CAJ | 학술논문

采用溶剂法和水蒸汽蒸馏法提取中国劲酒的挥发性风味物质，用气相色谱一质谱联用法（GC—MS）对其化学组分进行分离及鉴定。结果表明，共定性出30种化学成分，其中挥发性风味物质中的主要识别成分及部分功能性微量成分为：乙酸龙脑酯、丁香酚及其异构体、十八碳二烯酸以及二十二碳六烯酸（DHA）；丁香酚及其异构体占挥发性成分的4．85％（以峰面积计）：有机溶剂提取与水蒸汽蒸馏相结合法可快速提取劲酒中的挥发性风味物质。
채용용제법화수증기증류법제취중국경주적휘발성풍미물질，용기상색보일질보련용법（GC—MS）대기화학조분진행분리급감정。결과표명，공정성출30충화학성분，기중휘발성풍미물질중적주요식별성분급부분공능성미량성분위：을산용뇌지、정향분급기이구체、십팔탄이희산이급이십이탄륙희산（DHA）；정향분급기이구체점휘발성성분적4．85％（이봉면적계）：유궤용제제취여수증기증류상결합법가쾌속제취경주중적휘발성풍미물질。
The volatile flavoring substances of Jing wine were extraced by organic solvent method and steam distillation. GC-MS analysis was conducted to identify their chemical structures. The results indicated that there identified 30 kinds of chemcial compounds, the main flavoring substances and functional trace components included bormeol acetate, cugnol, 9,12-octadecadienoic acid, and 4,7,10,13,16,19- docosahexaenoicacid methylester （DHA）, eugnol and eugnol isomer accounted for 4.85 % of the total content of volatile flavoring substances （counted by peak area）, and the combination of organic solvent method and steam distillation could rapidly extract the volatile flavoring substances of Jing wine.