摘要
利用固相微萃取-气质联用技术研究五粮液包包曲发酵过程中的挥发性成分。结果表明,共鉴定出137种挥发性成分,其中醛类19种、酯类40种、酮类8种、醇类15种、芳香族22种、吡嗪类12种、呋喃类7种、酸类3种、内酯类3种、萜烯6种、烃类化合物1种、杂环类化合物1种。其中,有26种物质是首次在大曲中发现。
The volatile compounds in the fermentation process of Wuliangye bulgy Daqu were investigated by SPME coupled with GC-MS. A total of 137 volatile compounds were identified, including 19 aldehydes, 40 esters, 8 ketones, 15 alcohols, 22 aromatics,12 pyrazines, 7 furans, 3 acids, 3 lactones, 6 terpinenes, 1 alkane, and 1 heterocyclic compound. Among them, 26 kinds of volatile compounds were reported for the first time.
引文
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