CAJ | 학술논문

用顶空-固相微苹取法和同时蒸馏萃取法研究了酒用粮食中的挥发性香气成分，采用不同极性和不同膜厚的萃取头进行顶空固相微萃取，使用二氯甲烷、乙醚等作为有机溶剂进行同时蒸馏，用GC／MS对萃取成分进行定性检测。结果表明，项空-固相微萃取法宜采用中等极性和中等膜厚的萃取头，同时蒸馏萃取法用二氯甲烷作为有机溶剂较合适，两种方法结合可以更全面地测定粮食的香气成分.
용정공-고상미평취법화동시증류췌취법연구료주용양식중적휘발성향기성분，채용불동겁성화불동막후적췌취두진행정공고상미췌취，사용이록갑완、을미등작위유궤용제진행동시증류，용GC／MS대췌취성분진행정성검측。결과표명，항공-고상미췌취법의채용중등겁성화중등막후적췌취두，동시증류췌취법용이록갑완작위유궤용제교합괄，량충방법결합가이경전면지측정양식적향기성분.
The volatile components of grains used for liquor-making were analyzed by headspace-solid phase micro-extraction method and simul- taneous distillation ＆ extraction method. Different polarity and extraction fibers of different thickness were used in headspace- solid phase micro-extraction. Dichloromethane, diethyl ether or other organic solvent were used in simultaneous distillation ＆ extraction. GC / MS was used for qualitative detection of the extractives. The results showed that medium polarity and extraction fibers of medium thickness were the best choice, and dichloromethane as organic solvent was more suitable.The use of the above two methods could entirely realize the detection of the flavoring components of grains.