白酒微量香气成分分析与样品处理应用研究

样品处理和分析技术是白酒微量成分研究的关键，化学测定、纸上层析、薄层色谱或层析、气相色谱、气相色谱-质谱联用、二 维气质联用等分析技术先后应用于白酒的香味成分检测与分析，与分析技术相适应的样品处理方法同步创新和发展，包括动态顶空、 液液萃取、固相微萃取、搅拌棒吸附萃取、超临界二氧化碳萃取、超声萃取、同时蒸馏萃取等技术。从中国白酒中分析鉴定的微量香气 成分达上千种之多，该文深入剖析了白酒中复杂的化学构成，系统论述了样品处理与检测技术研究进展，为进一步揭示白酒重要香 气化合物、特征成分提供借鉴，进而探索白酒复杂的微生物代谢和发酵机理，指导生产中有效调控重要香气成分。

Application of trace aroma components analysis and sample pretreatment in Baijiu

Samples pretreatment and analytical techniques are the key to study trace components in Baijiu. Chemical assay, paper chromatography, thin layer chromatography or chromatography, gas chromatography, GC-MS and two-dimensional GC-MS analysis techniques were successively applied on the detection and analysis of aroma components in Baijiu. The sample pretreatment methods compatible with analytical techniques was simultaneously innovated and developed, including dynamic headspace, liquid-liquid extraction, solid-phase microextraction, stir-bar sorptive extraction, supercritical carbon dioxide extraction, ultrasonic extraction and simultaneous distillation extraction related technology. There are thousands of aroma components analyzed and identified from Baijiu. The paper deeply analyzed the complex chemical composition of Baijiu, systematically discussed the research progress of sample handling and detection technologies, and further provided reference to reveal important aroma compounds and characteristic components of Baijiu for the exploration of complex microbial metabolism and fermentation mechanism of Baijiu, and to guide the effective regulation of important aroma components in Baijiu production.