摘要
采用静态顶空萃取法结合气相色谱-质谱联用技术(HS-SPME结合GC/MS)对黑糯米酒中挥发性物质进行定性鉴定和定量分析。结果表明,黑糯米酒共检测到50种香气成分,醇类8种,酯类11种,酸类2种,醛类4种,烷烃类20种,烯烃类1种,酚类3种,酮类1种。主要风味物质为2-甲基丙醇、2,3-丁二醇、1,3-丁二醇、丙三醇、苯乙醇,相对百分比含量分别为1.229%、1.19%、1.665%、1.326%、4.411%。
The qualitative identification and quantitative analysis of volatile substances in black glutinous rice wine was carried out by using static headspace extraction combined with gas chromatography-mass spectrometry （HS-SPME combined with GC/MS）. The re- sults showed that 50 kinds of flavoring substances were detected in black glutinous rice wine. The main flavoring compounds includ- ed 8 kinds of alcohols, 11 kinds of esters, 2 kinds of acids, 4 kinds of aldehydes, 20 kinds of alkanes, 1 kind of olefins, 3 kinds of phe- nols, and 1 kind of ketones. The main flavoring substances were 2-methylpropanol, 2,3-butanediol, 1,3-butanediol, glycerol, and phenylethyl alcohol, with their relative content of 1.229 %, 1.19 %, 1.665 %, 1.326 % and 4.411% respectively.
出处
《酿酒科技》
2017年第9期102-106,共5页
Liquor-Making Science & Technology
基金
广州市科技计划项目(201604020001)
贵州省科技厅农业公关项目(黔科合SY字[2013]3114号)
关键词
黑糯米酒
电子舌
气相色谱-质谱法(GC-MS)
风味物质
black glutinous rice wine
electronic tongue
gas chromatography-mass spectrometry （GC-MS）
flavoring substances
