液液萃取和气质联用分析新型咂酒中挥发性及半挥发性风味物质

Analysis of Volatile and Semi-volatile Flavoring Compounds in New-type Za Wine by Liquid-Liquid Extraction Coupled with Gas Chromatography-Mass Spectrometry(GC-MS)

采用液液萃取结合气-质联用分析方法,从新型咂酒中鉴定出了45种挥发性风味物质,包括酯类、醇类、酮类、醛类、有机酸类化合物以及噻吩、醚类等。酯类和醇类物质较多,共25种,其含量占检测物总量的78.45%,其中乳酸乙酯、琥珀酸乙酯、棕榈酸乙酯、1,3-丙二酸二乙酯、苯乙醇、异戊醇、2,3-丁二醇、正丁醇的含量较高,它们可能是咂酒的主体风味成分;其他风味化合物包括酸类3种、醛类2种、酮类5种、醚类物质3种和2,5-二氢噻吩等,占检测总量的21.55%,在咂酒风味的协调、修饰和提升上可能具有良好作用。但GC-MS检测发现,新型咂酒中乙酸含量稍微偏高,可能对其风味有一定的负面作用,还需在今后的酿造过程中对其进行优化控制。

The volatile and semi-volatile flavor compounds in new-type Za wine were extracted by liquid-liquid extraction, and forty-five flavor- ing compounds were detected and identified by GC-MS, including esters, alcohols, ketones, aldehydes, acids, thiophenes and ethers. The content of esters and alcohols （25 varieties in total） accounted for 78.45 % of the detected compounds. Among them, the content of ethyl lactate, ethyl hy- drogen succinate, ethyl palmitate, 1,3-propanedioldiacetate, phenethyl alcohol, isoamylol, 2,3- butanediol and normal butanol was comparatively high. Other flavoring compounds included acids （3 kinds）, aldehydes （2 kinds）, ketones （5 kinds）, ethers （3 kinds） and 2,5-dihydro-thiopene etc, 21.55 % of the detected compounds, playing the role of coordinating, modifying and promoting the flavor of Za wine. Besides, GC-MS analysis suggested that the content of acetic acid in new-type Za wine was a bit high which might had negative effects on wine flavor, and such problem should be under proper control in the production of Za wine in the future.