| 白兰地蒸馏主要挥发性成分变化规律研究 |
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| 引用本文： | 王磊,张葆春,申春华,裴广仁,刘其耸,赵玉平. 白兰地蒸馏主要挥发性成分变化规律研究[J]. 农产品加工．学刊, 2010, 0(2): 23-25,29. DOI: 10.3969/j.issn.1671-9646(X).2010.02.007 |
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| 作者姓名： | 王磊 张葆春 申春华 裴广仁 刘其耸 赵玉平 |
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| 作者单位： | 1. 烟台大学食品科学与工程研究所,山东,烟台,264005
2. 张裕集团公司技术中心,山东,烟台,264005 |
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| 摘 要： | 对张裕公司原白兰地在蒸馏过程中不同时段的主要挥发成分进行分析。采用顶空固相微萃取(HS—SPME)和气相色谱—质谱联用(GC—MS)方法,分析了甲醇、乙醛、乙酸已酯、1-丙醇、异丁醇和异戊醇在白兰地蒸馏时的变化规律。结果发现,比乙醇沸点低的2种物质(乙醛和乙酸乙酯)在酒头中的含量较高;比乙醇沸点高的3种物质(1-丙醇、异丁醇和异戊醇)在酒头末期和酒身前期中的含量较高;甲醇的沸点虽然比乙醇低,但它在酒头和酒尾中的含量都较高,在酒身中的含量较低。
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| 关 键 词： | 白兰地 蒸馏 HS—SPME GC—MS |
Study on the Change Rule of Volatile Compounds in Brandy during Distillation |
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| Wang Lei,Zhang Baochun,Shen Chunhua,Pei Guangren,Liu Qisong,Zhao Yuping. Study on the Change Rule of Volatile Compounds in Brandy during Distillation[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(2): 23-25,29. DOI: 10.3969/j.issn.1671-9646(X).2010.02.007 |
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| Authors: | Wang Lei Zhang Baochun Shen Chunhua Pei Guangren Liu Qisong Zhao Yuping |
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| Affiliation: | 1. Institute of Food Science and Engineering/a>;Yantai University/a>;Yantai/a>;Shandong 264005/a>;China/a>;2. Center of Science and Technology/a>;Zhangyu Group Co./a>;Ltd./a>;China |
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| Abstract: | Headspace solid-phase micro-extraction (HS- SPME) and gas chromatography coupled with mass spectrometry (GC- MS) were used to study the elution regularity of methyl alcohol,acetaldehyde,ethyl acetate,1- propanol,isobutyl alcohol and isoamyl alcohol (isopentano)l in brandy during distillation,on the basis of experiments of Changyu brandy. The results showed that acetaldehyde and ethyl acetate were found in higher concentrations in the head cut,first overhead fraction, of the distillation and have lower boili... |
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| Keywords: | HS-SPME GC-MS |
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