顶空固相微萃取分析白酒香气物质的条件优化  

Optimization of Headspace Solid Phase Microextraction Conditions for GC-MS Analysis of Aromatic Constituents in White Liquor

作　　者：张明霞[1] 赵旭娜[1] 杨天佑[1] 黄正阳[1] 

机构地区：[1]河南科技学院生命科技学院,河南新乡453003

出　　处：《食品科学》2011年第12期49-53,共5页Food Science

基　　金：河南省科技攻关重点项目(092102210015)

摘　　要：利用顶空固相微萃取与气质联用相结合的方法分析白酒香气物质组成,对影响顶空固相微萃取的操作条件装液量、盐离子浓度、平衡温度、平衡时间、萃取时间和解析时间进行系统地优化。结果表明:顶空固相微萃取白酒香气的最佳条件为装液率40%、NaCl质量浓度0.2g/mL,在磁力搅拌加热器上50℃平衡30min后,萃取头插入样品瓶顶空吸附30min,然后在250℃的GC进样口解析15min。在此操作条件下,利用顶空固相微萃取能够从实验用的白酒原酒中萃取到42种香气物质,其中包括酯类26种、酸6种、醇5种、醛2种、醚2种、酸酐1种。Headspace solid-phase microextraction（HS-SPME） and gas chromatography coupled with mass spectrometry（GC-MS） were used for the qualitative determination of volatile compounds in white liquor samples.HS-SPME experimental conditions,such as sample volume in headspace glass vial,ionic strength,equilibrium temperature and time,desorption time were optimized.The best extraction performance was achieved under the following conditions： 40% sample volume in headspace glass vial with addition of 0.2 g/mL NaCl,30 min equilibrium time at 50 ℃ with stirring speed of 200 r/min,30 min headspace adsorption time,and 15 min desorption time in the GC inlet at 250 ℃.As a result,42 aroma compounds were extracted out of the tested liquor sample（from Songhe Liquor Industry Co.Ltd.）,including 26 esters,6 fatty acids,5 higher alcohols,2 aldehydes,2 ethers and 1 anhydride.

关 键 词：白酒 香气 顶空固相微萃取 优化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]