| 三沟酒酿造副产物黄水中挥发性化合物的研究 |
| |
| 引用本文： | 张晓磊,安红梅,王志海,周伟,王世伟,尹建军,宋全厚.三沟酒酿造副产物黄水中挥发性化合物的研究[J].酿酒科技,2011(8):99-103. |
| |
| 作者姓名： | 张晓磊 安红梅 王志海 周伟 王世伟 尹建军 宋全厚 |
| |
| 作者单位： | 1. 中国食品发酵工业研究院,北京,100027
2. 辽宁三沟酒业有限责任公司,辽宁阜新,123100 |
| |
| 摘 要： | 采用同时蒸馏萃取(SDE)和顶空-固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC-MS)对三沟酒酿造副产物黄水中的挥发性组分进行了分析研究。采用HS-SPME和SDE方式分别获得43种和35种组分的定性结果,两种方法的结果具有较好的一致性。验证了发酵副产物黄水对成品酒风味形成的贡献,也为黄水的再利用及酿造过程的量化评价提供了有效方法。对样品提取方式、黄水中的定性组分与三沟酒香味组分的相关性作了研讨。
|
| 关 键 词： | 同时蒸馏萃取 顶空-固相微萃取 气相色谱-质谱联用技术 挥发性化合物 黄水 三沟酒 |
Research on Volatile Compounds in Yellow Water--Byproduct in Sangou Liquor Production |
| |
| ZHANG Xiaolei ,AN Hongmei,WANG Zhihai,ZHOU Wei,WANG Shiwei,YIN Jianjun, SONG Quanhou.Research on Volatile Compounds in Yellow Water--Byproduct in Sangou Liquor Production[J].Liquor-making Science & Technology,2011(8):99-103. |
| |
| Authors: | ZHANG Xiaolei AN Hongmei WANG Zhihai ZHOU Wei WANG Shiwei YIN Jianjun SONG Quanhou |
| |
| Affiliation: | ZHANG Xiaolei 1,2,AN Hongmei1,WANG Zhihai3,ZHOU Wei1,WANG Shiwei3,YIN Jianjun1,2 and SONG Quanhou1,2(1.China National Research Institute of Food and Fermentation Industries,Beijing 100027,2.National Center for Food Quality Supervision and Testing,3.Liaoning Sangou Liquor Co.Ltd.,Fuxin,Liaoning 123100,China) |
| |
| Abstract: | The volatile compounds in yellow water （byproduct in Sangou liquor production） were analyzed by SDE＋GC-MS and HS-SPME＋GC-MS. 43 and 35 compounds were identified by HS-SPME and SDE respectively. The qualitative results had preferably consistency. The resul |
| |
| Keywords: | SDE （simultaneous distillation and extraction） HSPEM （headspace solid phase microextraction） GC/MS （Gas chromatography-m |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
