白云边年份酒香气成分分析
目的 建立白酒中挥发性成分的定量分析方法, 分析6种市售白云边年份酒的挥发性香气成分, 确定重要香气贡献物质, 揭示香气成分与酒样年份之间的关系。方法 以固相微萃取为前处理手段, 运用气相色谱及质谱联用技术、气相色谱-嗅闻技术, 初步确定了酒样中的香气成分, 采用标准加入法和外标法建立了白酒中挥发性成分的定量分析方法。结果 对28种香气成分进行了定量分析。方法的检测限为0.05~78.26 μg/L, 相对标准偏差为5.7%~12.8%, 大部分物质的回收率在80%~120%之间。根据香气活力值进一步筛选出了17种有香气贡献的物质, 其中有12种物质对所有酒样均有重要的香气贡献。结论 不同年份的酒样, 所含挥发性物质种类相似, 但各物质含量差异较大, 且香气贡献成分对不同酒样的贡献程度也有很大差异。有12种物质的含量和香气活力值基本上随着酒龄的增加而递增。
Objective To establish a method for determining volatile compounds in Chinese liquor, analyze volatile components in six kinds of Baiyunbian aged liquors sold in the market, identify the important aroma components, and then reveal the differences among different Baiyunbian aged liquors. Methods Solid phase microextraction (SPME) combined with gas chromatography-flame ionization detector (GC-FID), gas chromatography-mass spectrometry and gas chromatography-olfactory was developed to investigate the volatile compositions in these liquors. The aroma compounds were quantified by standard addition method and external standard method. Results Twenty-eight compounds were taken into account for quantitative analysis by SPME-GC-FID. The detection limits were from 0.05 to 78.26 μg/L and the relative standard deviations were in the range of 5.7%~12.8%. In different aged liquors, the recoveries mainly ranged from 80% to 120%. On the basis of the quantitative data, the odour activity values (OAVs) of the 28 compounds were calculated and 17 of them were key odorants for the liquor samples 12 out of the 17 compounds had OAVs>1 in all of the liquors. Conclusion The volatile compounds showed only quantitative but not qualitative differences in all of the six kinds of Baiyunbian aged liquors, and the contribution of the aroma compounds to different liquors were also quite different. Both the concentration and the OAVs of 12 out of the 28 compounds increased with the extension of the age.
标题：白云边年份酒香气成分分析
英文标题：Analysis of aroma compounds in Baiyunbian aged liquors
作者：
王培培 环境食品学教育部重点实验室华中农业大学食品科学技术学院
祁婷婷 环境食品学教育部重点实验室华中农业大学食品科学技术学院
李曌 环境食品学教育部重点实验室华中农业大学食品科学技术学院
李秀娟 环境食品学教育部重点实验室华中农业大学食品科学技术学院
潘思轶 环境食品学教育部重点实验室华中农业大学食品科学技术学院
中文关键词:白云边,年份酒,固相微萃取,气相色谱,香气化合物,
英文关键词:Baiyunbian,aged liquor,solid phase microextraction,gas chromatography,aroma compounds,
发表日期：2014-04-04
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