气相色谱法测定白酒中的香味组分研究进展

白酒香味组分分析技术有填充柱直接进样、毛细管柱直接进样和前处理后直接进样分析法，前处理后直接进样分析法包括动态项空进样（吹扫和捕集）、含氮化合物富集、23种游离有机酸非衍生化分析技术法。新型WH-1，WH-2及WH-3白酒质量控制填充柱，可直接进样白酒分析，能实现对白酒中常见的主要醇、醛、酯、杂醇油等20多种骨架成分进行良好分离，峰形好，易于定量分析；固相微萃取能分析白酒中辛酸和癸酸以及许多更加微量的风味成分，可分析白酒中癸酸以后难挥发的微量组分，可应用于大曲、酒醅、酒糟及发酵液的风味质量控制。（孙悟）

Determination of Flavoring Compounds in Liquor by Gas Chromatography

The analytic techniques of liquor flavoring compounds include direct sampling analysis in packed column,direct sampling analysis in capillary column and direct sampling analysis after pre-treatment.Direct sampling analysis after pre-treatment covers dynamic head-space sampling(sweep and catching),nitrogen compound gathering,and non-derivative biochemical analysis of 23 kinds of free organic acid.Three new testing methods(WH-1,WH-2 and WH-3(direct sampling analysis in liquor quality control packed column)) have been developed to separate more than 20 kinds of liquor backbone components such as ethanol,aldehyde,ester and fusel oil etc.These methods have advantages such as favorable separation,good peak shape and easy quantitative analysis.Besides,solid-phase microextraction could be used in the analysis of caprylic acid and capric acid and other flavoring compositions in minute quantities and even the nonvolatile compounds in liquor,which could be also used in flavor and quality control of Daqu,fermented grains,distiller's grains and fermenting solution.(Tran.by YUE Yang)