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刊物期号: 201804

HS-SPME-GC-MS法分析酱香型“山庄老酒”香气成分(112)

作者: 李研科1,2,王国明1,李秋志1,2,孙 文2,刘 非2,杜丽平2,肖冬光2

地址:1.承德避暑山庄企业集团有限责任公司,河北 承德 067500; 2.天津科技大学生物工程学院,天津 300457
摘要 采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对酱香型“山庄老酒”的香气成分进行了定性分析,共鉴定出103种香气成分,其中酯类物质61种,醇类物质12种,酸类物质7种,醛类物质6种,酮类物质6种,烷烃6种,芳香烃2种,酚类物质1种,呋喃类物质2种,含硫化合物1种;色谱峰面积归一法计算得出酯类、醇类、酸类、醛类化合物,占“山庄老酒”香气成分总量的 95 %以上,其中酯类为酱香型“山庄老酒”中最主要的挥发性香气成分,占香气成分总量的88 %。通过标准品与内标峰面积之比确定校正因子,对主要香气成分进行定量分析,结果表明,酱香型“山庄老酒”的酯类物质中,乳酸乙酯含量最高达到1831.04 mg/L,乙酸乙酯、己酸乙酯、庚酸乙酯、丁酸乙酯含量分别为1675.14 mg/L、1644.43 mg/L、112.48 mg/L、95.58 mg/L,具有明显的酱香风格特点。
关键词 酱香型“山庄老酒”; 香气成分; 顶空固相微萃取; 气相色谱-质谱联用
中图分类号: TS262.3;TS261.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)04-0112-06

英文标题: Analysis of Flavoring Components in Jiangxiang Shanzhuang Laojiu by HS-SPME-GC-MS

英文作者: LI Yanke1,2,WANG Guoming1,LI Qiuzhi1,2,SUN Wen2,LIU Fei2,DU Liping2 and XIAO Dongguang2

英文地址: 1.Chengde Resort Group Co.Ltd., Chengde, Hebei 067500; 2. College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China

英文摘要 The flavoring components in Shanzhuang Laojiu were extracted by headspace solid-phase microextraction (HS-SPME) and then identified by GC-MS. There were 103 kinds of flavoring components, including 61 ester compounds, 12 alcohol compounds, 7 acids,6 aldehydes,6 ketones,6 alkanes,2 aromatic hydrocarbon,1 phenolic compound,2 furans, and 1 sulfur compound. Esters, alcohols, aldehydes and acids accounted for more than 95 % of total flavoring compounds by chromatographic peak normalization me-
    thod. Among them, ester compounds were the main volatile flavoring components (accounting for 88 %). Quantitative analysis indicated that ethyl lactate was the main ester compound with its content as high as 1831.04 mg/L. And the content of ethyl acetate, ethyl hexanoate, ethyl cinnamate, and ethyl butyrate were 1675.14 mg/L, 1644.43 mg/L, 112.48 mg/L, and 95.58 mg/L respectively.
英文关键词 Jiangxiang Shanzhuang Laojiu; flavoring components ; HS-SPME; GC-MS
      

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