Research Article | OPEN ACCESS
Analysis on Main Aromatic Components of Chinese Traditional Fen-flavor Sichuan Xiaoqu Liquor by GC with Direct Injection
1Jian-Gang Yang, 1He-Chuan Wu, 1Jian Zhou, 2Su-Yi Zhang, 1Xiao Dou and 1Ying-Ying Ma
1College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000
2Luzhou Lao Jiao Co., Ltd., Louzhou 646000, China
Advance Journal of Food Science and Technology 2016 1:1-7
Received: June 24, 2015 | Accepted: August 2, 2015 | Published: September 05, 2016
Abstract
Commercially available Sichuan Xiaoqu Liquor of Chongqing Jiangjin, Chongqing Yongchuan, Sichuan Kaijiang, Sichuan Zigong were studied in this experiment. Gas Chromatography (GC) with direct injection was used for analysis on main aromatic components i.g., fusel oil (advanced alcohol), ethyl acetate, etc. The results showed that chromatogram with the similar peaks and kinds of aromatic components in four samples. And the highest among all aromatic components in Xiaoqu Liquor samples of Chongqing Jiangjin, Chongqing Yongchuan, Sichuan Kaijiang were isoamyl alcohol. The concentrations in these saples were 99.53 mg/100 mL, 117.01 mg/100 mL, 77.21 mg/100 mL, respectively. But the highest in the liquor of Sichuan Zigong was the ethyl acetate, mass concentration was up to 208.08 mg/100 mL. Isoamyl alcohol and normal propyl alcohol had close quantity relative ratio relationships in four samples, the ratio respectively were 1.0, 1.2, 1.1, 1.5, isoamyl alcohol and isobutyl alcohol ratio were 2.5, 1.8, 2.2, 2.4, respectively. Special ratio relationships among fusel oil can be used as a sign of Sichuan Xiaoqu Liquor. The main aromatic components of recovery test results was 82.09-116.53%, Relative Standard Deviation (RSD) was 1.23-6.88%. The method had fine accuracy and precision and suitable for quantitative analysis of aromatic constituents of Sichuan Xiaoqu Liquor.
Keywords:
Gas chromatography, quantitative analysis, sichuan xiaoqu liquor,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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