白酒中几种含氮杂环化合物

STUDIES ON THE HETEROCYCLIC NITROGEN COMPOUNDS IN CHINESE LIQUORS

实验确定了分析白酒中含氮杂环化合物的最佳条件：含氮杂环化合物在ｐＨ１～２的条件下成盐，酒样浓缩１０倍后以乙醚萃取除去中性杂质和酸性杂质，将样品ｐＨ再调至９，用乙醚萃取后ＫＤ浓缩，取样品进行气相色谱分析。以上述条件测定了茅台酒等６种名酒中的含氮化合物，发现各种酒中均有含氮杂环化合物存在，但因酒型的差别，化合物含量和组成模式相差较大。

Optimal conditions for the analysis of heterocyclic nitrogen compounds from certain Chinese liquors were determined. After the pH was adjusted to 1-2 by concentrated hydrogen chloride, the organic bases such as pyrazines, pyridines and thiazoles were transferred into hydrochloride salts. The samples were concentrated 10-50 times under vaccum and the neutral substances were extracted by ether. The heterocyclic nitrogen compounds were then recovered from the acid water solution after the pH was adjusted to 9-10 with concentrated sodium hydroxide. The heterocyclic nitrogen compounds were extracted by ether. Finally the heterocyclic nitrogen compounds solution was concentraled by KD and analysed by GC. According to the above conditions, the heterocyclic nitrogen compounds contained in Lang Ya Tai, Yun Men Old Wine, Dong Wine, Lu Zhou Old Cellar and Mao Tai were analysed. It is found that all these Chinese liquors contain heterocyclic nitrogen compounds, but differ greatly in amounts, Mao Tai and Yun Men Old Wine have a characteristic of highly pyrazine contents because of their typical brewage methods.