对含量为8.33%)、1,1-二甲氧基乙烷(相对含量为7.79%)和已酸乙酯(相对含量为4.19%);浓香型名酒和凤香型名酒的主要挥发性香气成分相似,依次为已酸乙酯(相对含量分别为36.57%和38.41%)、乙醇(相对含量分别为36.04%和32.34%)、丁酸乙酯(相对含量分别为5.44%和4.30%)及乙酸乙酯(相对含量分别为3.29%和4.04%);清香型名酒的主要挥发性香气成分依次为乙醇(相对含量为71.36%)、乙酸乙酯(相对含量为11.01%)和1,1-二甲氧基乙烷(相对含量为3.82%).The aroma compounds in Chinese Maotai-flavor liquor, Luzhou-flavor liquor, Xifeng-flavor liquor and Fen-flavor liquor were detected by headspace solid-phase micro-extraction（HS-SPME） and gas chromatography- mass spectrometry（GC-MS）. The results indicated that among liquors of four flavor types, relative content of aldehyde and ketone compounds in Maotai-flavor liquor is the highest, relative contents of esters in both Luzhou-flavor liquor and Xifeng-flavor liquor are the highest, and relative content of alcohols in Fen flavor liquor is the highest. The main aroma compounds in Maotai-flavor liquor were ethanol（relative content 50.61%）, ethyl acetate（relative content 8.33%）, ethane,1,1-diethoxy-（relative content 7.79%） and hexanoic acid, ethyl ester（relative content 4.19%）, relatively; The main aroma compounds of Luzhou-flavor liquor and Xifeng-flavor liquor were similar, including hexanoic acid, ethyl ester（relative content 36.57% and 38.41%）, ethanol（relative content 36.04% and 32.34%）, acetic acid, butyl ester（relative content 5.44% and 4.30%） and ethyl acetate（relative content 3.29 and 4.04%）, relatively; The main aroma compounds in Fen flavor liquor were ethanol（relative content 71.36%）, ethyl acetate（relative content 11.01%） and ethane,1,1-diethoxy-（relative content 3.82%）, relatively.

关 键 词：白酒 香型 香味成分 顶空固相微萃取 气相色谱-质谱法 

分 类 号：TS262.31[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]