摘要
采用同时蒸馏萃取法(SDE)和固相微萃取法研究了五粮液酿酒用大米和糯米的挥发性香气成分。用GCMS采用大体积进样方式分析,共检出大米香气成分物质101种,其中烃类18种,醛类14种,酮类16种,醇类10种,酸类7种,酯类8种,苯类12种,酚类5种,杂环类11种;共检出糯米香气成分物质76种,其中烃类15种,醛类9种,酮类12种,醇类9种,酸类7种,酯类3种,苯类6种,酚类7种,杂环类8种,对不同品种大米和不同品种粮食的香气成分进行了比较。
The volatile flavoring compositions of rice and sticky rice were extracted by simultaneous distillation extraction method（SDE） and headspace-solid phase micro extraction method（SPME） and then analyzed by GC-MS with large volume direct injection sampling. As a result, 101 kinds of flavoring compositions were detected in rice including 18 hydrocarbons, 14 aldehydes, 16 carbonyl compounds, 10 alcohols,7 acids,8 esters, 12 aromatic compounds,5 phendic derivates, and 11 mixed-loopcompounds. 76 kinds of flavoring compositions were detected in sticky rice including 15 hydrocarbons, 9 aldehydes,12 carbonyl compounds, 9 alcohols,7 acids,3 esters,6 aromatic compounds,7 phendic derivates, and 8 mixed-loop compounds. Besides, the difference in flavoring compositions among rice/sticky rice of different species were compared.
出处
《酿酒科技》
北大核心
2014年第12期42-46,共5页
Liquor-Making Science & Technology
