| 2种古井贡酒中挥发性成分的研究 |
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| 引用本文： | 李贺贺,柳金龙,梁金辉,高江婧,孙金沅,黄明泉,郑福平,孙宝国.2种古井贡酒中挥发性成分的研究[J].北京工商大学学报(自然科学版),2016,34(1):55-65. |
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| 作者姓名： | 李贺贺 柳金龙 梁金辉 高江婧 孙金沅 黄明泉 郑福平 孙宝国 |
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| 作者单位： | 北京工商大学 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,安徽古井贡酒股份有限公司, 安徽 亳州 236000,安徽古井贡酒股份有限公司, 安徽 亳州 236000,北京工商大学 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048 |
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| 基金项目： | 国家自然科学基金青年科学基金资助项目(31301466)；北京市教委科技计划重点项目(KZ201410011015)。 |
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| 摘 要： | 采用不同溶剂,通过液液萃取法结合气相色谱-质谱联用技术分析古井贡酒中的挥发性成分,并通过标准品、NIST 11谱库检索和保留指数3种方法进行定性。结果表明:不同极性溶剂萃取出来的化合物不同,正戊烷与乙醚、二氯甲烷相比,对芳香族化合物、烷烃类化合物以及含硫化合物萃取效果较好,二氯甲烷相较于正戊烷、乙醚,对杂环类化合物萃取效果较好。古井贡酒中共定性出188种挥发性成分,包括酯类化合物74种、醇类化合物26种、芳香族化合物25种、酸类化合物20种、烃类化合物14种、醛酮类化合物8种、含硫化合物8种、缩醛类化合物7种、杂环类化合物4种、内酯类化合物2种。其中167种化合物通过标准品比对进行准确定性。
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| 关 键 词： | 液液萃取 气相色谱-质谱联用 古井贡酒 挥发性成分 |
| 收稿时间： | 2015/4/13 0:00:00 |
Research on Volatile Compounds in 2 Kinds of Gujinggong Liquor |
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| LI Hehe,LIU Jinlong,LIANG Jinhui,GAO Jiangjing,SUN Jinyuan,HUANG Mingquan,ZHENG Fuping and SUN Baoguo.Research on Volatile Compounds in 2 Kinds of Gujinggong Liquor[J].Journal of Beijing Technology and Business University:Natural Science Edition,2016,34(1):55-65. |
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| Authors: | LI Hehe LIU Jinlong LIANG Jinhui GAO Jiangjing SUN Jinyuan HUANG Mingquan ZHENG Fuping and SUN Baoguo |
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| Institution: | Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Gujinggong Group Co Ltd, Bozhou 236000,China,Gujinggong Group Co Ltd, Bozhou 236000,China,Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China and Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | The volatile compounds of Gujinggong liquor were analyzed by liquid-liquid extraction coupled with GC-MS and identified by comparison with authentic standards, NIST 11 library and retention index. Different compounds were extracted by using different organic solvents with various polarities. Compared with diethyl ether and dichloromethane, n-pentane showed better extraction effect for aromatic compounds; alkanes and sulfur-containing compounds, and dichloromethane showed better extraction effect for heterocyclic compounds. A total of 188 volatile compounds were determined in Gujinggong liquor, including 74 esters, 26 alcohols, 25 aromatic compounds, 20 acids, 14 alkanes, 8 aldehydes and ketones, 8 sulfur-containing compounds, 7 acetals,4 heterocyclic compounds, and 2 lactone compounds. About 167 compounds of them were identified by pure standard. |
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| Keywords: | liquid-liquid extraction gas chromatography-mass spectrometry Gujinggong liquor volatile compounds |
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