应用顶空固相微萃取-气相色谱质谱技术解析天龙泉米香型白酒风味成分

Analysis of Volatile Aroma Components of Tianlongquan Rice-flavor Liquors by Headspace Solid Phase Microextraction-Gas Chromatography Mass Spectrometry

通过气相色谱法及顶空固相微萃取-气相色谱质谱技术分析了天龙泉米香型白酒中的挥发性风味物质。样品经顶空固相微萃取浓缩后,进入质谱进行分析,内标法定量。通过分析,在天龙泉米香型白酒中共鉴定出71种挥发性风味物质,定量分析结果表明,在天龙泉米香型白酒中含量最高的是醇类物质,酯类物质种类最多。香气活度值(OAV)计算结果表明,在天龙泉米香型白酒中共有19种风味物质OAV值大于1,其中辛酸乙酯、十四酸乙酯、乙醛、月桂酸乙酯、乙缩醛及二甲基三硫的OAV值大于100,这些物质对于天龙泉米香型白酒整体香气的构成有重要影响。

Gas chromatographic method and headspace solid-phase microextraction-gas chromatography mass spectrometry were used to analyze the volatile aroma compoents in the Tianlongquan rice-flavor liquors.After extraction,the samples was analyzed by mass spectrometry and quantified by internal standard method.A total of 71 volatile aroma compoents were identified in Tianlonquan rice-flavor liquor.Quantitative analysis results shown that Among the rice-flavor liquors,the highest content is alcohols,and the most are esters.The results of aroma activity value(OAV)show that there are 19 volatile aroma compoents in Tianlongquan rice-flavor liquor with OAV≥1,among which ethyl caprylate,ethyl myristate,acetaldehyde,ethyl laurate,acetal and dimethyl trisulfide OAV>100,.these volatile aroma compoents have an important influence on the composition of the overall aroma of liquor.