液液萃取结合气质联用技术分析酿酒高粱中的香气成分
Analysis of aroma components in brewing sorghum by liquid-liquid extraction combined with GC-MS
胡娇 1李松柏 1宋廷富 1罗珠 1李杨华 1郑佳2
作者信息
- 1. 宜宾五粮液股份有限公司,四川宜宾 644000
- 2. 宜宾五粮液股份有限公司,四川宜宾 644000;固态发酵资源利用四川省重点实验室,四川 宜宾 644000;中国轻工业浓香型白酒固态发酵重点实验室,四川 宜宾 644000
- 折叠
摘要
该研究通过比较液液萃取、顶空固相微萃取和固相萃取3种前处理方法对酿酒高粱中香气成分的提取效果,建立了基于液液萃取结合气相色谱-质谱(GC-MS)联用分析酿酒高粱中香气成分的方法.结果表明,采用液液萃取结合GC-MS检出酿酒高粱挥发性风味物质最多,为37种,其中,醛类15种、酮类4种、醇类8种、酯类6种、环类化合物3种,酸类1种.其中相对含量较高的化合物有2-庚烯醛(19.71％)、己醛(16.08％)、(Z)-2-癸烯醛(8.57％)和2-戊基呋喃(6.04％),同时还检出壬醛、1-辛烯-3-醇、γ-壬内酯等香气阈值较低的化合物.
Abstract
By comparing the extraction effects of 3 pretreatment methods,namely liquid-liquid extraction,headspace solid-phase microextraction and solid-phase extraction on aroma components in brewing sorghum,a method based on liquid-liquid extraction combined with gas chromatography-mass spectrometry(GC-MS)was established for the analysis of aroma components in brewing sorghum.The results showed that a total of 37 volatile flavor compounds were detected by liquid-liquid extraction combined with GC-MS,including 15 aldehydes,4 ketones,8 alcohols,6 esters,3 cyclic compounds and 1 acid compound.The compounds with high relative content were 2-heptenal(19.71％),hexal(16.08％),(Z)-2-decenoal(8.57％)and 2-amylfuran(6.04％).Meanwhile,some compounds with low aroma threshold were also detected,such as nonanal,l-octene-3-ol,γ-nonolactone,etc.
关键词
酿酒高粱/挥发性风味物质/液液萃取/气相色谱-质谱法Key words
brewing sorghum/volatile flavor compounds/liquid-liquid extraction/GC-MS引用本文复制引用
基金项目
四川省科技计划项目(2019ZYZF0092)
出版年
2024
NETL
NSTL
万方数据