中国白酒风味成分的色谱分析方法研究进展

中国白酒中占比仅为1%～2%的风味成分对白酒的香气、味觉和口感具有重要影响。随着色谱技术的发展，中国白酒复杂的成分逐渐被认知，色谱技术也成为中国白酒分析的最重要技术之一。该文综述了中国白酒风味成分色谱分析的发展史，阐述了离子色谱（IC）、高效液相色谱（HPLC）、气相色谱（GC）3种色谱技术在白酒分析中的应用，以及各自的优势和不足，并对于综合应用3种色谱技术对白酒风味成分系统分析进行了总结，以期为科学认识中国白酒风味成分提供参考。

Research progress on chromatographic analysis of Baijiu flavor components

The proportion of flavor components in Baijiu (Chinese liquor) accounts for only 1%-2%, which has an important influence on the aroma, gustation and mouthfeel of Baijiu. The complex components of Baijiu are gradually recognized with the development of chromatographic technology, and the chromatographic technology has also become one of the most important techniques for Baijiu analysis. In this paper, the development history of chromatographic analysis of Baijiu flavor components was reviewed, the application of IC, HPLC and GC in Baijiu analysis and their advantages and disadvantages were discussed. The comprehensive application of three chromatographic techniques in Baijiu flavor components was summarized, in order to provide a reference for scientific understanding of flavor components in Baijiu.