气相色谱-嗅闻-质谱联用分析伊力老窖风味成分  

Analysis of Flavoring Components of Yili Laojiao by Gas Chromatography-Olfactometry-Mass Spectrometry

作　　者：乔翠红 刘崇彦 李树萍[2] 张生万[2] 

机构地区：[1]军事经济学院襄阳士官学校,湖北襄阳441000 [2]山西大学生命科学学院,山西太原030006

出　　处：《酿酒科技》2017年第2期120-123,127,共5页Liquor-Making Science & Technology

摘　　要：采用直接进样法,通过气相色谱-嗅闻-质谱联用技术,对伊力老窖风味成分进行了质谱法、保留指数和嗅闻3种方法的定性分析,并结合气相色谱-三内标法对风味成分进行了定量测定,同时结合气味活度值和香气强度值评价了其主要成分对总体风味的贡献。结果表明,经气相色谱-嗅闻-质谱联用分析,共检出31种化合物,其中鉴定结构的有26种,占伊力老窖总风味成分的83.87%;气味活度值及香气强度值分析表明,乙酸乙酯、丁酸乙酯、戊酸乙酯、己酸乙酯、辛酸乙酯、乙酸、丁酸、戊酸和己酸为伊力老窖的主体香气成分。该结果为研究伊力老窖的风味和品质控制提供了一定的理论依据。The flavoring components ofYili Laojiao were analyzed by direct injection and GC-O-MS. The qualitative analysis of the flavoring components was performed by mass spectrum, retention index and olfactometry. Then GC-three intemal standard methods was combined for quantitative analysis. Meanwhile, the contribution of main flavoring components on the overall liquor flavor was evaluated by use of odor activity value and aroma intensity. The results showed that, a total of 31 flavoring compounds were detected by GC-O-MS, and 26 of them were identified, 83.87 % of total flavoring compounds. OAV and aroma intensity indicated that, ethyl acetate, ethyl butyrate, ethyl pentanate, ethyl caproate, ethyl octanate, acetic acid, butanoic acid, pentanoic acid and hexanoic acid were the main flavoring components of Yili Laojiao. This study provided theoretical base for the research on the flavor ofYili Laojiao and the control of its quality.

关 键 词：气相色谱-嗅闻-质谱联用仪(GC-O-MS) 直接进样 伊力老窖 风味成分 白酒 

分 类 号：O657.63[理学—分析化学] TS261.7[理学—化学]