采用GC-MS分析青稞酒蒸馏过程中高级脂肪酸乙酯的含量  

Analysis of Higher Fatty Acid Ethyl Esters Content in QingKeBaiJiu Distillation by GC-MS

作　　者：梅怀文 车富红 王文忠 郭建慧 武国梅 李晓婷 马菊兰 冯声宝 MEI Huaiwen;CHE Fuhong;WANG Wenzhong;GUO Jianhui;WU Guomei;LI Xiaoting;MA Julan;FENG Shengbao(Qinghai Huzhu Tianyoude Highland Barley Wine Co.,LTD.,Huzhu 810599,Qinghai,China)

机构地区：[1]青海互助天佑德青稞酒股份有限公司,青海互助810599

出　　处：《酿酒》2023年第3期70-73,共4页Liquor Making

摘　　要：采用气相色谱-质谱法(GC-MS)检测白酒中微量成分。因气相色谱-质谱法具备定性和定量的功能,且质谱的高灵敏度对于微量组分的定性更为准确。通过气相色谱-质谱法(GC-MS),对青稞酒蒸馏过程中高级脂肪酸乙酯(棕榈酸乙酯、油酸乙酯及亚油酸乙酯)进行了定量分析。它们在原酒中含量一般为:棕榈酸乙酯含量在45~55 mg/L之间;油酸乙酯5~15 mg/L之间;亚油酸乙酯30~45 mg/L之间。主要富集于酒头及酒尾部分,随着蒸馏的进行,呈现出两头高,中间低的现象。为了提高酒体质量,在摘酒过程中采用掐头去尾的工艺,只保留中间的精华部分,这样尽管降低了原酒产量,但却有效保证了原酒的质量。另外,酒头、尾酒分别贮存,可做调味酒。Purpose The trace components in BaiJiu were detected by gas chromatography-mass spectrometry(GC-MS).Because gas chromatography-mass spectrometry has qualitative and quantitative functions,and the high sensitivity of mass spectrometry is more accurate for the qualitative determination of trace components.Methods The higher fatty acid ethyl esters(ethyl palmitate,ethyl oleate and ethyl linoleate)during the distillation of QingKeBaiJiu were quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS).Results Their content in the original wine is generally:the content of ethyl palmitate is between 45-55mg/L;the content of ethyl oleate is between 5-15mg/L;the content of ethyl linoleate is between 30-45mg/L.It is mainly concentrated in the head and tail of the wine.With the progress of distillation,the two ends are high and the middle is low.Conclusion In order to improve the quality of the wine body,the process of picking the head and removing the tail is adopted in the process of picking wine,and only the essence part in the middle is retained,so that although the output of the original wine is reduced,the quality of the original wine is effectively guaranteed.In addition,the wine head and tail wine are stored separately and can be used as seasoning wine.

关 键 词：气相色谱-质谱法 青稞酒 高级脂肪酸乙酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]