摘要
采用气相色谱-质谱联机技术,对几种黔产白酒中香气成分进行分离鉴定,应用色谱峰面积归一化法测定各成分的相对含量。通过检索与核对质谱计算机数据系统Nist05和Wiley275标准质谱图,分别从茅台王子酒(53%vol)、金质习酒(53%vol)、五星习酒(52%vol)中分离鉴定出37种、35种、31种香气成分;比较了所检测酱香型与浓香型白酒鉴定出香气成分的差异,为几种白酒的质量控制以及风味分析提供科学依据。
The flavoring components of several Guizhou-made liquor products were isolated and identified by GC-MS. Their relative content was detected by chromatographic peak area normalization method. Through the retrieval and the comparison of the mass spectrometry standard data system Nist05 and Wiley 275, there were 37 kinds of flavoring components isolated from Maotai Wangzi liquor, 35 kinds from Jinzi Xijiu, and 31 kinds from five-star Xijiu. Then those flavoring components were compared with the flavoring components isolated from Nongxiang liquor, and their differences were analyzed, which could provide scientific evidence for quality control and flavor analysis of these Guizhou-made liquor products.
出处
《酿酒科技》
北大核心
2014年第4期32-34,共3页
Liquor-Making Science & Technology
关键词
白酒
气相色谱一质谱
香气成分
鉴定
Baijiu（liquor）
GC-MS
flavoring components
isolation and identification
