摘要
目的明确川法小曲白酒主体挥发性成分组成。方法应用顶空固相微萃取(HS-SPME)技术结合气相色谱质谱联用仪(GC-MS)分析技术分析川法小曲白酒主体挥发性成分组成。结果 4种不同地区川法小曲白酒(江津、永川、开江、自贡)中共检出64种挥发性成分,其中江津检出29种、永川31种、开江44种、自贡45种。4种不同产区酒中的共有物质为乙酸乙酯、正丙醇、异戊醇、癸酸乙酯等15种成分。主成分分析结果显示正丙醇、异戊醇、乙酸乙酯、乙酸异戊酯、癸酸乙酯、乳酸乙酯等15种成分在挥发性成分体系中贡献率较大。定量结果显示,4种不同地区川法小曲酒中的乙酸乙酯含量为0.4170~2.0880 g/L;乳酸乙酯含量为0.1115~0.2809 g/L;正丙醇含量为0.5416~0.9729 g/L;异丁醇含量0.3327~0.6371 g/L;异戊醇含量为0.7721~1.1701 g/L。结论 4种样品酒中异戊醇与正丙醇的比值分别为:1.0、1.2、1.1、1.5,异戊醇与异丁醇的比值分别为2.5、1.8、2.2、2.4,可作为川法小曲白酒特有的标志。
Objective To determine the volatile components of Sichuan Xiaoqu liquor. MethodsThe volatile components of Sichuan Xiaoqu liquor were analyzed by head space-solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry method.ResultsSixty-four kinds of volatile components were detected from 4 kinds of samples from different region, in which 29 kinds were detected from Jiangjin sample, 31 kinds from Yongchuan, 44 kinds from Kaijiang, 45 kinds from Zigong area. There were 15 kinds of common constituents detected in 4 kinds of samples, including ethyl acetate, propyl alcohol, isoamyl alcohol, and decanoic acid ethyl ester,etc. The results showed 15 kinds of aroma components like propyl alcohol, isoamyl alcohol, ethyl acetate, isoamyl acetate, decanoic acid ethyl ester, and ethyl lactate,etc, were the components with a higher contribution. Quantitative results showed ethyl acetate content was 0.4170~2.0880 g/L, ethyl lactate content was 0.1115~0.2809 g/L, propyl alcohol content was 0.5416~0.9729 g/L, isobutyl alcohol content was 0.3327~0.6371 g/L, and isoamyl alcohol content was 0.7721~1.1701 g/L. Conclusion Isoamyl alcohol to propyl or to isobutyl is 1.0, 1.2, 1.1, and 1.5, and 2.5, 1.8, 2.2, and 2.4 in 4 kinds of samples,respectively. This can be as a special signs of Sichuan Xiaoqu liquor.
出处
《食品安全质量检测学报》
CAS
2015年第7期2666-2679,共14页
Journal of Food Safety and Quality
基金
四川理工学院人才引进项目(2015RC14)
四川省苗子工程项目(科技厅2015022)
四川省大学生创新创业训练计划项目(201510622055)~~
关键词
川法小曲白酒
白酒挥发性成分
白酒主成分
顶空固相微萃取法
气相色谱-质谱联用法
Sichuan Xiaoqu liquor
volatile components of liquor
principal components of liquor
solid phase micro extraction
gas chromatography-mass spectrometry
