气相色谱-质谱联用法分析“明溜子酒”香味成分

Analysis of Flavoring Compounds in Mingliuzi Wine by GC-MS

采用液液萃取法提取并浓缩明溜子酒中的化学成分,利用气相色谱-质谱联用技术(GC-MS)对"明溜子酒"中的香味成分进行分离和鉴定。结果表明,共鉴定出41种成分,占挥发性成分的90.79%,其中醇类有11种,占总面积的62.79%;酯类和内酯种类有24种,占总面积的26.01%,并用面积归一化法测定了各种成分的质量分数,其主要成分为:乙醇(41.39%)、3-甲基-1-丁醇(11.39%)、β-苯乙醇(8.18%)、正庚醇(0.53%)、2-呋喃甲醛缩二乙醇(0.53%)、2-甲基-1,2-丁二醇(0.23%)、雪松醇(0.14%)、糠醇(0.13%)等。

In this study, the flavoring compounds in Mingliuzi wine were extracted by liquid-liquid extraction and then isolated and identified by GC-MS. The results suggested that, 41 flavoring compounds in total were identified, which accounted for 90.79 % of total volatile compounds, including 11 alcohols （62.79 % of total area） and 24 esters and lactones （26.01% of total area）. Besides, the relative content of each flavoring compound was determined by area normalizing method, and the main flavoring compounds were ethanol （41.39 %）, isoamylalcohol （11.39 %）, 13-Phenylethanol （8.18 %）, n-heptanol （0.53 %）, 2-furaldehyde diethyl acetal （0.53 %）, 2-methyl-1,2-butanediol （0.23 %）, cedrol （0.14 %）, and 2-furanmethanol （0.13 %）, etc.