摘要
酒的风味是评价酒质量品质的重要指标,其中的挥发性化学成分是影响风味的关键因素。在酒类挥发性化学成分检测中,与常用的一维气相色谱相比,全二维气相色谱技术极大地提高了色谱的分离能力和分析速度,具有广泛用途。该文综述了全二维气相色谱在中国白酒、葡萄酒、啤酒等不同酒类挥发性物质检测中的应用,为解析不同酒的风味特征提供物质基础和方法参考。
The flavor of alcoholic drink is an important indicator for evaluating the quality. The volatile chemical components are the key factors affecting the flavor. Compared with conventional one-dimensional gas chromatography(1D-GC), comprehensive two-dimensional gas chromatography(GC×GC) can realize better separation and analysis speed, and had a wide range of uses in the detection of volatile chemical constituents of alcoholic drink. The application of GC×GC in the determination of flavor components in Baijiu(Chinese liquor), wine and beer, etc. was reviewed, which provided material basis and method reference for analyzing the flavor characteristics of alcoholic drink.
作者
肖雪
陈啸天
钱沉鱼
向章敏
XIAO Xue;CHEN Xiaotian;QIAN Chenyu;XIANG Zhangmin(Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals,Guangdong Institute of Analysis,Guangzhou 510070,China)
出处
《中国酿造》
CAS
北大核心
2019年第3期5-9,共5页
China Brewing
基金
广东省科学院实施创新驱动发展能力建设专项(2018GDASCX0808和2017GDASCX0104)
广东省科技计划项目(2017B030314091)
广东省工业分析检测科研基础条件和能力建设专项资金资助
关键词
全二维气相色谱
酒类
挥发性化学成分
comprehensive two-dimensional gas chromatography
alcoholic drink
volatile chemical components
作者简介
肖雪(1992-),女,硕士,研究方向为毛细管电泳、多维色谱及高分辨质谱应用技术研究;通讯作者:向章敏(1981-),男,研究员,硕士,研究方向为多维色谱及高分辨质谱应用技术研究。
