摘 要：
采用液液萃取和气相色谱技术,结合外标法定量测定了3种不同星级杜康酒中17种香气成分,对3种酒样中各呈香物质的质量浓度进行对比.结果表明:三星、四星和五星酒样中,其所测总酯质量浓度分别为3.83、3.41和4.33 g/L,其中己酸乙酯质量浓度均最高,乳酸乙酯次之;总酸质量浓度分别为1.37、1.26和1.39 g/L,其中冰乙酸质量浓度均最高;总醇质量浓度分别为0.46、0.42和0.35 g/L,其中异戊醇质量浓度均最高.3种不同星级的白酒,其特征香气成分质量浓度存在一定差别.
译 名：
Determination and analysis of 17 flavor compounds in three different levels of Chinese liquor Dukang
作 者：
Zhu Guangchao;Zhang Yajing;Feng Yahui;Yan Zhenmin;Henan Institute of Science and Technolgy;
关键词：
Chinese liquor Dukang;;aroma;;gas chromatography
摘 要：
The aroma components in three different levels of Chinese liquor Dukang were extracted and analyzed by GC,the aroma components were qualitatively determined by contrasting with standard sample,and quantitatively determined by calculating the peak areas.Comparative measurements of percentage of the aroma components in three different levels of Chinese liquor Dukang were carried out.The results showed that the total ester content in three-star,four-star and five-star Chinese liquor Dukang were 3.83,3.41 and 4.33 g/L,respectively.The highest content in the total ester was ethyl caproate,and then ethyl lactate;the total acid content in three different levels of Chinese liquor Dukang were 1.37,1.26 and 1.39 g/L,respectively,acetic acid was the highest in the total acid;the total alcohol content in three different levels of Chinese liquor Dukang were 0.46,0.42 and 0.35 g/L,respectively,isoamylol was the highest in the total acid.The results showed that the content of the aroma components in three different levels of Chinese liquor Dukang have certain difference.
