| SHS-GC-MS分析黄酒中的挥发性风味物质 |
| |
| 引用本文： | 王家林,苏海荣,于秦峰.SHS-GC-MS分析黄酒中的挥发性风味物质[J].中国酿造,2012,31(5):188-190. |
| |
| 作者姓名： | 王家林 苏海荣 于秦峰 |
| |
| 作者单位： | 1. 青岛科技大学生物工程与技术系,山东青岛,266042
2. 妙府老酒有限公司,山东青岛,266042 |
| |
| 基金项目： | 校企合作项目（20103702001014） |
| |
| 摘 要： | 采用自动静态顶空进样技术,结合气质联用对黄酒中的挥发性风味物质进行分析.通过单因素水平实验得到优化的顶空条件:在10mL顶空瓶中加入样品5mL,NaC1 2.0g,60℃萃取30min.通过GC-MS分析,初步确定了26种风味成分,其中大部分为酯类和醇类.
|
| 关 键 词： | 黄酒 挥发性风味物质 静态顶空(SHS) 气相色谱—质谱 |
Characterization of volatile compounds in Chinese rice wine by static headspace-gas chromatography-mass spectrometry |
| |
| WANG Jialin
,
SU Hairong
,
YU Qinfeng.Characterization of volatile compounds in Chinese rice wine by static headspace-gas chromatography-mass spectrometry[J].China Brewing,2012,31(5):188-190. |
| |
| Authors: | WANG Jialin SU Hairong YU Qinfeng |
| |
| Affiliation: | 1.Department of Bioengineering and Technology,Qingdao University of Science ＆ Technology,Qingdao 266042,China;2.Miaofu Rice Wine Co.,Ltd.,Qingdao 266042,China) |
| |
| Abstract: | The volatile compounds in Chinese rice wine were analyzed by static headspace-gas chromatography-mass spectrometry.The headspace conditions were optimized by single factor experiments as follows： 5ml sample in 10ml vial,2.0g NaCl,extraction time 30min and extraction temperature 60℃.A total of 26 compounds were detected and identified by GC-MS,and most of them were esters and alcohols. |
| |
| Keywords: | rice wine volatile compounds static headspace（SHS） gas chromatography-mass spectrometry（GC-MS） |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
