GC-MS分析不同地区黄酒中的易挥发成分

Analysis of Volatile Compounds in Yellow Rice Wine from Different Producing Places by GC-MS

采用顶空固相微萃取(HS-SPME)与气/质联用技术(GC-MS)对山西桂花黄酒的易挥发成分进行定性及峰面积归一化法定量分析。分别探究了萃取头、萃取温度、萃取时间及解析时间对萃取效果的影响,并进行了正交试验确定最佳萃取条件。结果表明,以山西桂花黄酒中共分离得到71种挥发性化合物,其中醇类、酸类、酯类、醛类、酮类、酚类分别占易挥发成分总峰面积的40.478%、27.573%、27.782%、0.356%、2.001%、0.397%。此外,还检测到呋喃类化合物、烃类化合物和芳香族化合物等,并与绍兴塔牌、古越龙山黄酒中易挥发成分进行了比较分析。

In this study, qualitative and quantitative （peak area normalization method） analysis of volatile compounds of osmanthus yellow rice wine from Shanxi were done by use of HS-SPME coupled with GC-MS.The effects of SPME fiber type, extraction temperature, extraction time, and resolving time on the extraction of volatile compounds were evaluated, and orthogonal experiments were carried out to determine the best extraction conditions. The results showed that, 71 kinds of volatile compounds were isolated from osmanthus yellow rice wine, among them, al-cohols, acids, esters, aldehydes, ketones, and phenols accounted for 40.478%, 27.573%, 27.782%, 0.356%, 2.001%, and 0.397%of the total peak area respectively. Besides, furans, hydrocarbons, and aromatic compounds were also detected. In addition, the volatile compounds of os-manthus yellow rice wine from Shanxi were compared with other yellow rice wine products （Shaoxing Tapai and Gulong Yueshan yellow rice wine）.