| 液液萃取与固相微萃取二锅头香气成分的比较 |
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| 引用本文： | 杨春霞,廖永红,胡建华,胡佳音,谢建春. 液液萃取与固相微萃取二锅头香气成分的比较[J]. 食品工业科技, 2012, 33(8): 68-71,74 |
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| 作者姓名： | 杨春霞 廖永红 胡建华 胡佳音 谢建春 |
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| 作者单位： | 1. 北京工商大学食品学院／食品添加剂与配料北京市高等学校工程中心／食品风味化学北京市重点实验室,北京,100048
2. 北京顺鑫农业股份有限公司牛栏山酒厂,北京,101301 |
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| 基金项目： | 国家“十二五”科技支撑计划项目课题(2011BAD23B01,2011BAC11B06) |
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| 摘 要： | 采用液液萃取和固相微萃取结合气相色谱-质谱联用技术对清香型牛栏山二锅头的香气成分进行了定性分析,共得到42种香气成分,主要包括酯类化合物17种,酸类化合物8种,醇类化合物7种,杂环类化合物5种、烷烃类化合物4种和醛类化合物1种。液液萃取主要呈香物质有3-甲基-1-丁醇、十六酸乙酯、2-羟基-丙酸乙酯、油酸乙酯和亚油酸乙酯。固相微萃取主要呈香物质有3-甲基-1-丁醇、己酸乙酯、3-甲基-1-丁醇乙酸、辛酸乙酯和乙酸乙酯。液液萃取和固相微萃取对香气成分的分离效果存在较大差异,表明两种方法对白酒的定性分析有一定的互补性。
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| 关 键 词： | 液液萃取 固相微萃取 清香型牛栏山二锅头 气相色谱-质谱联用仪 |
Comparison of aroma compounds in erguotou liquor by liquid-liquid extraction and solid phase microextraction |
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| YANG Chun-xia,LIAO Yong-hong,HU Jian-hua,HU Jia-yin,XIE Jian-chun. Comparison of aroma compounds in erguotou liquor by liquid-liquid extraction and solid phase microextraction[J]. Science and Technology of Food Industry, 2012, 33(8): 68-71,74 |
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| Authors: | YANG Chun-xia LIAO Yong-hong HU Jian-hua HU Jia-yin XIE Jian-chun |
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| Affiliation: | 1(1.School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China;2.Niulanshan Distillery,Beijing Shunxin Agriculture Co.,Ltd.,Beijing 101301,China) |
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| Abstract: | Aroma compounds in mild aromatic Niulanshan erguotou liquor were identified by using liquid-liquid extraction and solid phase microextraction followed by gas chromatography-mass spectrometry.The total of 42 aroma compounds were identified,including 17 esters,8 acids,7 alcohols,5 heterocycle compounds,4 alkynes and 1 aldehyde compounds.In addition,3-methyl-1-butanol,hexadecanoic acid ethyl ester,2-hydroxy-propanoic acid ethyl ester,ethyl oleate and linoleic acid ethyl ester were the main aroma compounds which identified by liquid-liquid extraction,while 3-methyl-1-butanol,hexanoic acid ethyl ester,3-methyl-1-butanol acetate,octanoic acid ethyl ester and ethyl acetate were the main aroma compounds which were identified by gas chromatography-mass spectrometry.Compared the two extraction methods,there were many differences in aroma compounds between the two methods.Therefore,as two kinds of processing method of extracting liquor,liquid-liquid extraction and gas chromatography-mass spectrometry had well complementary.The experiment results lay a foundation for further study of volatile compounds in Chinese liquor. |
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| Keywords: | liquid-liquid extraction(LLE) solid phase micro-extraction(SPME) mild aromatic Niulanshan erguotou liquor gas chromatography-mass spectrometry(GC-MS) |
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