作　　者： (苏伟）; (齐琦）; (赵旭）; (母应春）; (邱树毅）;

机构地区： 贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处： 《酿酒科技》 2017年第9期102-106,共5页

摘　　要： 采用静态顶空萃取法结合气相色谱-质谱联用技术(HS-SPME结合GC/MS)对黑糯米酒中挥发性物质进行定性鉴定和定量分析。结果表明,黑糯米酒共检测到50种香气成分,醇类8种,酯类11种,酸类2种,醛类4种,烷烃类20种,烯烃类1种,酚类3种,酮类1种。主要风味物质为2-甲基丙醇、2,3-丁二醇、1,3-丁二醇、丙三醇、苯乙醇,相对百分比含量分别为1.229%、1.19%、1.665%、1.326%、4.411%。 The qualitative identification and quantitative analysis of volatile substances in black glutinous rice wine was carried out by using static headspace extraction combined with gas chromatography-mass spectrometry （HS-SPME combined with GC/MS）. The re- sults showed that 50 kinds of flavoring substances were detected in black glutinous rice wine. The main flavoring compounds includ- ed 8 kinds of alcohols, 11 kinds of esters, 2 kinds of acids, 4 kinds of aldehydes, 20 kinds of alkanes, 1 kind of olefins, 3 kinds of phe- nols, and 1 kind of ketones. The main flavoring substances were 2-methylpropanol, 2,3-butanediol, 1,3-butanediol, glycerol, and phenylethyl alcohol, with their relative content of 1.229 %, 1.19 %, 1.665 %, 1.326 % and 4.411% respectively.

关 键 词： 黑糯米酒 电子舌 气相色谱 质谱法 风味物质