摘要
采用顶空固相微萃取-气质联用的方法,对白酒中的挥发性成分进行研究。共鉴定出33种风味化合物,包括酯类物质23种,醛类物质3种,酸类物质2种,酮类物质5种。其中酯类物质的种类最多,总的相对含量最高,为97.12%,己酸乙酯占58.5%,这些物质对白酒的香气特征均发挥重要作用。
Volatile compounds in white spirit were analyzed by solid-phase micro-extraction（SPME） combined with gas chromatography-mass spectrometry（GC-MS）. About 33 volatile compounds were identified, including esters（23 kinds）, aldehydes（3 kinds）, acids（2 kinds）, and ketones（5 kinds）. Among them, the number of esters were the largest, and the total relative content was 97.12%; The ethyl caproate accounted for 58.5%, which played an important role in the aroma characteristics of spirit.
作者
邓莉
DENG Li(Hubei Key Laboratory of Processing and Conversion of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University （Wuhan 430023)
出处
《食品工业》
CAS
北大核心
2018年第6期320-322,共3页
The Food Industry
基金
武汉轻工大学校立项目(2015y12)
关键词
酒
挥发性成分
固相微萃取
气相色谱-质谱法
spirit
volatile compounds
solid-phase micro-extraction （SPME）
gas chromatography-mass spectrometry （GC-MS）
