胡朝阳,裘璐,肖海涛
HU Chaoyang,QIU Lu,XIAO Haitao(School of Pharmacology

• 1:贵阳医学院药学院分析化学教研室

摘要(Abstract)：

目的:研究酒中的挥发性成分。方法:采用气相色谱-质谱(GC-MS)联用技术对酒中的挥发性成分进行分析鉴定,用色谱峰面积归一化法计算各成分的相对含量。结果:从所检酒中鉴定出11个挥发性成分,占总挥发性成分相对含量的97.98%,其中主要成分为酯类(49.48%)、醛类(19.27%)、有机酸(18.17%)和醇类(8.92%)。结论:本研究为某白酒的香型和风格定性提供了依据。
Objective: To study the volatile components in distillate spirit.Methods: A combined method of gas chromatography and mass spectrometry(GC-MS) was used to analyze and identify the volatile components in distillate spirit.The relative contents of individual components were determined with area normalization method.Results: Eleven constituents in distillate spirit were identified,which occupied 97.98% of total volatile components.The main constituents were esters(49.48 %),aldehydes(19.27 %),organic acid(18.17 %),and spirits(8.92 %).Conclusion: This research provides a qualitative evidence for flavor and style of distillate spirit.

关键词(KeyWords)： 色谱法,气相;脂肪酸类,挥发性;红星二锅头;挥发性成分
chromatography,gas;fatty acids,volatile;Red Star Erguotou;volatile components

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 胡朝阳,裘璐,肖海涛
HU Chaoyang,QIU Lu,XIAO Haitao(School of Pharmacology

DOI: 10.19367/j.cnki.1000-2707.2010.04.016

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