白酒开封后对主要风味物质的影响
Effect of Baijiu Opening on the Contents of Main Flavor Substances
周芹 1师新彩 1李艺凡 1艾吉木2
作者信息
- 1. 乌兰察布市检验检测中心(乌兰察布 012000)
- 2. 乌兰察布市农畜产品质量安全中心(乌兰察布 012000)
- 折叠
摘要
利用气相色谱法对开封后的清香型和浓香型白酒的主要风味物质乙酸乙酯、己酸乙酯和乳酸乙酯进行测定,观察其变化规律.结果表明,清香型白酒乙酸乙酯和乳酸乙酯开封8 d和28 d相对于开封0 d的数据变化不大(增量差值百分比＜5％),这2种芳香物质没有检测到减少的情况,变化趋势基本一致.随着开瓶次数的增加,清香型白酒中乙酸乙酯呈波动下降趋势,乳酸乙酯呈下降趋势.5号清香型白酒中乙酸乙酯的质量浓度先略有升高后下降至初始值,乳酸乙酯的质量浓度微微升高.浓香型白酒中己酸乙酯整体呈下降趋势,乳酸乙酯和乙酸乙酯的质量浓度相近,变化趋势相似.试验结果可为白酒研究、检测和日常饮酒习惯提供参考.
Abstract
The main flavor substances ethyl acetate,ethyl caproate and ethyl lactate of Qingxiangxing Baijiu and Nongxiangxing Baijiu after opening were determined by gas chromatography(GC),and their changes were observed.The results showed that the data of ethyl acetate and ethyl lactate of Qingxiangxing Baijiu on 8 d and 28 d of opening had little change(increment difference percentage＜5％).No decrease was detected in these two aromatic substances,and the changing trend was basically the same.With the increase of bottle opening times,the content of ethyl acetate and ethyl lactate in Qingxiangxing Baijiu showed a decreasing trend.The content of ethyl acetate in No.5 Qingxiangxing Baijiu increased slightly at first and then decreased to the initial content,and the content of ethyl lactate increased slightly.The ethyl caproate in Nongxiangxing Baijiu showed a decreasing trend as a whole,and the contents of ethyl lactate and ethyl acetate were similar,and the change trend was similar.The results can provide reference for baijiu research,detection and daily drinking habits.
关键词
白酒/气相色谱/风味物质Key words
Baijiu/gas chromatography(GC)/flavor substance引用本文复制引用
出版年
2024
NETL
NSTL
万方数据