采用固相微萃取-气相色谱/质谱联用技术对韩国酒精饮料和日本清酒中的挥发性风味成分进行定量分析。
Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS.
作者信息
Kang Hyang-Rin, Hwang Han-Joon, Lee Jang Eun, Kim Hye Ryun
机构信息
2Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea.
1Traditional Alcoholic Beverage Research Team, Korea Food Research Institute, Sungnam, Gyeonggi, 13539 Korea.
出版信息
Food Sci Biotechnol. 2016 Aug 31;25(4):979-985. doi: 10.1007/s10068-016-0159-7. eCollection 2016.
Quantitative analysis of the volatile flavor components in Korean alcoholic beverages ( and ) and Japanese sake was carried out using SPME-GC/MS. Fusel oils (n-butyl alcohol, isobutyl alcohol, isoamyl alcohol, and phenethyl alcohol), ethyl esters (ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and ethyl caprate) and aldehydes (furfural and benzaldehyde) were analyzed quantitatively by an 85 μm SPME fiber (carboxen/polydimethylsiloxane) using internal standards (1-pentanol-1-C and methyl nonanoate). Phenethyl alcohol (85-216 ppm) and isoamyl alcohol (38-115 ppm) constituted the majority of fusel oils in all the samples. Acetic acid was detected in sour at a high level (0.02-0.14 ppm) compared with and sake. A very high level of total ethyl esters (ethyl acetate, isoamyl acetate, ethyl caprate, and phenethyl acetate), having fruit and flower flavor, was found in . Processing the volatile flavor data by multivariate partial least squares discriminant analysis, , , and sake showed cluster separation.
采用固相微萃取-气相色谱/质谱联用（SPME-GC/MS）技术对韩国酒精饮料（和）以及日本清酒中的挥发性风味成分进行了定量分析。使用内标物（1-戊醇-1-C和壬酸甲酯），通过85μm固相微萃取纤维（碳分子筛/聚二甲基硅氧烷）对杂醇油（正丁醇、异丁醇、异戊醇和苯乙醇）、乙酯（乙酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯和癸酸乙酯）以及醛类（糠醛和苯甲醛）进行了定量分析。在所有样品中，苯乙醇（85 - 216ppm）和异戊醇（38 - 115ppm）构成了杂醇油的主要成分。与和清酒相比，在酸中检测到的乙酸含量较高（0.02 - 0.14ppm）。在中发现了含量非常高的具有果香和花香的总乙酯（乙酸乙酯、乙酸异戊酯、癸酸乙酯和苯乙酸乙酯）。通过多变量偏最小二乘判别分析对挥发性风味数据进行处理后，、和清酒呈现出聚类分离。
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