摘要
采用气相色谱-质谱(GC-MS)联用的方法,对泸州地区采用两种不同原粮所酿浓香型白酒新酒(G1和G2)的挥发性组分进行研究。研究发现,新酒中共检测到以酯类、醇类、酸类、醛酮类化合物为主的83种挥发性化合物。G1与G2中的醇类、醛酮类化合物差异不大,而酸类与酯类化合物无论在种类还是数量上均存在显著差异,其中,传统的四大酯(己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯)是G1和G2类酒样中的主要特征成分。G1酒样中,己酸乙酯的含量约是G2酒样的2倍。
The volatile compounds in two kinds of newly-produced Nong-xiang type Baijiu（liquor） （G1 and G2 produced by different grains from two different places in Nong-xiang） were analyzed by GC-MS. The analytical results showed that, 83 kinds of volatile compounds mainly includ ing esters, alcohols, acids, aldehydes and ketones were detected. There was no significant difference in alcohols and aldehydes and ketones be tween G1 and G2. However, there was significant difference in the varieties and the quantity of acids and esters between G1 and G2, among them, traditional four esters （ethyl eaproate, ethyl lactate, ethyl acetate, and ethyl butyrate） were the main characteristic compounds in both G1 and G2, and the content of ethyl caproate in G1 was twice of that in G2.
出处
《酿酒科技》
北大核心
2014年第3期44-46,49,共4页
Liquor-Making Science & Technology
基金
科技部863项目<绿色循环固体发酵工艺系统优化与集成>
编号2012AA021301
成果转化项目<国窖红一号酿酒专用高粱产业化应用>
编号2011CNZ0005
关键词
白酒
GC-MS
香气成分
基酒
原粮
Baijiu（liquor）
gas chromatography-mass spectrometry（GC-MS）
flavoring components
base liquor
raw matieral
