气相色谱-质谱联用法分析三沟白酒香气成分

Analysis of aroma components in Sangou by gas chromatography-mass spectrometry

目的采用气相色谱-质谱联用技术对三沟白酒香气成分进行分析。方法对10批三沟白酒样品经前处理后,应用色谱峰面积归一化法测定各组分的相对含量。结果分离并鉴定了49种微量物质,包括18种酯类成分,占所有香气物质的64.71%;9种酸类成分,占28.09%;15种醇类成分,占5.04%;4种醛类成分,占1.82%;2种酮类成分占0.28%;1种烷烃类成分占0.06%。相对含量较高的化合物有己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯己酸、乙酸、丁酸、乙缩醛、异戊醇和正丁醇。结论主要相对含量较高的化合物合计占总香气成分的94.16%,构成了三沟白酒主要香气成分。

Objective To analyze the aroma components of Sangou liquor by gas chromatography-mass spectrometry.Methods The relative contents of each component in 10 batches of Sangou samples were determined by normalization method of chromatographic peak area.Results Forty-nine aroma trace compounds were isolated and identified,including 18 esters(64.71%),9 acids(28.09%),15 alcohols(5.04%),4 aldehydes(1.82%)and 2 ketones(0.28%).And one kind of alkane accounted for 0.06%.Relatively high concentrations of the compounds were ethyl hexanoate,ethyl lactate,ethyl acetate,hexanoic acid,acetic acid,butyric acid,acetal,isoamyl alcohol and n-butanol.Conclusion The main aroma components of Sangou are composed of 94.16%of the total aroma components.