【摘要】 采用气相色谱-质谱联用技术,结合同时蒸馏萃取和顶空-固相微萃取2种前处理方法分析了酿酒原料青稞中挥发性风味物质,对比讨论了2种前处理方法的分析结果,对瓦蓝、肚里黄、白青稞、黑老鸭等4个品种青稞的挥发性组分进行了比较,同时以挥发性物质为载体结合聚类分析对4种青稞之间的种属相似性进行了分析,为白酒酿造原料的选择、主要香味成分的差异性分析及原料与成品酒的后续研究提供科学准确的依据。更多还原

【Abstract】 Gas chromatography-mass spectrometry,combining with simultaneous distillation-extraction and solid phase microextraction,was applied to study the volatile compounds in highland barley.The results of two pretreatment methods were discussed and compared.The volatile constituent of four kinds of highland barleys including Walan,Dulihuang,Baiqingke and Heilaoya were analyzed using this approach.Furthermore,species diversi-ty among the highland barleys were analyzed by cluster analysis based on volatile substance,which offered an accurate evidence for the brewing raw material selection,variation analysis of main aroma components and follow-up study of raw material and finished wine.更多还原