Study on the Qualitative Analysis of Nitrogenous Compounds in Chinese Liquor

Abstract:

Pyrazines are one of the most important flavors in Chinese liquor. The method was developed for determination of nitrogenous compounds in Chinese liquor, especially pyrazines composition in Moutai liquor. The method was optimized by adjusting the extraction process and introducing the purification steps for removing the esters and polyhydric alcohol, which improved the the instruments detection rate of the target components effectively. A total of 56 kinds of nitrogenous compounds were detected in Moutai liquor, including 35 kinds of pyrazines and 21 kinds of other nitrogenous compounds.