中国黄酒中挥发性和不挥发性物质的研究现状与展望

The Review of Volatile and Non-volatile Compounds in Chinese Rice Wine

简要回顾了中国黄酒风味成分分析的历史与现状。从微量成分的种类上看,中国黄酒中目前已经检测到的微量成分达100种以上,包括醇类、醛类、酸类、酯类、酚类、含氮化合物,以及其它化合物。近年来,顶空取样、液液萃取、色谱分离技术、固相微萃取等技术已经开始应用于黄酒的风味成分研究。随着先进技术的应用,必将对中国黄酒风味物质以及特征香味成分的研究起到决定性的作用。

The researches of volatile and non-volatile compounds in Chinese rice wine were reviewed. Up to now, more than 100 trace compo nents of Chinese rice wine were detected by GC, GC-MS and HPLC, including alcohols, aldehydes, organie acids, esters, phenolics and nitro gen-containing compounds and so on. Recently, some techniques, like liquid-liquid extraction, headspace, chromatography fractionation and SPME, have applied to the researches of aroma compounds in Chinese rice wine. The applications of these advanced technologies will play key roles in the studies of flavor components and key aromas in the Chinese rice wine.