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当前位置: 首页 > 文章 > 应用GC-MS和GC-O对比分析中国赊酒与赊店地蕴酒中的香气成分 河南科技学院学报(自然科学版) 2018 (4) 36-39
Position: Home > Articles > Comparative study on aroma components in Chinese credit wine and credit wine by GC-MS and GC-O Journal of Henan Institute of Science and Technology(Natural Science Edition) 2018 (4) 36-39

应用GC-MS和GC-O对比分析中国赊酒与赊店地蕴酒中的香气成分

作  者：
白乐宜;颜振敏;程娇娇;魏新军
单  位：
河南科技学院食品学院
关键词：
液液萃取;气相色谱-质谱联用;气相色谱-嗅闻;香气成分
摘  要：
采用液液萃取-气相色谱-质谱(LLE-GC-MS)技术分离鉴定中国赊酒与赊店地蕴酒中的挥发性成分,并联合气相色谱-嗅闻(GC-O)技术对中国赊酒与赊店地蕴酒中的呈香物质进行分析.结果表明:中国赊酒中共分析出19种挥发性成分,GC-O分析出呈香物质13种,香气贡献较大的呈香物质有己酸乙酯、乳酸乙酯、丁酸乙酯、庚酸乙酯、戊酸乙酯、辛酸乙酯、3-甲基-1-丁醇、2-丁醇、乙酸;赊店地蕴酒中共分析出16种挥发性成分,GC-O分析出呈香物质6种,香气贡献较大的呈香物质有己酸乙酯、丁酸乙酯、戊酸乙酯、乳酸乙酯、3-甲基-1-丁醇、乙酸.
译  名：
Comparative study on aroma components in Chinese credit wine and credit wine by GC-MS and GC-O
作  者：
BAI Leyi;YAN Zhenmin;CHENG Jiaojiao;WEI Xinjun;School of Food Science,Henan Institute of Science and Technology;
关键词：
liquid-liquid extraction;;gas chromatography-mass spectrometry;;gas chromatography-smell;;aroma components
摘  要：
Components of Chinese credit wine and Shundian liquor were separated and identified by liquid-liquid extraction gas chromatography-mass spectrometry(LLE-GC-MSS)technique.Combined with gas chromatographysmelling and smelling gas chromatography(GC-O)technique,the aromatic substances in Chinese credit wine and Shundian liquor were analyzed.The results showed that 20 volatile constituents were identified by GC-O and 13 aroma compounds were identified by GC-O analysis.Caproate ethyl lactate,ethyl acetate,ethyl butyrate,ethyl heptanate,ethyl valerate,ethyl octanoate,3-methyl-1-butanol 2-butanol,acetic acid.Identification of six aromatic substances,and the main aromatic substances were ethyl caproate,ethyl butyrate,ethyl valerate,ethyl lactate 3-methyl-1-butanol and acetic acid.

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