离子迁移谱法检测蒸馏酒中4种风味成分

Determination of 4 flavor components in distilled liquor by ion mobility spectrometry

中文关键词:  离子迁移谱法  风味成分  蒸馏酒

英文关键词:ion mobility spectrometry  flavor component  distilled liquor

中文摘要:

      目的 建立一种蒸馏酒中风味成分分析的气相色谱-离子迁移谱检测方法。方法 以韩国真露烧酒为研究对象, 利用全自动顶空进样, 气相色谱-离子迁移谱法(GC-IMS)对样品中的正庚酸、正辛酸、己酸丁酯、月桂酸乙酯等4种风味化合物进行外标法分析检测, 得到0~20 mg/L浓度范围内4种化合物的离子迁移谱回归曲线。结果 本方法在25 min内完成样品的平衡、进样和分析。样品中4种风味化合物的含量分别为: 正庚酸 3.6 mg/L, 正辛酸 2.1 mg/L, 己酸丁酯 1.7 mg/L, 月桂酸乙酯 4.2 mg/L。结论 与传统的分析手段相比, 离子迁移谱法操作简单, 检测速度快, 灵敏度高, 在食品风味物质分析等领域具有广阔的应用前景。

英文摘要:

      Objective To develop a gas chromatography-ion mobility spectrometry (GC-IMS) method to analyze flavor components in distilled liquors. Methods To detect heptanoic acid, octanoic acid, butyl hexanoate and ethyl laurate in JINRO soju samples, a GC-IMS method with automatic headspace sampling system was applied and compared with GC method. Calibration curves and Boltzmann functions of 4 compounds were obtained under the concentration of 0~20 mg/L. Results An individual analysis which included equilibration, sampling and analyzing was completed in 25 min. The detected concentrations of heptanoic acid, butyl hexanoate and ethyl laurate in soju samples were 3.6, 2.1, 1.7 and 4.2 mg/L, respectively. Conclusion Compared with traditional detecting methods, IMS has great advantages in simplicity, speed and sensitivity, and performs great potential in flavor component analysis and other fields.