湖北麻城地区传统老米酒的香气成分的固相微萃取-气质联用分析及比较

为掌握麻城木子店镇及附近乡镇地方特色老米酒的香气成分及特征,通过顶空固相微萃取和GC-MS联用技术分析了当地11个不同企业样品的挥发性成分。结果表明,麻城老米酒挥发性成分以醇和酯类为主,仅含少量挥发酸、酮、醛和酚类成分,其中醇类共7种,以2-甲基丁醇、3-甲基丁醇和2-苯乙醇为主,检出频率高,含量高。酯类共有18种,以2-甲基丙酸2-甲基丁酯、辛酸乙酯、乳酸乙酯、丁二酸二乙酯和十六酸乙酯的检出频率较高。有机酸类有5种,以乙酸和丙酸检出频率较高,但含量较低。另外,还检出了1种酮类、1种酚类和2种醛类物质。说明不同厂家的老米酒香气成分差异较大。

Aroma Compounds Analysis and Comparison of Traditional Old Rice Wine of Hubei Macheng District by HS-SPME-GC-MS

The aroma components of Old Rice-wine of Macheng district were studied,by HS-SPME-GC-MS with 11 rice wine samples collected from different manufactures.Results showed that,alcohols and esters compounds dominated in all of the 11 samples,with fewer kinds of organic acids,aldehydes and phenols.Among them,there were 7 alcohols,in which 2-methylbutanol,3-methylbutanol and 2-phenylethanol existed in most samples,and in relatively high content.18 esters,in which 2-methylbutyl 2-methylpropanoate,etheyl octanoat,ethyl lactate,diethyl succinate and palmitic acid ethyl ester existed in most samples.There were 5 organic acids,in which acetic acid and propionic acid existed in most samples.Additionally,1ketone,1 phenol and 2 aldehydes also existed in some of the 11 samples,which showed that there were rather difference among the Macheng old rice wine products.