摘要
采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）分析方法，对浓香型“山庄老酒”的香气成分进行了定性分析，共鉴定出84种香气成分，其中酯类物质47种，醇类物质12种，酸类物质8种，醛类物质7种，酮类物质3种，烷烃3种，芳香烃1种，酚类物质1种，含硫化合物1种，呋喃类物质1种；用色谱峰面积归一法计算得出酯类、醇类和酸类化合物的含量，约占“山庄老酒”香气成分总量的90%，构成浓香型“山庄老酒”中主要的挥发性香气成分。通过标准品与内标峰面积之比确定校正因子，对主要风味物质进行定量分析。结果表明：“山庄老酒”中己酸乙酯、乙酸乙酯、乳酸乙酯和丁酸乙酯含量较高,占酯类的90%，己酸乙酯含量最高达到5360.6 mg/L，浓香型风格突出。
Abstract
HS-SPME-GC-MS was adopted for the qualitative analysis of the flavoring compounds in Nongxiang Shanzhuang Laojiu. We de-tected 84 kinds of flavoring compounds including 47 kinds of esters, 12 kinds of alcohols, 8 kinds of acids, 7 kinds of aldehydes, 3 kinds of ke-tones, 3 kinds of alkanes, 1 kind of aromatic hydrocarbon, 1 kind of phenolic compound, 1 kind of sulfocompound, and 1 kind of furan. The content of ester compounds, alcohol compounds, and acid compounds accounted for 90%of the total content of flavoring compounds (calculat-ed by chromatographic peak area normalization method), and they were the main volatile flavoring compounds of Nongxiang Shanzhuang Lao-jiu. Quantitative analysis of the main flavoring compounds (correction factor determined by the peak area ratio of standard substance and inter-nal standard peak) suggested that the content of ethyl hexanoate, ethyl lactate, ethyl acetate and ethyl acetic acid was comparatively high (90%of total ester compounds), and the content of ethyl hexanoate was as high as 5360.6 mg/L, which endowed the typical Nongxiang of Shan-zhuang Laojiu.
基金项目
天津科技大学青年教师创新基金(2014CXLG09)
NETL
NSTL
万方数据