芝麻香型白酒中健康功能因子四甲基吡嗪测定方法的对比研究
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摘要
建立了用气相色谱内标法、液相色谱外标法和液相色谱质谱联用外标法测定芝麻香型白酒中的吡嗪类健康功能因子四甲基吡嗪的方法,并对3种方法检测四甲基吡嗪的回收率和精密度进行了比较研究。3种方法测定酒样中四甲基吡嗪的RSD分别为5.39%～3.05%、4.00%～2.36%和3.20%～1.76%,回收率分别为93.33%～98.44%、94.67%～100.33%和95.33%～99.67%,3种方法的回收率和精密度均可以满足白酒厂日常检验的要求。进一步研究发现,液相色谱质谱法测定白酒中四甲基吡嗪效果最好。
Three methods including GC, HPLC and LC-MS/MS were used respectively to determine tetramethylpyrazine in Zhimaxiang Baijiu. The recovery and the precision of the three methods were compared. Their RSD were 5.39 % to 3.05 %, 4.00 % to2.36 % and 3.20 % to 1.76 % respectively, and their recovery were 93.33 % to 98.44 %, 94.67 % to 100.33 % and 95.33 % to99.67 % respectively. The recovery and the precision of all the three methods could meet the routine determination requirements in distilleries. Further research suggested that LC-MS/MS could achieve the best determination effects among the three methods.
Three methods including GC, HPLC and LC-MS/MS were used respectively to determine tetramethylpyrazine in Zhimaxiang Baijiu. The recovery and the precision of the three methods were compared. Their RSD were 5.39 % to 3.05 %, 4.00 % to2.36 % and 3.20 % to 1.76 % respectively, and their recovery were 93.33 % to 98.44 %, 94.67 % to 100.33 % and 95.33 % to99.67 % respectively. The recovery and the precision of all the three methods could meet the routine determination requirements in distilleries. Further research suggested that LC-MS/MS could achieve the best determination effects among the three methods.
引文
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[9]张温清,王永军,饶志明,等.宣酒芝麻香型白酒中吡嗪类健康功能因子的分析研究[J].酿酒科技, 2014(8):37-39.
[10]司冠儒,张温清,梅婕,等.宣酒小窖芝麻香型白酒蒸馏过程中四甲基吡嗪的研究[J].酿酒科技, 2016(6):75-77.
[11] ZHANG W Q, SI G R, YE M, et al. Tetramethylpyrazine in Chinese sesame flavour liquor and its changes during the production process[J/OL]. Journal of the Institute of Brewing[2018-12-09]. https://doi.org/10.1002/jib.527.
[2]范文来,徐岩.白酒功能因子与品质安全问题[J].酿酒科技, 2012(3):17-21.
[3]吴建峰.中国白酒中健康功能性成份四甲基吡嗪的研究综述[J].酿酒, 2006(6):13-16.
[4]范文来,徐岩.中国白酒风味物质研究的现状与展望[J].酿酒, 2007(4):31-37.
[5]张艳红,范文来,徐岩.顶空固相微萃取与气相色谱火焰热离子检测器联用测定白酒中吡嗪类化合物[J].分析实验室, 2008, 27(6):93-95.
[6]王莉,吴建霞,雷良波.气相色谱-质谱-离子扫描联用法快速检测白酒中4种吡嗪类化合物[J].中国酿造,2009(3):148-150.
[7]任学坤,殷微微,徐文平,等.气相色谱法测定白酒功能性成分四甲基吡嗪[J].酿酒科技, 2011(10):95-97.
[8]司冠儒,张温清,张显,等. HPLC快速检测芝麻香型白酒中四甲基吡嗪[J].酿酒, 2014, 41(5):89-91.
[9]张温清,王永军,饶志明,等.宣酒芝麻香型白酒中吡嗪类健康功能因子的分析研究[J].酿酒科技, 2014(8):37-39.
[10]司冠儒,张温清,梅婕,等.宣酒小窖芝麻香型白酒蒸馏过程中四甲基吡嗪的研究[J].酿酒科技, 2016(6):75-77.
[11] ZHANG W Q, SI G R, YE M, et al. Tetramethylpyrazine in Chinese sesame flavour liquor and its changes during the production process[J/OL]. Journal of the Institute of Brewing[2018-12-09]. https://doi.org/10.1002/jib.527.