白酒酒糟中有机酸的分离提取及香气成分分析

Analysis of Organic Acids and Flavoring Compositions Extracted from Distiller's Grains

摘要: 应用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析酒糟中香气成分,共鉴定出44种香气成分。总酸含量为3.87%的酒糟经水提取、膜处理后得到澄清透明的提取液,应用HS-SPME-GC-MS分析提取液中香气成分,共鉴定出20种香气成分;应用高效液相色谱(HPLC)分析提取液中8种有机酸,其中乳酸含量达1.84%。采用分子蒸馏进一步分离提取液中高沸点的乳酸,馏出物中乳酸经HPLC分析,含量达24.1%。结果表明,分子蒸馏能够实现乳酸的分离。

Abstract: The flavoring compositions of the distiller's grains were analyzed by headspace solid phase micro-extraction-gas chromatography-mass spectrometer(HS-SPME-GC-MS),44 flavoring compositions were identified. The extracts of the distiller's grains(3.87% acids content)was clear after membranes clarification. The flavoring compositions of the extracts were analyzed by HS-SPME-GC-MS,20 flavoring compositions were identified. 8 organic acids of the extracts were analyzed by high performance liquid chromatography(HPLC),and the lactic acid content was 1.84%. The lactic acid was further extracted by molecular distillation,and the distilled product were analyzed by HPLC,and the lactic acid content reached 24.1%. The results showed that the lactic acid can be extracted by molecular distillation.