毕业论文

打赏
当前位置: 毕业论文 > 化学论文 >

通过GC-O鉴定浓香型白酒的特征香气研究

时间:2019-01-09 11:34来源:毕业论文
通过气相色谱-闻香法( GC-O) 结合气相色谱-质谱( GC-MS) 分别进行香气成分分析。在具有典型浓香特征的五粮液酒中共检测出58 种香气化合物,其中酸性组分27 种

摘要:利用液液萃取法( LLE) 提取浓香型五粮液酒中的香气化合物,按照酸碱性将萃取组分分离,获得酸性、水溶性、中性-碱性三个组分,通过气相色谱-闻香法( GC-O) 结合气相色谱-质谱( GC-MS) 分别进行香气成分分析。在具有典型浓香特征的五粮液酒中共检测出58 种香气化合物,其中酸性组分27 种,水溶性组分18 种,中-碱性组分 82种,22种香气化合物在两种或两种以上组分中均可检测到。研究发现浓香型五粮液酒中主要的香气物质是酯类化合物(26种);醇类化合物(9种);烷烃类化合物(8种);醛酮类化合物(7种);酸类化合物(4种)。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%)。这些物质对浓香型五粮液酒的风味贡献较大。32383
毕业论文关键词:浓香型白酒,五粮液酒,气相色谱-稀释频率闻香法(GC-O-AEDA)、气相色谱-质谱(GC-MS)、香气物质、外标定量。
Characterization of aroma compounds of Nong—flavor liquor by Gas Chromatography-Olfactometry and gas chromatography–mass spectrometry
 Abstract::The aroma-active compounds in Chinese Nong—flavor liquor,Wuliangye liquor,was investigated in this study. The aroma components were isolated using liquid-liquid extraction ( LLE) ,and further fractionated into acidic,water- soluble,basic-neutral fractions. The aroma compounds of three fractions were separately detected and identified by gas chromatography - olfactometry ( GC-O) and gas chromatography - mass spectrometry ( GC-MS) .The total of 58 aroma compounds were detected in the typical Nong-flavor type Wuliangye liquor,including 29 of acidic components,1 of water-soluble components,and 43 of basic-neutral components,respectively. 14 aroma compounds were detected in two fractions or among all fractions. The results showed that the aroma and flavors in Wuliangye liquor was mainly contributed by ester compounds (26), alcohol compounds (9), alkanes (8), aldehydes and ketones (7), acids (4). The main aroma components of Wuliangye liquor ethanol ( relative content 38.75%), ethyl acetate 源自$六l维,论:文w网)加7位QQ3249^114 www.lwfree.cn
(relative content 23.14%), octanoic acid, ethyl ester (relative content 6.34% ) and butanoic acid, ethyl ester (relative content3.88%).Those were the most important aroma compounds in Wuliangye liquor of Chinese Nong-flavor liquor.
KeyWords:Chinese Nong-flavor liquor;Wuliangye liquor;Gas Chromatography-Olfactometry(GC-O);Gas chromatography-mass spectrometry(GC-MS);Aroma components;External standard quantification;Aroma restructuring.
目     录
1  绪论    1
1.1  浓香型白酒概述     1
1.2  本课题的研究现状    2
1.3 浓香型白酒风味成分的分析方法    4
1.3.1液液萃取技术(LLE)    4
1.3.2气相色谱-质谱连用(GC-MS)技术    5
1.3.3气相色谱-闻香法(GC-O)    5
1.4 本课题的研究目的和意义    7
2  实验部分    8
2.1  原料、试剂和仪器设备    8
2.1.1  实验原料    8
2.1.2  实验试剂    8
2.1.3  实验仪器设备    9
2.2  样品处理方法和分析条件    10
2.2.1 液液萃取(LLE)    10
2.2.2 气相色谱-质谱连用(GC-MS)    10
2.2.3 气相色谱-稀释频率闻香法(GC-O-AEDA)    11
2.3  GC-MS鉴定出的化合物的半定量    11
2.4 挥发性化合物定性分析    11
2.5 挥发性化合物的定量方法    12 通过GC-O鉴定浓香型白酒的特征香气研究:http://www.lwfree.cn/huaxue/20190109/29076.html
------分隔线----------------------------
推荐内容