DICP OpenIR
Subject Area物理化学
Investigation of non-volatile components in chinese spirits by gas chromatography/mass Spectrometry
Zheng W(郑伟); Guo KL(郭坤亮); Lu X(路鑫); Ji KL(季克良); Yan LH(阎联合); Zhou SF(周申范); Xu GW(许国旺)
Conference NameDalian International Symposia and Exhibition on Chromatography
Conference Date2007-6-4
2007-06-04
Conference Place中国
Pages294/1
ISSN978-7-122-00450-5
Department十八室
Funding OrganizationCAS等
AbstractChinese spirit is a complex mixture of chemicals, and contains hundreds chemical constituents. Its main classes include esters, acids, alcohols, aldehydes, ketones, phenols, acetals, nitrogen-heterocyclic and sulfur-containing compounds. Detailed investigations have been carried out on Chinese spirit compositions, but most of them focused on volatile and semi-volatile components. Limited studies of non-volatile components affect comprehensive cognition on Chinese spirits. A derivatization-gas chromatography/ mass spectrometry (GC/MS) method was developed for characterization of non-volatile components in Chinese spirits. Derivatization conditions were investigated, including reaction temperature and time. Under optimized trimethylsilylation procedure, derivatives were separated and identified by GC/MS. Using the developed method, non-volatile components in Chinese spirits were identified, including high boiling point organic acid, esters, alcohols, sugar, acetals and pyrazines. Organic acids include C4-C20 fatty acid and lactic acid. Non-volatile alcohols include 2,3-butanediol, C10, C12 and C14 alcohols and some polyalcohol. Sugars include glucose, fructose, lactose and arabinose. The homologous series of saturated straight-chain fatty acids ethyl ester from C4-C20 were also detected. Non-volatile constitutes in four types typical Chinese spirits were compared. The results show that the most abundance of non-volatile constitutes in Maotai. It contains higher content organic acids and esters, and lower content sugars. Jiannanchun and Luzhoulaoxiao contain higher content sugars and lower content organic acids. The content of lactic acid and 2,3-butanediol in Maotai is far higher than that in other three types.
Language中文
Document Type会议论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/112574
Collection中国科学院大连化学物理研究所
Corresponding AuthorXu GW(许国旺)
Recommended Citation
GB/T 7714
Zheng W,Guo KL,Lu X,et al. Investigation of non-volatile components in chinese spirits by gas chromatography/mass Spectrometry[C],2007:294/1.
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