| 兼香型白酒中风味物质的定性分析 |
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| 引用本文： | 周容,宋庆怡,邓雪,汪彩莉,王静,方尚玲.兼香型白酒中风味物质的定性分析[J].酿酒,2020(1):89-94. |
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| 作者姓名： | 周容 宋庆怡 邓雪 汪彩莉 王静 方尚玲 |
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| 作者单位： | 发酵工程教育部重点实验室（湖北工业大学）;工业发酵湖北省协同创新中心;湖北省酿造工艺与装备工程技术中心;湖北白云边酒业股份有限公司 |
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| 摘 要： | 采用液液萃取法萃取兼香型白酒中的风味物质,通过气质联用(GC-MS)技术对兼香型白酒中的微量成分进行了定性分析鉴定,共检测到了128种风味物质,在酸性、碱性、中性环境下分别萃取出89、25、14种物质。其中己酸乙酯、2-羟基丙酸乙酯、2-羟基-4-甲基戊酸乙酯、丁二酸二乙酯、2-丁醇、正丙醇、3-甲基丁醇、正己醇、苯乙醇、乙酸、丙酸、正丁酸、3-甲基丁酸、正戊酸、正己酸、糠醛十六种风味物质含量最多。为进一步深入认识兼香型白酒中的风味物质奠定了基础。
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| 关 键 词： | 液液萃取 GC-MS 兼香型白酒 风味物质 |
Qualitative Analysis of Flavor Substances in Jianxiang Baijiu |
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| ZHOU Rong,SONG Qingyi,DENG Xue,WANG Caili,WANG Jing,FANG Shangling.Qualitative Analysis of Flavor Substances in Jianxiang Baijiu[J].Liquor Making,2020(1):89-94. |
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| Authors: | ZHOU Rong SONG Qingyi DENG Xue WANG Caili WANG Jing FANG Shangling |
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| Affiliation: | (Key Laboratory of Fermentation Engineering,Ministry of Education(Hubei University of Technology),Wuhan 430068,Hubei,China;Hubei Provincial Collaborative Innovation Center for Industrial Fermentation,Wuhan 430068,Hubei,China;Hubei Provincial Technical Center for Brewing Technology and Equipment Engineering,Wuhan 430068,Hubei,China;Hubei Baiyunbian Liquor Industry Co.,Ltd.,Songzi 434200,Hubei,China) |
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| Abstract: | Liquid-liquid extraction method was used to extract the flavor substances in Jianxiang Baijiu,and the qualitative analysis and identification of trace components was performed by GC-MS.128 kinds of flavor substances were detected.89,25,and 14 substances were extracted under acidic,alkaline and neutral environments,respectively.Among them,ethyl hexanoate,ethyl 2-hydroxy-propionate,ethyl 2-hydroxy-4-methyl-valerate,diethyl succinate,2-butanol,n-propanol,3-methyl-butanol,n-hexanol,phenethyl alcohol,acetic acid,propionic acid,n-butyric acid,3-methyl-butyric acid,n-valeric acid,n-hexanoic acid and furfural were most abundant.The results laid the foundation for further understanding of flavor substances in Jianxiang Baijiu. |
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| Keywords: | liquid-liquid extraction GC-MS Jianxiang Baijiu flavor substances |
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