【摘要】 利用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)分析泸型酒蒸馏过程基酒中挥发性物质的馏出特性和酒精度的变化,并采用多元统计分析确定不同蒸馏时间基酒中的特征挥发物质。结果显示,泸型酒开始蒸馏时酒精度为75.6%vol,蒸馏结束后酒精度下降到13.9%vol,且酒精度的迅速下降是在蒸馏15 min后开始的。通过聚类分析与主成分分析,确定了泸型酒蒸馏过程中各阶段基酒的特征挥发化合物,即第一阶段(0～1 min)主要为乙酸乙酯等酯类物质;第二阶段(2～7 min)主要为丁酸丁酯等酯类物质和异戊醇、壬醛等;第三阶段(8～15 min)主要为苯甲酸乙酯等酯类物质和己醇等高级醇;第四阶段(16～19 min)主要为苯乙酸乙酯等酯类物质和己酸等酸类物质。更多还原

【Abstract】 The distillate properties of volatile compounds and ethanol content changes of base liquor of Luzhou-flavor Baijiu during distillation process were analyzed by HS-SPME and GC-MS, and the characteristic volatile compounds in base liquor in different distillation phases were determined by multivariate statistical analysis. The results showed that the ethanol content of Luzhou-flavor Baijiu declined from 75.6%vol at the start of distillation to 13.9%vol at the end of distillation, and the rapid decline in ethanol content began after 15 min. By cluster analysis and principal component analysis, the characteristic volatile compounds of Luzhou-flavor Baijiu in four distillation phases were determined: Phase I(0-1 min), the main volatile compounds were ethyl acetate and other esters; Phase II(2-7 min), the main volatile compounds were esters including butyl butyrate and isoamyl alcohol and nonanal; Phase III(8-15 min), the main volatile compounds were esters including ethyl benzoate and alcohols including hexanol;Phase IV(16-19 min), the main volatile compounds were esters including ethyl phenylacetate and acids including hexanoic acid.更多还原