四种香型名酒挥发性香味成分HS-SPME/GC-MS法分析

HS-SPME/GC-MS Analysis of the Aroma Compounds in Four-flavor-type Liquors

采用顶空固相微萃取和气相色谱-质谱联用技术,对酱香、浓香、凤香和清香4种香型名酒的挥发性香味成分进行分析和比较.结果显示:酱香型名酒的醛酮类化合物含量最高,浓香型和凤香型名酒的脂类化合物含量最高,清香型名酒的醇类化合物含量最高.酱香型名酒的主要挥发性香气成分依次为乙醇(相对含量为50.61%)、乙酸乙酯(相对含量为8.33%)、1,1-二甲氧基乙烷(相对含量为7.79%)和已酸乙酯(相对含量为4.19%);浓香型名酒和凤香型名酒的主要挥发性香气成分相似,依次为已酸乙酯(相对含量分别为36.57%和38.41%)、乙醇(相对含量分别为36.04%和32.34%)、丁酸乙酯(相对含量分别为5.44%和4.30%)及乙酸乙酯(相对含量分别为3.29%和4.04%);清香型名酒的主要挥发性香气成分依次为乙醇(相对含量为71.36%)、乙酸乙酯(相对含量为11.01%)和1,1-二甲氧基乙烷(相对含量为3.82%).

The aroma compounds in Chinese Maotai-flavor liquor, Luzhou-flavor liquor, Xifeng-flavor liquor and Fen-flavor liquor were detected by headspace solid-phase micro-extraction（HS-SPME） and gas chromatography- mass spectrometry（GC-MS）. The results indicated that among liquors of four flavor types, relative content of aldehyde and ketone compounds in Maotai-flavor liquor is the highest, relative contents of esters in both Luzhou-flavor liquor and Xifeng-flavor liquor are the highest, and relative content of alcohols in Fen flavor liquor is the highest. The main aroma compounds in Maotai-flavor liquor were ethanol（relative content 50.61%）, ethyl acetate（relative content 8.33%）, ethane,1,1-diethoxy-（relative content 7.79%） and hexanoic acid, ethyl ester（relative content 4.19%）, relatively; The main aroma compounds of Luzhou-flavor liquor and Xifeng-flavor liquor were similar, including hexanoic acid, ethyl ester（relative content 36.57% and 38.41%）, ethanol（relative content 36.04% and 32.34%）, acetic acid, butyl ester（relative content 5.44% and 4.30%） and ethyl acetate（relative content 3.29 and 4.04%）, relatively; The main aroma compounds in Fen flavor liquor were ethanol（relative content 71.36%）, ethyl acetate（relative content 11.01%） and ethane,1,1-diethoxy-（relative content 3.82%）, relatively.