中国白酒中挥发性成分研究进展.pdfVIP

※专题论述 食品科学 2010, Vol. 31, No. 21 437 刘玉平，黄明泉，郑福平，陈海涛，孙宝国 * (北京工商大学化学与环境工程学院，食品添加剂与配料北京高校工程研究中心，北京 100048) 中国白酒中的挥发性成分对白酒的香型和风格起着重要作用，本文总结国内近十年来在采用直接进行气质 联用、溶剂萃取与气质联用、固相微萃取技术与气质联用等技术提取和分析中国白酒中挥发性成分所做的研究工 作，对白酒中挥发性香成分的来源、作用以及影响白酒中挥发性成分的因素进行了简单归纳。分析表明：固相微 萃取与气质联用是比较简单方便、有效提取和分析白酒中挥发性成分的方法。 ：中国白酒；挥发性成分；提取；分析 Recent Advances in Extraction and Analysis of Volatile Flavor Compounds in Chinese Liquor LIU Yu-ping ，HUANG Ming-quan ，ZHENG Fu-ping ，CHEN Hai-tao ，SUN Bao-guo* (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China) Abstract：Volatile flavor compounds play an important role for the type and style of Chinese liquor. This paper summarizes the applications of gas chromatography-mass spectrometry (GC-MS) without sample pretreatment and with solvent extraction or solid-phase microextraction to analyze the volatile components in Chinese liquor reported in the recent decade. Moreover, the sources, roles and affecting factors of volatile components in Chinese liquor are summed up briefly. In conclusion, solid-phase microextraction coupled with GC-MS is comparatively more simple and effective method for the analysis of volatile composi- tion of Chinese liquor. Key words ：Chinese liquor ；volatile flavor compounds ；extraction ；analysis 中图分类号：TS262.39 文献标识码：A 文章编号：1002-6630(2010)21-0437-05 中国白酒具有悠久的历史，它以高粱等粮谷为主要 通过提取与分析白酒中挥发性成分，为调配出象真度高 原料，以大曲、小曲或麸曲及酒母等为糖化发酵剂， 的白酒香精提供理论依据。因此对白酒中挥发性成分进 经蒸煮、糖化、发酵、蒸馏而制成的蒸馏酒，在八 行提取与分析显得尤为重要。 大蒸馏酒中白酒独具一格[1] 。从古至今，白酒是中国人 本文对近十年来白酒中挥发性成分的研究情