固相微萃取-气质联用法分析黄酒中挥发性成分  

Analysis of Volatile Compounds in Yellow Rice Wine by Gas Chromatography-mass Spectrometry Coupled with Headspace Solid Phase Microextraction

作　　者：田翔[1,2,3] 乔治军 TIAN Xiang;QIAO Zhi-jun(Institute of Crop Germplasm Resources,Shanxi Academy of Agricultural Sciences,Taiyuan Shanxi 030031;Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau,Ministry of Agriculture;Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops)

机构地区：[1]山西省农业科学院农作物品种资源研究所,山西太原030031 [2]农业部黄土高原作物基因与种质创制重点实验室 [3]杂粮种质资源发掘与遗传改良山西省重点实验室

出　　处：《现代农业科技》2019年第16期191-194,196,共5页Modern Agricultural Science and Technology

基　　金：山西省农业科学院特色农业技术攻关项目（YGG17058）;国家现代农业产业技术体系项目（CARS-06-13.5-A16）;山西省农作物种质资源共享服务平台（201605D121018）;山西省科技基础条件平台（201705D121019-5）

摘　　要：采用顶空固相微萃取与气质法分离、分析延安糜子酒和绍兴糯米酒2种黄酒中的多种易挥发性成分。结果表明,从延安糜子酒中共分离得到46种挥发性化合物,其中醇类、酯类、烃类、酚类、醛酮类的相对含量分别为39.292%、23.556%、7.366%、1.888%、4.214%;从绍兴糯米酒中共分离得到27种挥发性化合物,其中醇类、酯类、烃类、酚类、醛酮类的相对含量分别为43.600%、24.904%、1.437%、0.888%、19.316%。2种黄酒中共鉴定出挥发性成分62种,共有的挥发性成分有11种,在挥发性组成上相似,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50%以上。该试验从黄酒中分析出不同种类的挥发性物质,为研究黄酒中挥发性物质组成提供了数据,也为黄酒感官评价方法奠定了坚实的基础。Volatile compounds of two yellow wines(Yan′an rice wine and Shaoxing rice wine) were analyzed by gas chromatography-mass spectrometry(GC-MS) coupled with headspace solid phase microextraction(HS-SPME).The results showed that in the Yan′an rice wine,there were 46 kinds of volatile compounds and the relative contents of alcohols,esters,hydrocarbons,phenols,aldehydes and ketones were 39.292%,23.556%,7.366%,1.888%,4.214%,respectively.A total of 27 volatile compounds were isolated from Shaoxing rice wine,and the relative contents of alcohols,esters,hydrocarbons,phenols,aldehydes and ketones were 43.600%,24.904%,1.437%,0.888%,19.316%,respectively.A total of 62 volatile compounds were identified from the two yellow rice wine.There were 11 kinds of volatile compounds in the two yellow rice wine,which were similar in aroma composition.Among them,the content of alcohols was the highest,and then the content of esters,and the relative contents of them were more than half of the total substance identified.This experiment analyzed different kinds of volatile substances from yellow rice wine,which provided data for the study of volatile substances in yellow rice wine and laid a solid foundation for the sensory evaluation method of yellow rice wine.

关 键 词：顶空固相微萃取(HS-SPME) 气相色谱-质谱(GC-MS) 黄酒 挥发性成分 

分 类 号：O657.63[理学—分析化学] TS262.4[理学—化学]