酱香型白酒贮藏期主要香味成分的测定

Determination of the Flavor Components in Jiangxiang Baijiu(Liquor)During the Storage Period

采用液液微萃取法,结合气质联用分析技术,对贵州本地具有代表性的酱香型白酒企业产酒龄3年的酱香基酒的香味成分进行定量分析,以及在不同的贮存时间段香味物质含量变化进行跟踪测定。结果表明,5种酒样中,同类物质的变化趋势一致,但变化幅度不同。各类香味物质的变化规律:酯类物质浓度都随贮存时间延长呈现下降的趋势;醇类物质除β-苯乙醇的浓度随贮存时间延长呈现上升的趋势外,其余醇类物质都呈现下降趋势;酸类物质、醛酮类物质、5种微量香味成分的浓度都随贮存时间的延长呈现上升的趋势。探究在贮存过程中香味物质的种类及含量的消长规律,使酱香型白酒生产企业进一步了解其生产的酱香型白酒在贮存过程中香味物质的动态变化规律。

In this study, we analyzed quantitatively the flavor compounds of Jiangxiang Baijiu（liquor） stored for three years in different distill-eries in Guizhou, and tracked the content change of these flavor compounds during different storage periods by liquid-liquid micro extraction （LLME） and gas chromatography-mass spectrometry（GC-MS）. The results showed that the change trends of flavor components of the same kind in the 5 samples were similar, while their change range varied. The change rules of the flavor components were as follows：with the exten-sion of storage time, the content of esters decreased, the content of alcohols decreased except that of beta-Phenyl ethanol （which increased）, and the content of acids, aldehydes ketones and 5 kinds of trace flavor compounds increased. This study has provided theoretical basis for further study on flavor components in Jiangxiang Baijiu（liquor）, and for distilleries to further understand the change rules of the flavor components in their products during storage period.