酒醅微量挥发性成分的HS-SPME和GC-MS分析  

HS-SPME-GC-MS Analysis of Trace Volatile Components in Fermented Grains from Liquor Production

作　　者：赵爽[1] 张毅斌[1] 张弦[1] 吴子君[1] 佟若楠[1] 徐曼[1] 马寒冰[1] 廖永红[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学》2013年第4期118-124,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD23B01;2012BAK17B11-4;2011BAC11B06);北京市教委创新工程项目(PXM2012_01413_000059)

摘　　要：应用顶空-固相微萃取和气相色谱-质谱联用方法分析白酒酒醅的微量挥发性成分。研究不同型号萃取头、水浴温度、超声波萃取时间、以及样品萃取量对微量挥发性成分萃取效果的影响。结果表明,最佳萃取条件为65μm PDMS/DVB萃取头、水浴温度60℃、不超声萃取、酒醅用量10g。该方法在酒醅整个发酵过程中共检出105种微量挥发性成分,得到发酵过程中微量挥发性物质种类的个数和相对含量随时间的变化规律。The volatile micro-constituents of Chinese liquor fermented grains were analyzed by headspace solid phase micro-extraction （HS-SPME） coupled with GC-MS. The effects of different fibres, water-bath temperature, ultrasonic treatment time and sample mass on the extraction efficiency of volatile micro-constituents were investigated. The optimal extraction conditions were determined as 100 ~tm PDMS fibre, water-bath heating at 60 ~C, without ultrasonic treatment and sample mass of 10 g. A total of 105 volatile micro-constituents were detected in fermented grains sampled during the whole fermentation period and changes in their kinds and amounts were analyzed.

关 键 词：顶空-固相微萃取 气相色谱-质谱联用 酒醅 挥发性物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]