酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
1期
55-58
,共4页
叶华夏%谢正敏%练顺才%李杨华
葉華夏%謝正敏%練順纔%李楊華
협화하%사정민%련순재%리양화
糠壳%GC-O%同时蒸馏萃取%固相微萃取%大体积进样%风味%白酒
糠殼%GC-O%同時蒸餾萃取%固相微萃取%大體積進樣%風味%白酒
강각%GC-O%동시증류췌취%고상미췌취%대체적진양%풍미%백주
bran shell%GC-O%SDE%SPME%LVI%flavour%Baijiu(liquor)
采用同时蒸馏萃取法（SDE）和固相微萃取法研究了酿酒用糠壳的挥发性气味成分。用GC-MS采用大体积进样方式分析，共检出糠壳气味成分物质175种，其中，烃类14种，醛类16种，酮类13种，醇类11种，酸类4种，酯类11种，苯类30种，其他类33种，未知物43种，对比蒸前、蒸后糠壳成分的差异，为白酒中糠味异杂味的控制提供一定的参考。
採用同時蒸餾萃取法（SDE）和固相微萃取法研究瞭釀酒用糠殼的揮髮性氣味成分。用GC-MS採用大體積進樣方式分析，共檢齣糠殼氣味成分物質175種，其中，烴類14種，醛類16種，酮類13種，醇類11種，痠類4種，酯類11種，苯類30種，其他類33種，未知物43種，對比蒸前、蒸後糠殼成分的差異，為白酒中糠味異雜味的控製提供一定的參攷。
채용동시증류췌취법（SDE）화고상미췌취법연구료양주용강각적휘발성기미성분。용GC-MS채용대체적진양방식분석，공검출강각기미성분물질175충，기중，경류14충，철류16충，동류13충，순류11충，산류4충，지류11충，분류30충，기타류33충，미지물43충，대비증전、증후강각성분적차이，위백주중강미이잡미적공제제공일정적삼고。
The volatile odor components of bran shell were extracted by simultaneous distillation extraction method (SDE) and headspace-solid phase micro extraction method (SPME) and then analyzed by GC/MS with large volume direct injection. 175 odor compounds were detected in bran shell including 14 hydrocarbons,16 aldehydes,13 carbonyl compounds, 11 alcohols,4 acids,11 esters,30 benzenes, 33 other compounds and 43 unknown compounds. The difference in odor components in bran shell before and after cooking and steaming was analyzed, which could pro-vide useful reference for the control of bran taste in liquor.
