不同萃取剂提取参露米酒香气成分的比较

In this paper, dichloromethane, hexane and ether were used as extractant to leach aroma components in Senlu rice wine with liquid-liquid extraction method, and aroma component in wine were analyzed by GC-MS, proportion and constituent of aroma components in wine were compared. Research showed that aroma components can be well separated by extractant, lactic acid resin B, β-phenethyl alcohol were the main aroma components. Proportion and constituent were different in three isolates. The largest proportion of Aroma components in isolate was using dichloromethane as solvent, the second was n-hexane and the lowest was ethyl ether. The three extractants can not comprehensively reflect the chemical components of the sensory properties of the Senlu rice wine, and should be used in combination with different extractants.