摘要
采用液液萃取法提取并浓缩明溜子酒中的化学成分,利用气相色谱-质谱联用技术(GC-MS)对"明溜子酒"中的香味成分进行分离和鉴定。结果表明,共鉴定出41种成分,占挥发性成分的90.79%,其中醇类有11种,占总面积的62.79%;酯类和内酯种类有24种,占总面积的26.01%,并用面积归一化法测定了各种成分的质量分数,其主要成分为:乙醇(41.39%)、3-甲基-1-丁醇(11.39%)、β-苯乙醇(8.18%)、正庚醇(0.53%)、2-呋喃甲醛缩二乙醇(0.53%)、2-甲基-1,2-丁二醇(0.23%)、雪松醇(0.14%)、糠醇(0.13%)等。
In this study, the flavoring compounds in Mingliuzi wine were extracted by liquid-liquid extraction and then isolated and identified by GC-MS. The results suggested that, 41 flavoring compounds in total were identified, which accounted for 90.79 % of total volatile compounds, including 11 alcohols （62.79 % of total area） and 24 esters and lactones （26.01% of total area）. Besides, the relative content of each flavoring compound was determined by area normalizing method, and the main flavoring compounds were ethanol （41.39 %）, isoamylalcohol （11.39 %）, 13-Phenylethanol （8.18 %）, n-heptanol （0.53 %）, 2-furaldehyde diethyl acetal （0.53 %）, 2-methyl-1,2-butanediol （0.23 %）, cedrol （0.14 %）, and 2-furanmethanol （0.13 %）, etc.
作者
王都留
叶文斌
张少飞
何九军
燕翔
杨建东
WANG Duliu YE Wenbin ZHANG Shaofei HE Jiujun YAN Xiang YANG Jiandong(School of Agriculture and Forestry, Longnan Teachers College, Chengxian, Gansu 742500, Chin)
出处
《酿酒科技》
2017年第8期132-135,共4页
Liquor-Making Science & Technology
基金
甘肃省生物电化学与环境分析重点实验室开放基金(BEEA2014-001)
陇南师专校级重点课题(2016LSZK01001)
