Determination Of Volatile Compounds In New And Old ShaoXing Rice Wine By Gas Chromatography And Mass Spectrometry Coupled To Purge And Trap Method

In order to study the aroma materials of rice wine and the cause of their form, we took detailed analysis on some typical shaoxing rice wine by using advanced analytical method and instrument. Origin and reaction mechanism of flavor materials in new and old shaoxing rice wine were studied.This thesis consists of three parts:1. The theories and equipments of purge and trap was introduced, and the applications of purge and trap in the determination of the volatile compounds are reviewed.2. A new, simple, rapid and solvent-free sample handling method was developed for the determination of volatile compounds in ShaoXing rice wine by purge and trap coupled with gas chromatography-mass spectrometry. Experimental variables including chromatographic column, antifoaming agent, dry time, diluted proportion and purge time. The method was feasible. 3. Through to analysis of volatile compounds in new and old, differences of volatile flavor materials were obtained. The flavor materials intensity has determined initially in shaoxing rice Wine By using the flavor material threshold value. Origin and reaction mechanism of flavor materials were studied. thus obtained the different storematurity shaoxing rice Wine on flavor matter significance difference.Along with the storage time of ShaoXing rice wine increasing, the content of ethyl lactate,ethyl acetate,diethy succinate,ethyl formate,ethyl propionate,ethyl isobutyrate,isovaleraldehyde and benzaldehyde increased, the content of furfural,β- phenethyl alcoho(?),isoamylol,isobutanol,n-propyl alcohol,n-butyl alcohol and n-pentanol decreased. Provide a reference for the next research different storematurity yellow wine of volatile compounds.