A Study About The Volatile Components And Ethyl Carbamate Of The Chinese Rice Wine

Rice wine is rich in nutrients and active substances.During fermentation,rice wine can produce such as amino acids,protides,functional oligosaccharide,phenols,vitamins and a variety of beneficial minerals elements,aromatic components,etc.It can be used for drink,medicinal and health care.With the improvement of people's health care consciousness,low-alcohol wine consumption increase year by year in recent years and rice wine as a low-alcohol,high nutrition and health protection,is very suitable for today's people drink due to improvement of life quality requirements;From the developing trend of modern alcohol consumption,people pay attention to rice wine.Therefore,raising the quality of yellow rice wine is imminent.This experiment is based on rice wine in shanxi as the research object,by headspace solid phase microextraction gc technique to study the volatile components in rice wine.In this paper,the research contents and the main conclusions are the following several aspects:1.A analysis method on volatile composition in rice wine was established.Using Head Space Solid-Phase Micro-Extractions and Gas Chromatgraphy-Mass Spectrometry analysis volatile composition in shanxi wine about qualitative and quantitative using peak area normalization method.It trespectively explores the extraction fiber,extraction temperature,extraction time and parse time for the effects of the extraction and the orthogonal experiment was carried out to determine the best extraction conditions.Results showed that 71 kinds of compounds were isolated from yellow wine.The main components include alcohols,acids,esters,aldehydes,ketones,phenols,etc,accounting for 40.402%,27.573%,27.782%,0.432%,2.001%,0.397%of the total amount of volatile components.Other compounds were identified,including furans,hydrocarbons,aromatic compounds,etc.Differences of main volatile compounds between Shaoxing and Shanxi rice wine were analyzed and evaluated.2.The research analyzed the volatile compounds of the differences between different rice wine.The research was mainly in Shanxi rice wine,Shaoxing Tapai Hua Tiao Chiew and Shaoxing Guyue Longshan Hua Tiao Chiew as the research object.Firstly,comparing the difference of volatile component in this three rice wine by HS-SPME/GC/MS and investigating the influence of different liquor-making raw materials for volatile components in rice wine was to discover the advantages of yellow rice wine in two places and promote the diversified development of yellow rice wine.Secondly,This study also compares the several varieties products of rice wine in shanxi,in order to improve the quality of rice wine and increase the diversity of products.3.This topic established quantitative analysis method of ethyl carbamate in rice wine by HS-SPME/GC/MSThe research analyzed and optimized the quantitative analysis method of ethyl carbamate of Shanxi rice wine by the HS-SPME/GC/MS.Results showed that the best extraction is the sample diluted for 5 times and alkaline solution and extracting temperature is 70 ?.The limits of detection and quantitation were 0.6 u g/L and 2 ? g/L.the recovery rate is between 91.2%?94.3%.the relative standard deviation is 1.8%.This method can be used for quantitative analysis of ethyl carbamate.This study aims to investigate the content of ethyl carbamate in shanxi rice wine,in order to provide experimental data and further analysis the quantitation of ethyl carbamate in rice wine.