%0 Journal Article
%T Extraction, preparation and identification of volatile compounds in Changyu XO brandy<br>张裕XO级白兰地挥发性成分的提取分离与鉴定
%A ZHAO Yuping
%A LI Jiming
%A XU Yan
%A DUAN Hui
%A FAN Wenlai
%A ZHAO Guangao
%A <br>赵玉平
%A 李记明
%A 徐岩
%A 段辉
%A 范文来
%A 赵光鳌
%J 色谱
%D 2008
%I 
%X A method for the preparation of volatile compounds in Changyu XO brandy was established. The volatile compounds were extracted using liquid-liquid extraction and then were separated into two fractions, namely, the acidic/water-soluble fraction and the neutral/basic fraction. The neutral/basic fraction was furthermore separated into 4 fractions using silica gel normal phase chromatography, and each fraction was then concentrated and analyzed using gas chromatography-mass spectrometry (GC-MS). In comparison with the pure standards and the retention indices (RI(s)) reported in the literature, a total of 302 volatile compounds were identified in Changyu XO brandy, including 30 alcohols, 35 aldehydes and ketones, 20 carboxylic acids, 104 esters, 24 substituted benzenes and derivatives, 14 phenolic derivatives, 14 acetals, 16 furan derivatives, 22 terpenic and norisoprenoidic derivatives and 23 others. It was demonstrated that this method of preparation was effective for the separation and concentration of volatile compounds in Changyu XO brandy.
%K gas chromatography-mass spectrometry (GC-MS)
%K identification
%K volatile compounds
%K brandy<br>气相色谱.质谱
%K 鉴定
%K 挥发性成分
%K 白兰地
%K 张裕
%K 白兰地
%K 挥发性成分
%K 提取
%K 分离与鉴定
%K Extraction
%K volatile
%K compounds
%K identification
%K 分组
%K 预处理方法
%K 结果
%K 物质
%K 萜烯
%K 呋喃类
%K 缩醛
%K 酚类
%K 衍生物
%K 苯同系物
%K 酯类
%K 酸类
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=4AEB961F2A1391CBE1AFD821EEF0889B&yid=67289AFF6305E306&vid=96C778EE049EE47D&iid=0B39A22176CE99FB&sid=D2742EEE6F4DF8FE&eid=8B59EA573021D671&journal_id=1000-8713&journal_name=色谱&referenced_num=1&reference_num=48