학술논문
一种萃取酒醅中低沸点挥发性成分的方法 / A method of extraction of the lower boiling volatile compounds from fermented grains
Document Type
Academic Journal
Author
郭家秀; 张宿义; 赵金松; 吴卫宇; 苏占元; 杨建刚; GUO Jiaxiu; ZHANG suyi; ZHAO Jinsong; WU Weiyu; SU Zhanyuan; YANG Jiangang
Source
中国酿造 / China Brewing. 36(12):144-148
Subject
Language
Chinese
ISSN
0254-5071
Abstract
分别采用水蒸汽蒸馏(SD)法、超声辅助溶剂萃取(UASE)法和蒸馏-微溶剂萃取(SD-MSE)法从浓香型白酒酒醅中提取挥发性成分,利用峰面积归一化法测定各成分的相对含量,通过对挥发性成分的气相色谱-质谱连用/自动化退卷积系统(GC-MS/AMDIS)对比分析.结果表明,SD、UASE及SD-MSE法分别鉴定出42种、71种、60种挥发性成分.SD、UASE及SD-MSE法分别测得的醇、酸、酯的相对含量分别为1.34％、6.61％、21.67％;1.03％、39.28％、37.42％;3.96％、9.97％、64.97％.由此可知,SD法对酸、酯的提取效果劣于另两种方法,UASE法对酸类物质萃取效果更佳,SD-MSE法对酯类物质的萃取效果更佳.和UASE法相比,SD-MSE法节约了大量溶剂,减少了样品转移次数,且待测液澄清透明,是一种适宜萃取糟醅中低沸点成分的方法.
Steam distillation (SD),ultrasonic assisted solvent extraction (UASE) and steam distillation-microsolvent extraction (SD-MSE) were used to extract volatile components fiom fermented grains,and the relative contents of volatile components were determined by peak area normalization method and analyzed by gas chromatography-mass spectrometry/automated mass spectral deconvolution & identification system (GC-MS/AMDIS).The results showed that 42,71 and 60 kinds of volatile components were identified by SD,UASE and SD-MSE method,respectively.The relative contents of alcohols,acids and esters were 1.34％,6.61％,21.67％;1.03％,39.28％,37.42％;3.96％,9.97％,64.97％ by SD,UASE and SD-MSE method,respectively.It could be concluded that the extraction effect of SD method on acids and esters was inferior to the other two methods,UASE method had better extraction effect on acids,and SD-MSE method had better extraction effect on esters.Compared with UASE method,SD-MSE could save a large amount of solvent,reduce the number of times for samples transfer,and the sample was clear and transparent,which was a kind of method suitable for extraction of low boiling volatile components in fermented grains.
Steam distillation (SD),ultrasonic assisted solvent extraction (UASE) and steam distillation-microsolvent extraction (SD-MSE) were used to extract volatile components fiom fermented grains,and the relative contents of volatile components were determined by peak area normalization method and analyzed by gas chromatography-mass spectrometry/automated mass spectral deconvolution & identification system (GC-MS/AMDIS).The results showed that 42,71 and 60 kinds of volatile components were identified by SD,UASE and SD-MSE method,respectively.The relative contents of alcohols,acids and esters were 1.34％,6.61％,21.67％;1.03％,39.28％,37.42％;3.96％,9.97％,64.97％ by SD,UASE and SD-MSE method,respectively.It could be concluded that the extraction effect of SD method on acids and esters was inferior to the other two methods,UASE method had better extraction effect on acids,and SD-MSE method had better extraction effect on esters.Compared with UASE method,SD-MSE could save a large amount of solvent,reduce the number of times for samples transfer,and the sample was clear and transparent,which was a kind of method suitable for extraction of low boiling volatile components in fermented grains.