新化水酒30种化学成分分析  

Analysis of Components Causing the“Easy Intoxication”Effect in Xinhua Rice Wine

作　　者：李永华 仇红萍 李乐欢 吕情花 曾莹 王旭妍 LI Yonghua;QIU Hongping;LI Lehuan;LYU Qinghua;ZENG Ying;WANG Xuyan(Hunan Loudi Institute of Food and Drug Inspection and Testing,Loudi 417000,China;National Electronic Ceramic Product Quality Supervision and Inspection Center(Hunan),Loudi 417000,China)

机构地区：[1]湖南省娄底市食品药品检验检测所,湖南娄底417000 [2]国家电子陶瓷产品质量监督检验中心(湖南),湖南娄底417000

出　　处：《食品安全导刊》2025年第11期71-74,80,共5页China Food Safety Magazine

基　　金：湖南省自然科学基金(部门联合基金)(2023JJ60547)。

摘　　要：对“易上头”成分甲醇、杂醇油、醛类、酸酯等30种化学成分进行定量分析,建立快速简单的化学分析方法。样品经稀释后,直接进样。结果显示,甲醇含量范围为10.04~141.21 mg·L^(-1),杂醇油含量范围为195.92~531.28 mg·L^(-1),醛类含量范围为45.04~1507.98 mg·L^(-1),酸类含量范围为940.43~4540.59 mg·L^(-1)。A quantitative analysis of 30 chemical components,including methanol,fusel oil,aldehydes,acids,and esters,responsible for the“easy intoxication”effect of Xinhua rice wine was conducted.A rapid and simple chemical analysis method was established,where diluted samples were directly injected for analysis.The results showed that methanol content ranged from 10.04 mg·L^(-1) to 141.21 mg·L^(-1),fusel oil content ranged from 195.92 mg·L^(-1) to 531.28 mg·L^(-1),aldehyde content ranged from 45.04 mg·L^(-1) to 1507.98 mg·L^(-1),and acid content ranged from 940.43 mg·L^(-1) to 4540.59 mg·L^(-1).

关 键 词：新化水酒 化学成分 气相色谱法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]