茅台啤酒风味物质超临界萃取GC-MS分析研究

Research on extraction of flavor volatile from moutai beer by supercritical fluid extraction and its component analysis by GC-MS

采用超临界萃取,以气相色谱-质谱法对茅台啤酒的风味物质进行定性分析。从茅台啤酒的超临界萃取物中分离了43种成分,鉴定了其中的36种成分,其相对含量占总离子峰的90.51%。结果表明,醇类和含羰基化合物是构成茅台啤酒风味的主要物质,其中醇类物质的相对含量高达56.529%,并以丙三醇的相对含量最高,达24.235%;而含羰基化合物的相对含量达44.219%,其中以有机酸类的相对含量最高,为19.228%。

The Moutai Beer sample are treated by the supercritical fluid extraction（SFE）,and qualitative analysed by gas chromatography-mass spectrometry（GC-MS）.43 components are separated from the extract,36 out of which are identified.The relative content is 90.51% of the total.The result shows that the flavor volatiles mainly contains alcohols and carbonyl compounds,in which the relative content of alcohols up to 56.529%,glycerol is the highest,about 24.235%,and that of the carbonyl compounds up to 44.219%,organic acids is the highest,about 19.228%.