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

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

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.