| 茅台啤酒风味物质超临界萃取GC-MS分析研究 |
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| 引用本文： | 王道平.茅台啤酒风味物质超临界萃取GC-MS分析研究[J].粮油食品科技,2010,18(1). |
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| 作者姓名： | 王道平 |
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| 作者单位： | 贵州省中国科学院天然产物化学重点实验室,贵州,贵阳,550002 |
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| 摘 要： | 采用超临界萃取,以气相色谱-质谱法对茅台啤酒的风味物质进行定性分析.从茅台啤酒的超临界萃取物中分离了43种成分,鉴定了其中的36种成分,其相对含量占总离子峰的90.51%.结果表明,醇类和含羰基化合物是构成茅台啤酒风味的主要物质,其中醇类物质的相对含量高达56.529%,并以丙三醇的相对含量最高,达24.235%;而含羰基化合物的相对含量达44.219%,其中以有机酸类的相对含量最高,为19.228%.
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| 关 键 词： | 超临界萃取 气相色谱-质谱法 茅台啤酒 风味物质 |
Research on extraction of flavor volatile from moutai beer by supercritical fluid extraction and its component analysis by GC-MS |
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| WANG Dao-ping.Research on extraction of flavor volatile from moutai beer by supercritical fluid extraction and its component analysis by GC-MS[J].Science and Technology of Cereals,Oils and Foods,2010,18(1). |
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| Authors: | WANG Dao-ping |
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| Affiliation: | WANG Dao-ping (Key Laboratory of Chemistry for Natural Products of Guizhou Province , Chinese Academy of Sciences,Guiyang Guizhou 550002) |
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| Abstract: | The Moutai Beer sample are treated by the supercritical fluid extraction(SFE),and qualitative analysed by gas chromatography-mass spectrometry(GC-MS).43 components are separated from the extract,36 out of which are identified.The relative content is 90.51% of the total.The result shows that the flavor volatiles mainly contains alcohols and carbonyl compounds,in which the relative content of alcohols up to 56.529%,glycerol is the highest,about 24.235%,and that of the carbonyl compounds up to 44.219%,organic ... |
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| Keywords: | supercritical fluid extraction(SFE) gas chromatography-mass spectrometry(GC-MS) Moutai Beer flavor volatiles |
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