摘要
为了探究文物中酒的种类,文章采用多种溶剂分步萃取的方法,利用气相色谱-质谱联用仪对不同种类的常见液态酒及发酵产物进行脂肪酸分析。通过对常见的红酒、黄酒和白酒及同为发酵物的酱油和醋经过初步萃取、皂化、分步萃取、衍生等步骤后进行气质联用(GC-MS)分析,得出酱油和醋的软脂酸和油酸与硬脂酸的平均比值较小,分别低于1和0.2,红酒的软脂酸与硬脂酸的平均比值为1.47,在三种酒中最高,白酒的5种低链酸的和∑最低,为15.58%,且基本不含癸二酸。结果表明这几种液态酒及发酵产物的脂肪酸组成具有显著差异,可以通过对它们脂肪酸组成特征判断其种类,为之后出土文物中有机残留物的鉴别奠定基础,可为还原古代生活及饮食习惯提供重要资料。
In order to explore the types of wine in the cultural relics.In this paper,multiple solvent extraction methods are adopted to analyze the fatty acids of organic residues by GC-MS.After the initial extraction,saponification,stepwise extraction,derivatisation and GC-MS analysis of red wine,yellow wine and white spirit as well as soy sauce and vinegar,which are fermented substances.The average ratio of palmitic acid,oleic acid and stearic acid in soy sauce and vinegar was smaller than 1 and 0.2 respectively.The average ratio of palmitic acid and stearic acid in red wine was 1.47,the highest among the three wines.The 5 kinds of low chain acids of white spirit were the lowest,which is 15.58,and basically did not contain sebacic acid.The results showed that the liquid wine and fermentation products had significant differences in the composition of fatty acids,they can be classified by their fatty acid composition characteristics.It provides the basis for the identification of organic residues in later unearthed cultural relics,and it has certain referenced significance of providing information for us to restore ancient life and eating habits.
作者
陈欣楠
杨璐
许卫红
靳文斯
温睿
Chen Xinnan;Yang Lu;Xu Weihong;Jin Wensi;Wen Rui(School of Culture Heritage,Northwest University)
关键词
酒
发酵产物
脂肪酸
气质联用
Wine
Fermentation Products
Fatty Acids
GC-MS
