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投稿时间:2018-11-16
投稿时间:2018-11-16
中文摘要: 采用直接进样法,通过气相色谱-嗅闻-质谱联用(gas chromatography-olfactometry-mass spectrometry,GC-OMS)技术,对兼香型白酒风味成分进行质谱、保留指数和嗅闻3 种方法的定性分析,利用气相色谱-三内标法测定每种化合物在酒中的含量,并结合气味活度值和香气强度值评价其主要成分对总体风味的贡献。结果表明:经气相色谱-嗅闻-质谱联用分析,共检出55 种化合物,其中鉴定结构的有54 种,占兼香型白酒总风味成分的98.18%;气味活度值及香气强度值分析表明,乙酸乙酯、丁酸乙酯、戊酸乙酯、己酸乙酯、庚酸乙酯、辛酸乙酯、乙酸、丁酸、戊酸、己酸、庚酸、辛酸为兼香型白酒的主体香气成分。
中文关键词: 气相色谱-嗅闻-质谱联用技术 直接进样 气相色谱-三内标法 兼香型白酒 风味成分
Abstract:Flavor components of compound flavor liquor were analyzed by direct injection method and gas chromatography-olfactometry-mass spectrometry(GC-O-MS).The qualitative analysis of the flavor components were analyzed respectively by mass spectrum,retention index and olfactometry,combining gas chromatographythree internal standard methods for the quantitative analysis.The main ingredients contributing to the overall flavor were evaluated through odor activity value(OAV)and aroma intensity.The results showed that through the analysis of direct injection method and GC-O-MS,a total of 55 compounds were isolated,of which the structure of 54 was identified,accounting for 98.18%of the total flavor components in compound flavor liquor.Evaluation of OAV and aroma intensity values indicated that ethyl acetate,ethyl butyrate,ethyl valerate,ethyl hexanoate,ethyl heptanoate,ethyl octanoate,acetic acid,butyric acid,valeric acid,hexanic acid,heptanoic acid,octanoic acid were the main flavor components.
keywords: gas chromatography-olfactometry-mass spectrometry (GC-O-MS) direct injection gas chromatography-three internal standard methods compound flavor liquor flavor components
文章编号:201918028 中图分类号: 文献标志码:
基金项目:国家自然科学基金(31860096)
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