液-液萃取结合GC-MS法测定青稞酒中的香气成分

Chemical Constituents of Highland Barley Wine Based on Liquid-Liquid Extraction and GC-MS Analyses

采用液-液萃取结合气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)对4个青稞酒样品的化学成分进行研究分析。青稞酒样品通过乙腈盐析提取后进样,用GC-MS法测定并分析青稞酒样品中的化学成分。鉴定出青稞酒中化学成分多为酯类、醇类,其中酯类成分52种、醇类成分25种、酸类成分13种、醛类成分3种、杂环类成分16种、芳香类成分9种。

The chemical constituents of highland barley wine samples(n=4)were analyzed using liquidliquid extraction(LLE)and gas chromatography-mass spectrometry(GC-MS)techniques.The samples were subjected to acetonitrile-based salting out LLE and the extracts were injected into the GC-MS system.Next,the chemical components of the wine samples were determined and analyzed.The chemical components of the samples were identified to be predominantly esters and alcohols,including 52 esters,25 alcohols,13 acids,3 aldehydes,16 heterocyclic compounds and 9 aromatic compounds.