SBSE-TDs-GC-MS测定白酒中酯类成分的方法研究  

Determination of esters in wine using stir bar sorptive extraction-thermal desorption and gas chromatography-mass spectrometry

作　　者：王保兴 侯英 杨蕾[1] 徐济仓 刘静 邹悦 

机构地区：[1]云南瑞升烟草技术(集团)有限公司,云南昆明650106

出　　处：《食品工业科技》2008年第7期250-253,共4页Science and Technology of Food Industry

摘　　要：建立使用搅拌棒吸附萃取(SBSE)和热脱附系统(TDs)并结合气相色谱-质谱联用(GC-MS)测定白酒中酯类成分的分析方法。实验中对影响SBSE的因素(萃取时间、乙醇加入量和氯化钠加入量)及影响TDs的条件(脱附时间、脱附温度和CIS4进样口温度)进行了优化。在所得优化条件下采用外标法对白酒中的乙酯类成分进行定量测定,结果表明,白酒中酯类成分的检出限范围为8.1×10-4～9.3×10-2ng,加标回收率范围为72.4%～98.6%,6次测定的相对标准偏差小于10%。该方法具有很高的灵敏度和很好的重现性,可用于白酒中乙酯类成分的快速分析测定。A novel and rapid method for determination of esters in wine was established and validated. The esters in wine samples were extracted and concentrated by stir bar and desorpted by thermal desorption system, and then determined by gas chromatography-mass （GC-MS）. The different parameters affected the extraction of the stir bars and the conditions affected thermal desorption were investigated. Then esters in wine were determined by this method. The limits of detection of method were ranged from 8.1×10^-4-9.3×10^-2 ng levels. The recoveries ranged from 72.4% to 98.6% levels, and the relative standard deviation was less than 10% （n=6）. Therefore,the method could meet with the need of esters in wine samples.

关 键 词：搅拌棒吸附萃取 热脱附 白酒 酯类成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]