顶空固相微萃取GC-MS联用测定竹叶青酒中的挥发性成分
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- 英文论文题名：Determination of volatile compounds in Zhuyeqing liquor by HS-SPME coupled with GC-MS
- 论文作者：冯涛 ; 桑敏 ; 庄海宁 ; 李明明 ; 范晨怡
- 英文论文作者：Feng Tao ; Sang Min ; Zhuang Haning ; Li Mingming ; Fan Chenyi ; School of Perfume and Aroma Technology ; Shanghai Institute of Technology ; Edible fungi Institute of Shanghai Academy of Agriculture Science
- 年：2016
- 作者机构：上海应用技术学院香料香精技术与工程学院;上海市农业科学院食用菌研究所;
- 论文关键词：固相微萃取 ; 气质联用 ; 竹叶青酒 ; 挥发性化合物
- 英文论文关键词：solid-phase micro-extraction(SPME) ; gas chromatography-mass spectrometry(GC-MS) ; Zhuyeqing ; volatile compounds
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：O657.63;TS261.7
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：7
- 文件大小：479k
- 原文格式：O
- 会议级别：全国
摘要
采用固相微萃取和气质联用技术对竹叶青酒中的挥发性成分进行萃取及分析,并结合香气活性值(OAV)和香气贡献值(ROC)两个参数分析竹叶青酒的香气特征。结果显示,在竹叶青酒中一共检测到了38种挥发性组分,其中酯类18种,醇类6种,羰基类4种,烃类4种,酚类2种以及其他化合物2种,其中,酯类化合物浓度最高(431.2036mg/L),且酯类化合物的OAV值基本都大于1,ROC值也高达90.9749%。
A rapid and simple method was developed for determination of volatile compounds in Zhuyeqing liquor by head space solid-phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS).At the same time,odor activity value(OAV) and relative odor contribution(ROC)were used to reflect the odor characteristics of Zhuyeqing liquor.In the experiment,thirty-eight volatile compounds were tentatively identified,including seven groups:esters(18),alcohols(6),carbonyl compound(such as aldehydes and ketones)(4),hydrocarbons(4),phenols(2),and other compounds(4).Among these,concentration of esters,which was 431.2036mg/L,was the highest.A large part of esters with OAVs>1,and ROC reached the percent of 90.9749.
A rapid and simple method was developed for determination of volatile compounds in Zhuyeqing liquor by head space solid-phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS).At the same time,odor activity value(OAV) and relative odor contribution(ROC)were used to reflect the odor characteristics of Zhuyeqing liquor.In the experiment,thirty-eight volatile compounds were tentatively identified,including seven groups:esters(18),alcohols(6),carbonyl compound(such as aldehydes and ketones)(4),hydrocarbons(4),phenols(2),and other compounds(4).Among these,concentration of esters,which was 431.2036mg/L,was the highest.A large part of esters with OAVs>1,and ROC reached the percent of 90.9749.
引文
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[15]Wang X,Xie K,Zhuang H,et al.Volatile flavor compounds,total polyphenolic contents and antioxidant activities of a China gingko wine[J].Food chemistry,2015,182:41-46.
[16]Lopez R,Ferreira V,Hernandez P,et al.Identification of impact odorants of young red wines made with Merlot,Cabernet Sauvignon and Grenache grape varieties:a comparative study[J].Journal of the Science of Food and Agriculture,1999,79(11):1461-1467.
[17]Perestrelo R,Fernandes A,Albuquerque F F,et al.Analytical characterization of the aroma of Tinta Negra Mole red wine:Identification of the main odorants compounds[J].Analytica Chimica Acta,2006,563(1):154-164.
[18]Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector:Development of a direct injection method.
[19]JelenH H,Majcher M,Dziadas M,et al.Volatile compounds responsible for aroma of Jutrzenka liquer wine[J].Journal of Chromatography A,2011,1218(42):7566-7573.
[20]王志娟,张生万,赵景龙,等.竹叶青酒易挥发成分顶空固相微萃取_气相色谱-质谱分析[J].食品科学,2014,35(8):253-258.
[2]李张艳,刘宏兵.得造花香竹叶青酒[J].酿酒,2010,37(5):79-80.
[3]李记明,贺普超.优良品种葡萄酒的香气成分研究[J].西北农业大学学报,1998(6):6-9.
[4]Malherbe S,Menichelli E,Toit M D,et al.The relationships between consumer liking,sensory and chemical attributes of Vitis vinifera L.cv.Pinotage wines elaborated with different Oenococcus oeni starter cultures[J].Journal of the Science of Food&Agriculture,2013,93(11):2829-2840.
[5]Rodríguez-Nogales J M,Fernandez-Fernandez E,Vila-Crespo J.Characterisation and classification of Spanish Verdejo young white wines by volatile and sensory analysis with chemometric tools[J].Journal of the Science of Food and Agriculture,2009,89(11):1927-1935.
[6]李华,胡博然,杨新元,等.蛇龙珠干红葡萄酒香气成分的GC-MS分析[J].分析测试学报,2004,23(1):85-87.
[7]Fang Y,Qian M.Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis(AEDA)(J].Flavour and Fragrance Journal,2005,20(1):22-29.
[8]Mestres M,Busto O,Guasch J.Chromatographic analysis of volatile sulphur compounds in wines using the static headspace technique with flame photometric detection|J].Journal of chromatography A,1997,773(1):261-269.
[9]Ortega-Heras M,González-SanJose M L,Beltrán S.Aroma composition of wine studied by different extraction methods[J].Analytica Chimica Acta,2002,458(1):85-93.
[10]Bosch-FustéJ,Riu-Aumatell M,Guadayol J M,et al.Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography-mass spectrometry(GC-MS)analysis[J].Food Chemistry,2007,105(1):428-435.
[11]盖禹含,辛秀兰,杨国伟,等.不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010(4):171-174.
[12]Dziadas M,Jelen H H.Analysis of terpenes in white wines using SPE-SPME-GC/MS approach[J].Analytica chimica acta,2010,677(1):43-49.
[13]Xiao Z,Yu D,Niu Y,et al.Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose[J].Journal of Chromatography B,2014,945:92-100.
[14]Welke J E,Zanus M,Lazzarotto M,et al.Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine[J].Food Research International,2014,59:85-99.
[15]Wang X,Xie K,Zhuang H,et al.Volatile flavor compounds,total polyphenolic contents and antioxidant activities of a China gingko wine[J].Food chemistry,2015,182:41-46.
[16]Lopez R,Ferreira V,Hernandez P,et al.Identification of impact odorants of young red wines made with Merlot,Cabernet Sauvignon and Grenache grape varieties:a comparative study[J].Journal of the Science of Food and Agriculture,1999,79(11):1461-1467.
[17]Perestrelo R,Fernandes A,Albuquerque F F,et al.Analytical characterization of the aroma of Tinta Negra Mole red wine:Identification of the main odorants compounds[J].Analytica Chimica Acta,2006,563(1):154-164.
[18]Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector:Development of a direct injection method.
[19]JelenH H,Majcher M,Dziadas M,et al.Volatile compounds responsible for aroma of Jutrzenka liquer wine[J].Journal of Chromatography A,2011,1218(42):7566-7573.
[20]王志娟,张生万,赵景龙,等.竹叶青酒易挥发成分顶空固相微萃取_气相色谱-质谱分析[J].食品科学,2014,35(8):253-258.