【摘要】 采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对52°五粮液的香气成分进行分析,共鉴定出58种香气成分。其中酯类化合物鉴定出26种,相对含量占总挥发物的49.80%;醇类化合物鉴定出9种,相对含量占总挥发物的47.54%;烷烃类化合物鉴定出8种,相对含量占总挥发物的1.02%;醛酮类化合物鉴定出7种,相对含量占总挥发物的0.97%;酸类化合物鉴定出4种,相对含量占总挥发物的0.59%。五粮液的主要香气成分依次为乙醇(相对含量38.75%)、已酸乙酯(相对含量23.14%)、辛酸乙酯(相对含量6.34%)和丁酸乙酯(相对含量3.88%)。更多还原

【Abstract】 Aroma components in 52° Wuliangye liquor were detected by headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).Results indicated that total 58 aroma components were identified,including 26 ester compounds(relative content 49.80%),9 alcohol compounds(relative content 47.54%),8 alkanes(relative content 1.02%),7 aldehydes and ketones(relative content 0.97%),4 acids(relative content 0.59%).The main aroma components of Wuliangye liquor ethanol(relative content 38.75%),ethyl acetate(relative content 23.14%),octanoic acid,ethyl ester(relative content 6.34%) and butanoic acid,ethyl ester(relative content3.88%).更多还原