摘要
利用顶空固相微萃取对挥发性成分进行提取,气相色谱-质谱联用技术(GC-MS)和内标法对挥发性成分进行定性和定量分析,研究了不同酒精度、陶瓷酒瓶的加工温度、有无内釉、不同颜色内釉、有无外釉和不同颜色外釉对白酒和黄酒中挥发性成分的影响。结果表明,对于白酒和黄酒,酯类物质在中温陶瓷酒瓶中的含量高于高温陶瓷酒瓶,有内釉陶瓷酒瓶中的含量高于无内釉陶瓷酒瓶,白色内釉陶瓷酒瓶和黄色外釉陶瓷酒瓶中的含量高于其它颜色的内釉和外釉陶瓷酒瓶。
Volatile components were extracted by head-space solid phase micro-extraction,and qualitative and quantitative analysis of volatile components by gas chromatography-mass spectrometry(GC-MS)and internal standard method.The effects of different alcohol and ceramic bottles on the processing temperature,inner glaze,and outer glaze on the volatile components were studied.The results show that,for white wine and rice wine,medium temperature ceramic bottle ester material content is higher than that of high temperature ceramic bottle,have inside glaze ceramic bottle is higher than no inner glaze ceramic bottle.Inside glaze and outer glaze have different effects on liquor and rice wine.White inside glazed ceramic bottles and yellow outer glazed ceramic bottles are higher than other colors of inside glazed and outer glazed ceramic bottles.
作者
陈莉
邓龙
阮亮
邓泽元
李静
Chen Li;Deng Long;Ruan Liang;Deng Zeyuan;Li Jing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047;Jingdezhen Longxiang Ceramics Co.,Ltd.,Jingdezhen 333000,Jiangxi)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第12期195-203,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31401485,316600447)
江西省自然科学基金项目(20161BAB204170)
江西省教育厅项目(GJJ150186)
关键词
顶空固相微萃取
气相色谱-质谱联用
陶瓷酒瓶
白酒
黄酒
挥发性成分
head-space solid phase micro-extraction
gas chromatography-mass spectrometry
ceramic bottles
liquor
rice wine
volatile components
