SHS-GC-MS分析黄酒中的挥发性风味物质

摘要

The volatile compounds in Chinese rice wine were analyzed by static headspace-gas chromatography-mass spectrometry. The headspace conditions were optimized by single factor experiments as follows: 5ml sample in 10ml vial, 2.0g NaCl, extraction time 30min and extraction temperature 60℃. A total of 26 compounds were detected and identified by GC-MS, and most of them were esters and alcohols.%采用自动静态顶空进样技术,结合气质联用对黄酒中的挥发性风味物质进行分析.通过单因素水平实验得到优化的顶空条件:在10mL顶空瓶中加入样品5mL,NaC1 2.0g,60℃萃取30min.通过GC-MS分析,初步确定了26种风味成分,其中大部分为酯类和醇类.