Characterization of organic matter in sauce-aroma Chinese liquors by GC-MS and high resolution mass spectrometry

被引：1
|
作者：
Song, Yue [1 ]
Xie, Lingyuan [1 ]
Li, Jiahao [1 ]
Shen, Zhouyang [1 ]
机构：
[1] China Univ Petr, Coll Chem Engn & Environm, Beijing 102249, Peoples R China
来源：
2020 INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT AND BIOENGINEERING (ICEEB 2020) | 2020年 / 185卷
关键词：
D O I：
10.1051/e3sconf/202018504021
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
In this study, a total of 25 main compounds of three sauce-aroma Chinese liquors were identified by GC-MS and high-resolution mass spectrometry, and 6 of them (methyl palmitate, ethyl palmitate, methyl linoleate, ethyl linoleate, methyl oleate, and ethyl oleate) were speculated to be characteristic substances of the Maotai series with sauce-aroma type. This study aims to find out the characteristic fingerprint of Chinese liquor and provide a new way for the rapid identification of liquor type and quality. Further experiments are needed to verify the suppose.
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页数：5
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