气相色谱同时测定白酒中22种风味物质的方法研究
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摘要
建立使用气相色谱仪测定白酒中风味物质含量的分析方法。分析条件:氢火焰离子化检测器(FID)分析柱为Agilent 19091N-213(260℃,30 m×320μm×0.5μm),载气:高纯氮,流速1.0 mL/min。进样量:1μL,分流比:20∶1,尾吹20 m L/min;进样口温度:250℃;检测器温度:280℃;内标法定量。回收率在94.0%～108.1%范围内,相对偏差小于5%。该方法样品处理简单,其线性范围、相关性、灵敏度和精密度均满足白酒中风味物质检测方法的要求,可用于白酒中22种风味物质的检测分析。
A method for the determination of flavoring substances in Baijiu by gas chromatography had been developed.The analytical conditions were as follows:FID analysis column was Agilent 19091 N-213(260 ℃;30 m×320 μm×0.5 μm),carrier gas was highpurity nitrogen,flow rate was 1.0 m L/min,the sampling amount was 1μL,shunt ratio was 20:1,tail blowing was 20 mL/min,sample inlet temperature was at 250 °C,detector temperature was at 280 °C,and internal standard method for quantification.The recovery rate was in the range of 94.0 % to 108.1 %,and the relative deviation was less than 5 %.The method was simple in sample processing,and its linear range,correlation,sensitivity and precision were all in line with the requirements of Baijiu flavoring substance detection.Accordingly,it could be used for simultaneous determination of 22 flavoring substances in Baijiu.
A method for the determination of flavoring substances in Baijiu by gas chromatography had been developed.The analytical conditions were as follows:FID analysis column was Agilent 19091 N-213(260 ℃;30 m×320 μm×0.5 μm),carrier gas was highpurity nitrogen,flow rate was 1.0 m L/min,the sampling amount was 1μL,shunt ratio was 20:1,tail blowing was 20 mL/min,sample inlet temperature was at 250 °C,detector temperature was at 280 °C,and internal standard method for quantification.The recovery rate was in the range of 94.0 % to 108.1 %,and the relative deviation was less than 5 %.The method was simple in sample processing,and its linear range,correlation,sensitivity and precision were all in line with the requirements of Baijiu flavoring substance detection.Accordingly,it could be used for simultaneous determination of 22 flavoring substances in Baijiu.
引文
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[2]孙宝国,吴继红,黄明泉,等.白酒风味化学研究进展[J].中国食品学报,2015,15(9):1-8.
[3]范文来,徐岩.白酒风味物质研究方法的回顾与展望[J].食品安全质量检测学报,2014,5(10):3073-3078.
[4]徐岩.基于风味导向技术的中国白酒微生物及其代谢调控研究[J].酿酒科技,2015(2):1-11.
[5]张丽敏,张生万.中国白酒与风味物质[J].酿酒科技,2002(3):41-42.
[6]王世伟,王卿惠,芦利军,等.白酒酿造微生物多样性、酶系与风味物质形成的研究进展[J].农业生物技术学报,2017,25(12):2038-2051.
[7]李俊刚,郭文宇,罗英,等.利用GC-MS法对不同窖龄下浓香型白酒风味物质的研究[J].中国酿造,2015,34(9):141-144.
[8]康文怀,徐岩.中国白酒风味分析及其影响机制的研究[J].北京工商大学学报(自然科学版),2012,30(3):53-58.
[9]董文静,钱承敬,穆蕾,等.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[J].食品安全质量检测学报,2018,9(10):2362-2368.
[10]王丽华,李建飞.同时蒸馏萃取在提取浓缩白酒微量风味物质中的应用研究[J].酿酒科技,2010(9):25-27.
[11]张晓磊,饶静,李春扬,等.气相色谱与气质联用技术在白酒质量控制中的应用[J].酿酒,2016,43(2):16-23.
[12]廖永红,赵爽,张毅斌,等.LLE、SDE、SPME和GC-MS结合保留指数法分析二锅头酒中的风味物质[J].中国食品学报,2014,14(6):220-228.
[13]郝小松.超临界CO2萃取白酒发酵副产物黄水中风味物质的工艺研究[D].西安:西北大学,2010.
[14]洪泽淳,熊含鸿,李南,等.基于全二维气相色谱-飞行时间质谱对酱香型白酒风味成分的研究[J].酿酒科技,2018(4):121-125.
[15]李俊,王震,郭晓关,等.基于全二维气相飞行时间质谱联用法分析贵州酱香型白酒挥发性风味成分[J].酿酒科技,2016(12):102-106.
[16]梁龙元,王露,蔡林洋,等.固定化酯酶与脂肪酶产白酒风味物质的研究[J].酿酒,2018,45(2):39-44.
[17]钟铮铮.超临界CO2萃取白酒丢糟中风味物质的工艺研究[J].食品工程,2017(1):44-47.
[18]尹昌树,刘波,陈大理,等.产多粮浓香型白酒风味物质微生物代谢成分的超临界CO2萃取研究[J].酿酒科技,2012(4):61-64.