中国白酒风味物质研究的现状与展望

简要回顾了中国白酒微量成分分析的历史与现状.从微量成分的种类上看,中国白酒中已经检测到的微量成分达300种以上,包括醇类、酸类、酯类、氨基酸类、羟基化合物、缩醛、含氮化合物、含硫化合物、呋喃类化合物、酚类化合物、醚类等.近年来,真空浓缩技术、液液萃取、正相色谱分离技术、固相微萃取、GC/O和AEDA技术已经开始被用于白酒香味成分的研究.应用GC/O和固相微萃取技术,在中国白酒中已经发现了近90种的香味化合物.这些技术的应用,必将对中国白酒风味物质以及特征香味成分的研究起到决定性的作用.

The Review of the Research of Aroma Compounds in Chinese Liquors

The history of research of trace compounds in Chinese liquors was reviewed. Up to now, more than 300 trace components of Chi nese liquors were detected and determined by GC-MS and GC-FID, including alcohols, organic acids, esters, amino acids, containing-hy droxyl compounds, acetals, containing-nitrogen compounds, containing-sulfur compounds, furans, phenols, and ethers and so on. Recently, some techniques, vacuum concentration, liquid-liquid extraction, normal phase chromatography fractionation, SPME, GC/O and AEDA, have applied to the research of aroma compounds from Chinese liquor. About 90 odor active compounds of Chinese liquors were detected hy GC/O and SPME. These technologies will play key roles in the studies of aroma components and key aromas in the Chinese liquors.