摘要
结合同时蒸馏萃取法(SDE)和固相微萃取法测定五粮液酿酒用玉米的挥发性香气成分。用GC-MS以大体积进样方式分析,共检出99种组分,其中烃类18种,醛类13种,酮类15种,醇类12种,酸类7种,酯类9种,苯类13种,酚类3种,杂环类9种。含量较高的有2,4-葵二烯醛(1.116%)、苯并噻唑(2.666%)、4-乙烯基愈创木酚(2.231%)、2,3-二氢苯并呋喃(1.982%)等。并对不同品种的玉米香气成分进行了比较。
The volatile flavoring compositions of maize were extracted by SDE coupled with headspace-solid phase micro extraction method （SPME） and then analyzed by GC/MS with large volume direct injection sample. 99 compounds were detected including 18 hydrocarbons, 13 aldehydes,15 carbonyl compounds, 12 alcohols,7 acids,9 esters,13 aromatic compounds,3 phendic derivates, and 9 mixed-loop compounds. The principal flavoring compositions were trans-2-trans-4-decadienal （1.116 %）, 2-mehtoxy-4-vinylphenol （2.231%）,2,3-dihydro- benzufuran （1.982 %） etc. Besides, the difference of flavoring compositions of maize of different species was compared.
出处
《酿酒科技》
北大核心
2012年第9期68-71,共4页
Liquor-Making Science & Technology
