利用GC-MS法对不同窖龄下浓香型白酒风味物质的研究

Analysis of volatile compounds of Luzhou-flavor liquor from different pit ages by GC-MS

采用同时萃取蒸馏(SDE)法对不同窖龄的浓香型白酒中的风味物质进行提取,并通过气质联用(GC-MS)的方法对其进行分析鉴定。结果表明,采用GC-MS分析方法共鉴定出51种化合物,其中6种酒样共有的挥发性物质30种。随着窖龄时间的增加,各类化合物的相对含量也发生变化,醇类化合物在窖龄为15年的酒中从12.4%降至4.03%;醛酮类化合物的相对含量也由7.25%下降至1.28%;相对含量有明显提高的是酯类化合物(尤其是己酸乙酯),从53.44%上升至69.39%;酸类、酚类以及杂环类化合物的相对含量变化幅度不大。

The flavor substances in Luzhou-flavor Chinese liquor with different pit ages were extracted by simultaneous distillation extraction, and the components were identified by GC-MS. The results showed that a total of 51 volatile compounds were characterized by GC-MS, and there were 30 common volatile compounds in six liquors. With the increasing of pit ages, the relative contents of various compound changed as well. The alcohol content in the Chinese liquor with 15 years pit ages decreased from 12.4% to 4.03%, the aldehyde content declined from 7.25% to 1.28%. However, the ester compounds, especially ethyl caproate, increased from 53.44% to 69.39%. The acids, phenols and heterocyclic compound in the Chinese liquor changed little.