色谱技术在中国白酒风味物质检测中的研究进展

Research progress of chromatographic technology on the detection of flavor substances in Baijiu

白酒是中国的国酒,具有千年的历史传承。白酒酒体主要由乙醇、水以及微量风味物质构成,其中,风味物质的组成、含量对白酒香型区分和产品质量评价具有重要价值。目前,主要利用色谱技术检测白酒中微量风味物质。该文介绍了白酒色谱技术的发展历史,总结了白酒中挥发性风味化合物的前处理技术,综述了气相色谱(GC)、液相色谱(HPLC)及其联用技术原理及其在中国白酒风味物质检测中的应用,以期为后续选择色谱技术检测中国白酒风味物质提供参考。

As the national drinks,Baijiu has a history of thousands of years.Baijiu liquor body is mainly composed of ethanol,water and trace flavor substances,among which the composition and content of flavor substances are of great value for Baijiu aroma type distinction and product quality evaluation.The trace flavor substances in Baijiu were mainly detected by chromatographic techniques.The development history of Baijiu chromatography techniques was introduced,and the pretreatment technology of volatile flavor compounds in Baijiu was summarized.The principle of GC,HPLC and their combination technology and their application in the detection of Chinese Baijiu flavor substances were reviewed,in order to provide references for the subsequent selection of chromatographic techniques for the detection of Chinese Baijiu flavor substances.