摘要
以浸泡了葡萄籽的茅台王子酒、泸州老窖、玉泉酒、桂林三花酒为研究对象,使用乙醚溶液萃取4种基本香型白酒中的挥发性成分,采用高效液相色谱法对其中部分挥发性成分进行分析。结果表明,在本实验条件下4种酒中可以检测到的化合物分别为32种、34种、45种、52种。使用气相色谱-质谱联用进行分析得出,4种不同香型的酒含量最多的挥发性物质都是酯类,呈味物质都为乙酸乙酯。
The volatile components of four kinds of Baijiu （Maotai Wangzi Liquor, Luzhou Laojiao, Yuquan Liquor, Sanhua Liquor） with steeped grape seeds were extracted by diethyl ether solution. Then those volatile components were analyzed by HPLC. The results suggested that, there were 32, 34, 45 and 52 kinds of volatile components detected respectively in the four kinds of Baijiu, and ester compounds had the highest content in all four kinds of Baijiu by GC-MS analysis and their aroma-producing substance was ethyl acetate.
出处
《酿酒科技》
2016年第7期109-111,共3页
Liquor-Making Science & Technology
基金
四川省教育厅课题[13ZB0363]
中央高校基本科研业务费专项资金项目[zyz2012073]
关键词
白酒
香型
色谱法
Baijiu
flavor type
chromatography
作者简介
作者简介：隋明（1986-），男，在读博士，讲师，研究方向：发酵工程。
