| 玉米蒸煮香气成分的研究 |
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| 引用本文： | 谢正敏,练顺才,叶华夏,李扬华,廖勤俭,王小琴.玉米蒸煮香气成分的研究[J].酿酒科技,2012(9):68-71. |
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| 作者姓名： | 谢正敏 练顺才 叶华夏 李扬华 廖勤俭 王小琴 |
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| 作者单位： | 五粮液股份有限公司技术中心,四川宜宾,644007 |
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| 摘 要： | 结合同时蒸馏萃取法（SDE）和固相微萃取法测定五粮液酿酒用玉米的挥发性香气成分。用GC-MS以大体积进样方式分析,共检出99种组分,其中烃类18种,醛类13种,酮类15种,醇类12种,酸类7种,酯类9种,苯类13种,酚类3种,杂环类9种。含量较高的有2,4-葵二烯醛（1.116%）、苯并噻唑（2.666%）、4-乙烯基愈创木酚（2.231%）、2,3-二氢苯并呋喃（1.982%）等。并对不同品种的玉米香气成分进行了比较。
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| 关 键 词： | 玉米 香气成分 同时蒸馏萃取 固相微萃取 大体积进样 |
Research on the Flavoring Compositions of Maize |
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| XIE Zhengmin,LIAN Shuncai,YE Huaxia,LI Yanghua,LIAO Qinjian and WANG Xiaoqin.Research on the Flavoring Compositions of Maize[J].Liquor-making Science & Technology,2012(9):68-71. |
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| Authors: | XIE Zhengmin LIAN Shuncai YE Huaxia LI Yanghua LIAO Qinjian and WANG Xiaoqin |
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| Affiliation: | (Technical Center of Wuliangye Co.Ltd,Yibin,Sichuan 644007,China) |
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| Abstract: | The volatile flavoring compositions of maize were extracted by SDE coupled with headspace-solid phase micro extraction method(SPME) and then analyzed by GC/MS with large volume direct injection sample.99 compounds were detected including 18 hydrocarbons,13 aldehydes,15 carbonyl compounds,12 alcohols,7 acids,9 esters,13 aromatic compounds,3 phendic derivates,and 9 mixed-loop compounds.The principal flavoring compositions were trans-2-trans-4-decadienal(1.116 %),2-mehtoxy-4-vinylphenol(2.231 %),2,3-dihydro-benzufuran(1.982 %) etc.Besides,the difference of flavoring compositions of maize of different species was compared. |
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| Keywords: | flavoring compositions SDE SPME LVI |
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