食品科学 ›› 2014, Vol. 35 ›› Issue (4): 60-65.doi: 10.7506/spkx1002-6630-201404013

• 分析检测 • 上一篇    下一篇

扳倒井芝麻香型白酒香成分分析

郑 杨1,赵纪文2,张锋国2,黄明泉1,*,孙宝国1,郑福平1,孙金沅1   

  1. 1.北京工商大学 北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,北京 100048;
    2.山东扳倒井集团技术中心,山东 高青 256300
  • 收稿日期:2013-04-22 修回日期:2014-01-21 出版日期:2014-02-25 发布日期:2014-03-17
  • 通讯作者: 黄明泉 E-mail:hmqsir@163.com
  • 基金资助:

    国家自然科学基金青年科学基金项目(31101350;31301466);“十二五”国家科技支撑计划项目(2011BAD23B01);
    2012年度北京市新世纪百千万人才工程培养经费资助项目

Analysis of Volatile Compounds of Bandaojing Sesame-Flavor Liquor

ZHENG Yang1, ZHAO Ji-wen2, ZHANG Feng-guo2, HUANG Ming-quan1,*, SUN Bao-guo1, ZHENG Fu-ping1, SUN Jin-yuan1   

  1. 1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor
    Chemistry, Beijing Technology and Business University, Beijing 100048, China;
    2. Technology Center of Bandaojing Co. Ltd., Gaoqing 256300, China
  • Received:2013-04-22 Revised:2014-01-21 Online:2014-02-25 Published:2014-03-17
  • Contact: Huang Ming-quan E-mail:hmqsir@163.com

摘要:

采用液-液萃取法提取,通过气相色谱-质谱联用技术分析芝麻香型白酒中的香气成分,并通过标准品、NIST 11谱库检索、保留指数3 种方法进行定性分析。结果表明:扳倒井芝麻香型白酒中共鉴定出挥发性成分179种,包括酯类54 种、烃类51 种、酸类20 种、醇类19 种、芳香族化合物17 种、醛类7 种、呋喃类7 种、酮类4
种。其中相对含量较高的有2-羟基丙酸乙酯(15.72%)、3-甲基-1-丁醇(11.20%)、乙酸(8.94%)、己酸乙酯(4.77%)、糠醛(4.17%)。

关键词: 芝麻香型白酒, 液-液萃取, 气相色谱-质谱联用, 香气成分

Abstract:

The volatile compounds in Bandaojing-brand sesame-flavor liquor were extracted by liquid-liquid extraction
and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 179 volatile compounds were qualitatively
identified by comparison with authentic standards, NIST 11 library searching and retention index, including 54 esters, 51
alkanes, 20 acids, 19 alcohols, 17 aromatic compounds, 7 aldehydes, 7 furans and 4 ketones. Among them, the prominent
compounds were 2-hydroxy-propanoic acid, ethyl ester (15.72%), 3-methyl-1-butanol (11.20%), acetic acid (8.94%),
hexanoic acid, ethyl ester (4.77%) and furfural (4.17%).

Key words: sesame-flavor of liquor, liquid-liquid extraction, gas chromatography-mass spectrometry, aroma components

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