食品工业科技2012，Vol.33Issue(6)：95-98,101,5.
汾酒香味成分分析及定量结构-色谱保留相关研究
Component analysis and quantitative structure-retention relationship study of aroma compounds in fen liquor
摘要
Abstract
Fen liquor was selected as the objective and its aroma components were studied by gas chromatography/mass spectrometry. To predict the retention times of aroma components in Fen liquor, the quantitative structure-retention relationship models were generated by using Steric and Electronic Descriptors （SEDs）.It was found that retention times of the aroma components in Fen liquor had good relationships with different selected SEDs parameters.The correlation coefficients（R）for the built models were. esters R = 0.991, alcohols R =0.995,acids R = 0.995, ethers and hydrocarbons R = 0.995, aldehydes and ketones R = 0.969, and the leave- one- out （ LOO ） cross- validation coefficients （ RLoo ） were： esters RLoo = 0.986, alcohols RLoo = 0.986, acids RLoo =0.991,ethers and hydrocarbons RLoo = 0.944, aldehydes and ketones RLoo = 0.932.Results showed that the models were of good stability and predictability, and they were useful to develop methods for identifying and separating aroma components in Chinese liquor.关键词
白酒/香味成分/气相色谱／质谱联用/定量结构-色谱保留相关Key words
Chinese liquor/aroma compounds/gas chromatography/mass spectrometry/quantitative structure-retention relationship分类
轻工纺织引用本文复制引用
乔华,李美萍,马艳红,费珊珊,张生万..汾酒香味成分分析及定量结构-色谱保留相关研究[J].食品工业科技,2012,33(6):95-98,101,5.基金项目
山西省回国留学人员科研项目 （）
山西省山西大学研究生优秀创新项目（20093029）. （）
