摘要
采用顶空固相微萃取技术提取了河北地区3种白酒中的挥发性成分,结合气相色谱质谱联用仪对3种白酒中的挥发性成分进行了分析鉴定。结果测得,3种白酒中的香气化合物主要包括酯类、醇类、萜类和芳香族化合物,在红枣白兰地酒中共鉴定出65种香气成分,在老白干酒中检测到35种香气成分,百年保定酒中检测到62种香气成分。通过OAV分析共确定了白酒中39种香气物质的香气活力值,对白酒香气有重要贡献的香气物质主要是酯类香气化合物,其中戊酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、十四酸乙酯在3种白酒中对香气的贡献较大。
The volatile components in 3 liquor products from Hebei were extracted by headspace solid phase microextraction, and then they were analyzed by GC-MS. The results suggested that the flavoring components mainly included esters, alcohols, terpenes and aromatic compounds. There were 65 flavoring components detected in red date brandy, 35 flavoring components detected in Laobaigan liquor, and 62 flavoring components detected in Bainian Baoding liquor. Through OAV analysis of 39 flavoring components in the liquor products, it was revealed that ester compounds made important contributions to liquor aroma, and ethyl valerate, ethyl hexanoate, ethyl caprylate, ethyl caprate and ethyl myristate had great contributions in these 3 liquor products.
作者
齐晓茹
严超
宋春华
梁晓芳
王浩然
王颉
马艳莉
刘亚琼
QI Xiaoru;YAN Chao;SONG Chunhua;LIANG Xiaofang;WANG Haoran;WANG Jie;MAYanli;LIU Yaqiong(College of Food Science and Technology,Hebei Agricultural University,Baoding,Heibei 071001,China)
出处
《酿酒科技》
2018年第9期95-100,共6页
Liquor-Making Science & Technology
基金
国家自然科学基金项目"红枣白兰地风味特征及其形成机理研究"(31371815)
河北省科技计划项目"红枣蒸馏酒品质提升关键技术研究与中试(18237122D)"
