为更好的了解酿造原料的香气物质,作者对以非挥发性前体形式存在的结合态香气物质进行了分析。通过萃取、旋蒸、固相萃取(SPE)得到香气物质前体,水解后结合态香气物质从前体释放,结合顶空固相微萃取(HS-SPME)与气象色谱-质谱(GC-MS)进行香气成分分析。作者对高粱、玉米、大麦、小麦、糯米、大米等6种酿造原料进行了分析,共检测到35种结合态香气物质,其中醇类4种,酯类3种,醛酮类10种,酸类6种,芳香族类4种,萜类6种,杂环类2种。
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Raw cereal materials are the basis for Chinese liquor making,which determine the quality of liquor. In order to have a better understanding of aroma compounds in raw brewing materials,the bound aroma compounds which exist in the style of precursors were analyzed in this study. The precursors could be got from several processes:extraction with organic solvent,dryness with rotary evaporator in vacuo,and SPE. The free compounds were released from precursors after acid hydrolysis. Then these bound aroma compounds were investigated by HS-SPME-GC-MS. In this study,bound aroma compounds in 6 cereals were analyzed and the total of 35 bound aroma compounds were identified and quantified,including 4 kinds of alcohols,3 kinds of esters,10 kinds of ketones and aldehydes,6 kinds of acids,4 kinds of aromatic compounds,6 kinds of terpenoids,and 2 kinds of heterocycle compounds.
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