快速气相色谱法分析白酒中的香味组分

中国的传统白酒里含有多种香味组分,包括醇类、醛类、酸类和酯类,它们的比率决定着白酒的香型和品质。这些组分可以使用气相色谱仪进行很好的分析并定性和定量。为了缩短分析时间,建立了一种快速检测白酒中香味组分的气相色谱法。采用该方法，用20 m×0.1 mm×0.1 μm的熔融石英毛细管柱在12 min之内完成了对白酒中香味组分的分析，分析时间只是传统色谱方法的三分之一。该方法的重现性良好。

Analysis of Flavor Compositions of Chinese Distillate Spirits by Fast Gas Chromatography

Many kinds of flavor compositions exist in Chinese traditional distillate spirits (liquor), including alcohols, aldehydes, organic acids and esters, the ratios of which decide the flavor and quality of the liquor. In general, these components can be analyzed qualitatively and quantitatively by gas chromatography. However, the traditional analytical method takes longer analysis time. To shorten the analysis time, a fast gas chromatographic method was developed for analyzing the flavor compositions in Chinese liquors. Good results were obtained using a 20 m x 0.1 mm x 0.1 microm fused-silica capillary column with analysis time within 12 minutes. Moreover, the reproducibility of this method was also very good, and the relative standard deviations (RSDs) of most components were less than 5% except the acids because of their higher boiling points.