摘要
中国白酒中占比仅为1%~2%的风味成分对白酒的香气、味觉和口感具有重要影响。随着色谱技术的发展,中国白酒复杂的成分逐渐被认知,色谱技术也成为中国白酒分析的最重要技术之一。该文综述了中国白酒风味成分色谱分析的发展史,阐述了离子色谱(IC)、高效液相色谱(HPLC)、气相色谱(GC)3种色谱技术在白酒分析中的应用,以及各自的优势和不足,并对于综合应用3种色谱技术对白酒风味成分系统分析进行了总结,以期为科学认识中国白酒风味成分提供参考。
The proportion of flavor components in Baijiu(Chinese liquor)accounts for only 1%-2%,which has an important influence on the aroma,gustation and mouthfeel of Baijiu.The complex components of Baijiu are gradually recognized with the development of chromatographic technology,and the chromatographic technology has also become one of the most important techniques for Baijiu analysis.In this paper,the development history of chromatographic analysis of Baijiu flavor components was reviewed,the application of IC,HPLC and GC in Baijiu analysis and their advantages and disadvantages were discussed.The comprehensive application of three chromatographic techniques in Baijiu flavor components was summarized,in order to provide a reference for scientific understanding of flavor components in Baijiu.
作者
熊燕飞
马卓
彭远松
颜禹
雷翔云
冯华芳
敖宗华
丁海龙
XIONG Yanfei;MA Zhuo;PENG Yuansong;YAN Yu;LEI Xiangyun;FENG Huafang;AO Zonghua;DING Hailong(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China)
出处
《中国酿造》
CAS
北大核心
2019年第11期1-5,共5页
China Brewing
基金
国家重点研发计划项目(2016YFD0400501-05)
四川省科技厅省院省校合作项目(2017JZ0043)
泸州市科技计划项目(2016-S-54)
作者简介
熊燕飞(1981-),女,工程师,硕士,研究方向为酿酒科技管理;通讯作者:丁海龙(1983-),男,工程师,硕士,研究方向为发酵工程。
