郭云霞,李 娜,程 伟,薛锡佳,陈雪玲.液液萃取与顶空固相微萃取结合气相色谱-质谱法分析金种子馥合香白酒香气成分的比较[J].食品安全质量检测学报,2021,12(23):9056-9061
液液萃取与顶空固相微萃取结合气相色谱-质谱法分析金种子馥合香白酒香气成分的比较
Comparison of volatile aroma components of Jinzhongzi Fuhe-xiang Baijiu by liquid-liquid extraction and headspace solid phase microextraction combined with gas chromatography-mass spectrometry
投稿时间:2021-08-10  修订日期:2021-11-29
DOI:
中文关键词:  馥合香白酒  挥发性成分  液液萃取  顶空固相微萃取  气相色谱-质谱法
英文关键词:Fuhe-xiang Baijiu  volatile aroma components  liquid-liquid extraction  headspace solid phase microextraction  gas chromatography-mass spectrometry
基金项目:2018年度金种子酒业与江南大学校企合作研究项目(JKY2018-J01)、2019年度阜阳市第四批高层次创新创业领军人才科研补助支持项目(阜组办[2019]-17-JKY2020-W04)、2020年度阜阳市自筹经费科技计划项目(FK2020-81136)
作者单位
郭云霞 宜宾职业技术学院五粮液技术与食品工程学院 
李 娜 安徽金种子酒业股份有限公司 
程 伟 安徽金种子酒业股份有限公司 
薛锡佳 安徽金种子酒业股份有限公司 
陈雪玲 宜宾职业技术学院五粮液技术与食品工程学院 
AuthorInstitution
GUO Yun-Xia School of Wuliangye Technology and Food Engineering, Yibin Vocational & Technical College 
LI Na Jinzhongzi Distillery Co., Ltd 
CHENG Wei Jinzhongzi Distillery Co., Ltd 
XUE Xi-Jia Jinzhongzi Distillery Co., Ltd 
CHEN Xue-Ling School of Wuliangye Technology and Food Engineering, Yibin Vocational & Technical College 
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中文摘要:
      目的 明确不同前处理方法对金种子馥合香白酒香气成分的提取效果, 确定较适宜的萃取方法。方法 分别采用液液萃取法(liquid-liquid extraction, LLE)和顶空固相微萃取法(headspace solid phase microextraction, HS-SPME)作为酒样的前处理方法提取金种子馥合香白酒中的香气成分, 再结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)进行定性与相对定量分析。结果 2种不同前处理方法检出的共有组分有28种, 特有组分分别有35种和18种。LLE对酯类、醇类、酸类以及其他非挥发性物质具有很好的萃取效果, 但是对于易挥发性物质的萃取效果较差; HS-SPME对痕量、易挥发性的物质具有较好的萃取效果, 但对难挥发性物质的萃取效果较差。LLE能富集到较多种类的香气成分, HS-SPME能富集到更高含量的香气成分。结论 酒样的2种不同前处理方法各有特点, 可为白酒香气成分的分析提供更加全面完整的数据支持。
英文摘要:
      Objective To clarify the effect of different pre-treatment methods on the extraction of aroma components in Jinzhongzi Fuhe-xiang Baijiu, and determine the suitable extraction method. Methods Liquid-liquid extraction (LLE) and headspace solid-phase microextraction (HS-SPME) were used as a pre-treatment method to extract the aroma components in Jinzhongzi Fuhe-xiang Baijiu, combined with gas chromatography-mass spectrometry (GC-MS), the qualitative and relative quantitative analysis were carried out. Results There were 28 common species in total, 35 species and 18 species in endemic by the 2 kinds of different pretreatment methods. LLE had a good extraction effect for esters, alcohols, acids and other non-volatile aroma compounds, but not suitable for volatile aroma components; HS-SPME had a good extraction effect for trace and volatile aroma components, and the effect of the extraction of non-volatile aroma compounds was poor. LLE could concentrate more kinds of non-volatile aroma substances, and HS-SPME could concentrate more volatile aroma components. Conclusion Two kinds of different pre-treatment methods of Baijiu samples have their own characteristics, which can provide more comprehensive and complete data support for the determination of aroma components in Baijiu.
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