董文静,钱承敬,穆蕾,谢云峰,王书雅,杨永坛.顶空固相微萃取-气相色谱-质谱法分析馥郁香型白酒风味物质[J].食品安全质量检测学报,2018,9(10):2362-2368
顶空固相微萃取-气相色谱-质谱法分析馥郁香型白酒风味物质
Analysis of flavor compounds of Fuyu flavor liquor by head space-solid phase microextraction with gas chromatography-mass spectrometry
投稿时间:2018-03-29  修订日期:2018-05-18
DOI:
中文关键词:  馥郁香型白酒  顶空固相微萃取  气相色谱质谱法  风味物质
英文关键词:Fuyu flavor liquor  head space-solid phase microextraction  gas chromatography-mass spectrometry  flavor compounds
基金项目:
作者单位
董文静 中粮营养健康研究院 
钱承敬 中粮营养健康研究院 
穆蕾 中粮营养健康研究院 
谢云峰 中粮营养健康研究院 
王书雅 中粮营养健康研究院 
杨永坛 中粮营养健康研究院 
AuthorInstitution
DONG Wen-Jing COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety 
QIAN Cheng-Jing COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety 
MU Lei COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety 
XIE Yun-Feng COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety 
WANG Shu-Ya COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety 
YANG Yong-Tan COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety 
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中文摘要:
      目的 建立馥郁香型白酒风味物质的顶空固相微萃取-气相色谱-质谱分析方法。方法 采用顶空固相微萃取法(head space-solid phase microextraction, HS-SPME)和气相色谱-质谱联用法(gas chromatography- mass spectrometry, GC-MS)萃取及分析馥郁香型白酒中的风味成分, 考察了稀释倍数、加盐处理与否、萃取时间、处理温度和萃取头类型对风味物质分析的影响。结果 馥郁香型白酒风味物质的顶空固相微萃取-气相色谱质谱法最佳条件为: 50 μm/30 μm DVB/CAR/PDMS Stableflex (grey)固相微萃取头, 预处理时间120 s, 处理温度60 ℃, 预振荡速度300 r/min, 萃取时间2400 s, 解析时间300 s, 解析温度300 ℃, 稀释倍数为5:1, 氯化钠加入量约2 g。结论 建立的方法快速、简单, 可用于白酒风味物质的检测。
英文摘要:
      Objective To establish a method for the determination of flavor compounds from Fuyu flavor liquor by head space-solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). Methods The flavor compounds of Fuyu flavor liquor were extracted and analyzed by HS-SPME and GC-MS. The effects of dilution multiple, salt treatment, extraction time, temperature and extraction head type on flavor analysis were investigated. Results The optimal conditions for HS-SPME and GC-MS of flavor compounds from Fuyu flavor liquor were as follows: extraction head was 50 μm/30 μm DVB/CAR/PDMS Stableflex (grey), pre-extraction time was 120 s, extraction temperature was 60 ℃, pre-incubation speed of 300 r/min, extraction time was 2400 s, desorption time was 300 s, desorption temperature was 300 ℃, dilution ratio was 5:1, and sodium chloride was 2 g. Conclusion This method is rapid and simple, which can be used for the detection of liquor flavor.
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