[1]李 涛,司梦鑫,李 冲,等.顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术分析浓香型竹酒中香气成分[J].四川师范大学学报(自然科学版),2020,43(03):364-372.[doi:10.3969/j.issn.1001-8395.2020.03.012]
 LI Tao,SI Mengxin,LI Chong,et al.Analysis of Aroma Components in Luzhou-flavor Bamboo Wine by Headspace Solid Phase Microextraction-gas Chromatography-mass Spectrometry (HS-SPME-GC-MS)[J].Journal of SichuanNormal University,2020,43(03):364-372.[doi:10.3969/j.issn.1001-8395.2020.03.012]
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顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术分析浓香型竹酒中香气成分()
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《四川师范大学学报(自然科学版)》[ISSN:1001-8395/CN:51-1295/N]

卷:
43卷
期数:
2020年03期
页码:
364-372
栏目:
基础理论
出版日期:
2020-05-05

文章信息/Info

Title:
Analysis of Aroma Components in Luzhou-flavor Bamboo Wine by Headspace Solid Phase Microextraction-gas Chromatography-mass Spectrometry (HS-SPME-GC-MS)
文章编号:
1001-8395(2020)03-0364-09
作者:
李 涛1 司梦鑫1 李 冲1 朱洪德2 邓贤彬2 朱天虎2
1. 四川大学 华西药学院, 四川 成都 610041; 2. 四川活之酿酿酒公社有限公司, 四川 泸州 646608)
Author(s):
LI Tao1 SI Mengxin1 LI Chong1 ZHU Hongde2 DENG Xianbin2 ZHU Tianhu2
1. West China School of Pharmacy, Sichuan University, Chengdu 610041, Sichuan; 2. Sichuan Living Brewing Commune Ltd. Co., Luzhou 646608, Sichuan
关键词:
竹酒 顶空固相微萃取 气相色谱-质谱联用 相对气味活度值 香气成分 挥发性成分
Keywords:
bamboo wine HS-SPME GC-MS relative odor activity value(ROAV) aroma components volatile components
分类号:
R28
DOI:
10.3969/j.issn.1001-8395.2020.03.012
文献标志码:
A
摘要:
采用顶空固相微萃取结合气相色谱-质谱联用技术,对不同生产工艺的2种浓香型竹酒(活竹酒和原竹酒)中的挥发性成分进行提取鉴定,并利用相对气味活度值衡量挥发性成分对竹酒主体香气成分的贡献程度.结果表明,2种浓香型竹酒(活竹酒和原竹酒)中共检测出105种挥发性成分,其中酯类56种,醇类9种,醛类16种,酮类7种,烯酸类3种,烷烃类8种,其他类6种,而且2种竹酒中挥发性香气成分含量有差异,但均以酯类和醇类为主,尤其是酯类物质的相对质量分数均在80%以上.2种竹酒中含量较高的共有成分为己酸乙酯、辛酸乙酯、丁酸乙酯、乙
Abstract:
Headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)was used to extract and identify the volatile components of two kinds of bamboo wine from different production processes, and the relative odor activity value(ROAV)was used to measure the contribution of volatile components to the main aroma components of bamboo wine. The results showed that 105 volatile components were detected in two kinds of bamboo wine, including 56 kinds of esters, 9 kinds of alcohols, 16 kinds of aldehydes, 7 kinds of ketones, 3 kinds of enoic acids, 8 kinds of alkanes, and 6 kinds of other types. The contents of volatile aroma components in the two kinds of bamboo wines were different, but esters and alcohol were the common main components, especially the relative content of esters was both more than 80%. The common components with higher content are ethyl caproate, ethyl octanoate, ethyl butyrate, ethyl acetate and ethyl heptanoate in the two kinds of bamboo wine. These esters all have pleasant flower and fruit aroma, which constitute the main aroma characteristics of bamboo wine. During the process of bamboo growth and fermentation, fusel oil content was reduced in living bamboo wine, and esters' types and relative content of living bamboo wine were higher than those of raw bamboo wine. ROAV values were calculated based on odor threshold value and relative contents of different volatile compounds. In living bamboo wine, ethyl caproate, ethyl octanoate, ethyl butyrate, and ethyl valerate, especially ethyl caproate and ethyl octanoate, have very important contributions to the main aroma of living bamboo wine. Butyl caproate, nonanal, 2-nonone, ethyl isovalerate and hexyl hexanoate have important modification effects on the main aroma of living bamboo wine. In raw bamboo wine, ethyl caproate, ethyl octanoate, ethyl valerate, hexyl hexanoate and ethyl butyrate have higher relative odor activity values, which contribute most significantly to the main aroma of raw bamboo wine. Isoamyl hexanoate, butyl hexanoate, ethyl 3-phenylpropionate, isoamyl acetate, nonanal, ethyl decanoate and isovaleraldehyde have important modification effects on the main aroma of raw bamboo wine.

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备注/Memo

备注/Memo:
收稿日期:2019-04-15 接受日期:2019-05-21 基金项目:四川省中医药管理局全国第四次中药资源普查科技专项项目(2019PC003)和四川省科技厅应用基础研究项目(20YYJC3590) 第一作者简介:李 涛(1971-),男,副教授,主要从事天然药物、中药、民族药化学成分和质量评价的研究,E-mail: scdxlitao@scu.edu.cn
更新日期/Last Update: 2020-05-05