陕西科技大学学报（自然科学版）Issue(2)：113-116,129,5.
玉米稠酒风味特征及氨基酸含量分析
Corn thick wine flavor characteristics and analysis of amino acids
摘要
Abstract
In order to explore flavor features of corn thick wine ,flavory substances in the thick wine was analyzed by utilizing solid-phase microextraction in conjunction with GC-MS tech-nique .With random Xcalibur work station NIST2002 standard spectrum library ,various fla-vor ingredients in total ion spectrogram were comprehensive analyzed and 35 volatile flavor ingredients were identified .As a result ,it was determined preliminary that ethyl acetate might be the main flavory substance of the thick wine .Adopting ninhydrin post-column deri-vatization high-performance liquid chromatography ,amino acid components in the corn thick wine were analyzed .By regression analysis of standard amino acid spectrogram ,it was proved that correlation coefficients of various amino acids in linear range for this method were all greater than 0 .99 ,and RSD smaller than 3% .So this method has good linear correlation and high stability and may be used for determination of amino acids in corn thick wine .The ex-perimental results showed that the corn thick wine contains 14 types of amino acids ,the total content of amino acids is higher than that in beer and Semen coicis wine ,and composition proportion of various essential amino acids is higher than the requirement of the FAO/WHO pattern .关键词
风味物质/GC-MS/氨基酸/茚三酮柱后衍生/高效液相/玉米稠酒Key words
flavor substance/GC-MS/amino acids/ninhydrin post-column derivatization/high-performance liquid chromatography/corn thick wine分类
轻工纺织引用本文复制引用
贺小贤,郑茂奎,彭光杰,余泽红,丁勇,孙宏民,刘欢..玉米稠酒风味特征及氨基酸含量分析[J].陕西科技大学学报（自然科学版）,2014,(2):113-116,129,5.基金项目
国家自然科学基金项目（31301059）；咸阳市科技计划项目（2010K05-03）；西安市科技计划项目（NC1120（3）） （）
