兼香型白酒贮存期挥发性成分变化规律 - 食品科学.pdf

※分析检测 食品科学 2014, Vol.35, No.24 115 兼香型白酒贮存期挥发性成分变化规律 1,2 2 3 3 1,4,* 黄 琴 ，陈茂彬，丁安子，乔 宇，陈 浩 （1.华中农业大学食品科学技术学院，湖北 武汉 430070 ；2.湖北工业大学轻工学部，湖北 武汉 430068 ； 3.湖北省农业科学院农产品加工与核农技术研究所，湖北省农业科技创新中心农产品加工研究分中心，湖北 武汉 430064 ； 4.华中农业大学理学院，湖北 武汉 430070 ） 摘  要：对不同贮存期兼香型白酒的挥发性成分和三维荧光光谱进行测定。利用固相微萃取对挥发性成分进行提 取、气相色谱-质谱法定性、内标法定量，对5 个不同贮存期酒样挥发性成分的变化进行研究。结果表明，不同贮存 期酒样中的酸类物质相对含量呈上升趋势，醇类物质相对含量略有增加，酯类物质部分上升部分呈下降趋势。利用 三维荧光光谱对不同贮存期酒样进行了测定，初步探讨了三维荧光在兼香型白酒酒龄方面的应用。 关键词：固相微萃取；气相色谱-质谱联用；白酒；挥发性成分；三维荧光光谱 Changing Patterns of Volatile Flavor Components of Miscellaneous-Type Chinese Liquor during Storage 1,2 2 3 3 1,4,* HUANG Qin , CHEN Mao-bin , DING An-zi , QIAO Yu , CHEN Hao (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Department of Light Industry, Hubei University of Technology, Wuhan 430068, China; 3. Institute of Processing of Agricultural Produce and Nuclear Agricultural Research, Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center, Hubei Academy of Agricultural Science, Wuhan 430064, China; 4. College of Science, Huazhong Agricultural University, Wuhan 430070, China) Abstract: In this work, volatile compounds and three-dimensional fluorescence spectra of fresh and stored samples of miscellaneous- type Chinese liquor were measured. Volatile compounds were extracted by solid-phase micro-extraction, and qualitative and quantitative analyses were carried out by GC-MS and internal standard method. The changing patterns of sixty-three compounds in th