| 中国白酒中挥发性成分研究进展 |
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| 引用本文： | 刘玉平,黄明泉,郑福平,陈海涛,孙宝国.中国白酒中挥发性成分研究进展[J].食品科学,2010,31(21):437-441. |
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| 作者姓名： | 刘玉平 黄明泉 郑福平 陈海涛 孙宝国 |
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| 作者单位： | 北京工商大学化学与环境工程学院，食品添加剂与配料北京高校工程研究中心 |
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| 基金项目： | 北京市教委市属高等学校人才强教计划资助项目(PHR201008244) |
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| 摘 要： | 中国白酒中的挥发性成分对白酒的香型和风格起着重要作用，本文总结国内近十年来在采用直接进行气质联用、溶剂萃取与气质联用、固相微萃取技术与气质联用等技术提取和分析中国白酒中挥发性成分所做的研究工作，对白酒中挥发性香成分的来源、作用以及影响白酒中挥发性成分的因素进行了简单归纳。分析表明：固相微萃取与气质联用是比较简单方便、有效提取和分析白酒中挥发性成分的方法。
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| 关 键 词： | 中国白酒 挥发性成分 提取 分析 |
| 收稿时间： | 2010-08-24 |
Recent Advances in Extraction and Analysis of Volatile Flavor Compounds in Chinese Liquor |
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| LIU Yu-ping,HUANG Ming-quan,ZHENG Fu-ping,CHEN Hai-tao,SUN Bao-guo.Recent Advances in Extraction and Analysis of Volatile Flavor Compounds in Chinese Liquor[J].Food Science,2010,31(21):437-441. |
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| Authors: | LIU Yu-ping HUANG Ming-quan ZHENG Fu-ping CHEN Hai-tao SUN Bao-guo |
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| Affiliation: | (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Chemical and Environmental
Engineering, Beijing Technology and Business University, Beijing 100048, China) |
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| Abstract: | Volatile flavor compounds play an important role for the type and style of Chinese liquor. This paper summarizes the applications of gas chromatography-mass spectrometry (GC-MS) without sample pretreatment and with solvent extraction or solid-phase microextraction to analyze the volatile components in Chinese liquor reported in the recent decade. Moreover, the sources, roles and affecting factors of volatile components in Chinese liquor are summed up briefly. In conclusion, solid-phase microextraction coupled with GC-MS is comparatively more simple and effective method for the analysis of volatile composition of Chinese liquor. |
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| Keywords: | Chinese liquor volatile flavor compounds extraction analysis |
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