全二维气相色谱技术测定啤酒挥发组分  

Analysis of Volatile Compounds in Beer by Comprehensive Two-dimensional Gas Chromatography/time-of-flight Mass Spectrometer

作　　者：粟学俐[1] 

机构地区：[1]荆楚理工学院化工研究所,湖北荆门448000

出　　处：《荆门职业技术学院学报》2007年第9期1-5,共5页Journal of Jingmen Technical College

基　　金：荆门市科技攻关项目(荆科计[2004]3号)

摘　　要：采用经典的一维气相色谱方法(SPME-GC/MS)技术对啤酒进行风味成分分析,能得到几十种构成啤酒风味的"骨架"成份和相应的指纹谱图;采用全二维气相色谱/质谱联用技术(GC×GC)对啤酒风味成分进行更高层次的检测,则能得到数百种风味物质。说明将全二维气相色谱技术用于啤酒风味物质的检测和辅助质量控制,拓展了新技术新方法在生产实际中的应用前景。Volatile compounds in beer was analyzed using comprehensive two dimensional gas chromatography/time - of - flight mass spectrometer （ GC × GCJTOFMS）. In classical methods, the beer sample was also quantified by one - dimensional gas chromatography - mass spectrometry （ GC/MS ）, and we find about 30 constituents. The results showed that we can obtained more volatile constituents by GC × GC - TOF/MS than GC/MS analysis methods. The results is very useful for disclosing the relationship between components and the aroma of beer, and helpful for beer data base to controlling high quality products.

关 键 词：全二维气相色谱技术 飞行时间质谱 啤酒 挥发组分 

分 类 号：O657.71[理学—分析化学]