顶空固相微萃取-气相色谱-质谱法分析五粮液的香气成分

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对52°五粮液的香气成分进行分析,共鉴定出58种香气成分.其中酯类化合物鉴定出26种,相对含量占总挥发物的49.80％;醇类化合物鉴定出9种,相对含量占总挥发物的47.54％;烷烃类化合物鉴定出8种,相对含量占总挥发物的1.02％;醛酮类化合物鉴定出7种,相对含量占总挥发物的0.97％;酸类化合物鉴定出4种,相对含量占总挥发物的0.59％.五粮液的主要香气成分依次为乙醇(相对含量38.75％)、已酸乙酯(相对含量23.14％)、辛酸乙酯(相对含量6.34％)和丁酸乙酯(相对含量3.88％).

Analysis of aroma components in Wuliangye liquor by HS-SPME-GC-MS

Aroma components in 52° Wuliangye liquor were detected by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results indicated that total 58 aroma components were identified, including 26 ester compounds (relative content 49.80%), 9 alcohol compounds (relative content 47.54%), 8 alkanes (relative content 1.02%), 7 aldehydes and ketones (relative content 0.97%), 4 acids (relative content 0.59%). The main aroma components of Wuliangye liquor ethanol ( relative content 38.75%), ethyl acetate (relative content 23.14%), octanoic acid, ethyl ester (relative content 6.34% ) and butanoic acid, ethyl ester (relative content3.88%).