丁银蒙,赵亚惠,柳文媛,刘 晶.静态顶空-气相色谱法同时测定葡萄酒中12种挥发性成分[J].食品安全质量检测学报,2021,12(23):8993-8999
静态顶空-气相色谱法同时测定葡萄酒中12种挥发性成分
Simultaneous determination of 12 kinds of volatile compounds in wine by static headspace-gas chromatography
投稿时间:2021-08-06  修订日期:2021-12-08
DOI:
中文关键词:  葡萄酒  挥发性醇  挥发性酯  静态顶空-气相色谱法
英文关键词:wine  volatile alcohol  volatile ester  static headspace-gas chromatography
基金项目:国家重点研发计划项目(2019YFC1605402)、江苏省自然科学基金青年基金项目(BK20200567)
作者单位
丁银蒙 中国药科大学药学院;浙江省原料药安全研究中心(工艺技术创新平台) 
赵亚惠 中国药科大学药学院 
柳文媛 中国药科大学药学院;浙江省原料药安全研究中心(工艺技术创新平台) 
刘 晶 中国药科大学药学院;浙江省原料药安全研究中心(工艺技术创新平台) 
AuthorInstitution
DING Yin-Meng School of Pharmacy, China Pharmaceutical University;Zhejiang Center for Safety Study of Drug Substances (Industrial Technology Innovation Platform) 
ZHAO Ya-Hui School of Pharmacy, China Pharmaceutical University 
LIU Wen-Yuan School of Pharmacy, China Pharmaceutical University;Zhejiang Center for Safety Study of Drug Substances (Industrial Technology Innovation Platform) 
LIU Jing School of Pharmacy, China Pharmaceutical University;Zhejiang Center for Safety Study of Drug Substances (Industrial Technology Innovation Platform) 
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中文摘要:
      目的 建立一种静态顶空-气相色谱法同时测定葡萄酒中12种挥发性化合物的分析方法。方法 取葡萄酒5.00 mL于20 mL顶空瓶中, 加入2.00 g氯化钠, 顶空进样, 经强极性毛细管色谱柱分离, 氢火焰离子化检测器检测, 以保留时间定性, 内标法定量。结果 12种挥发性成分在相应质量浓度范围内线性关系良好, 相关系数均大于0.990, 定量限为0.04~9.49 mg/L, 回收率为70.43%~98.75%, 相对标准偏差为0.87%~9.51% (n=6)。结论 本方法无需复杂样品前处理即可实现葡萄酒中12种挥发性成分的定性与定量, 能够有效提高分析效率, 且简便快速、成本低, 可以为葡萄酒的质量控制和检验提供一种新方法。
英文摘要:
      Objective To establish a method for the simultaneous determination of 12 kinds of volatile compounds in wine by static headspace-gas chromatography. Methods A total of 5.00 mL wine was added into a 20 mL headspace vial and 2.00 g sodium chloride was injected into the vial, the wine was separated by a strong polarity capillary column and detected by a hydrogen flame ionization detector, and the qualitative analysis was conducted based on the retention time and quantitative analysis was conducted by internal standard method. Results The linear relationships of the 12 kinds of volatile components were good within the corresponding mass concentrations, with correlation coefficients greater than 0.990, quantitation limits of 0.04?9.49 mg/L, recoveries of 70.43%?98.75%, and relative standard deviations of 0.87%?9.51% (n=6). Conclusion This method can realize the qualitative and quantitative analysis of 12 kinds of volatile components in wine without complicated sample pretreatment, effectively improve the analysis efficiency, and is simple, rapid and low in cost, which can provide a new method for the quality control and inspection of wine.
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