顶空固相微萃取结合GC/NPD技术分析芝麻香白酒中含氮化合物  

Analysis of Nitrogen-containing Compounds of Sesame-flavour Liquors by Headspace-Solid/Phase Microextraction Coupled with GC/NPD

作　　者：王柏文[1,2] 信春晖 韩睛睛 孙金沅[1,2] 黄明泉[1,2] 孙宝国[1,2] 

机构地区：[1]北京工商大学北京市食品风味化学重点实验室,北京100048 [2]北京工商大学食品质量与安全北京实验室,北京100048 [3]山东扳倒井集团技术中心,山东淄博256300

出　　处：《中国食品学报》2015年第4期247-253,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金-青年科学基金项目(31301466);国家自然科学基金配套(市级)项目(19005418040);北京市教委科技计划重点项目(KZ201410011015)

摘　　要：以典型芝麻香型-芝麻香白酒为研究对象,采用顶空固相微萃取提取其挥发性成分,借助气相色谱-氮磷检测器对含氮化合物检测高效、专一性强的特点,建立了一种简单、快速检测芝麻香白酒含氮化合物的方法。顶空固相微萃取的最佳条件是:65μm PDMS/DVB萃取头,吸附温度40℃,萃取时间30 min,Na Cl质量浓度0.3g/m L。分析结果表明:共检测到28个色谱峰(RSN>3),通过标准品比对,定性出15种含氮化合物,包括10种吡嗪类化合物,3种吡啶类化合物,1种噻唑类化合物,1种其他类化合物。其中,4-甲基噻唑首次在芝麻香白酒中发现。A simple and rapid method was established for the analysis of the aroma components extracted in typical Guojing Sesame-flavor liquor. The aroma components extracted by headspace-solid phase microextraction was analyzed by GC/NPD, which was efficient and specific for the analysis of the nitrogen-containing compounds. The 65 μm PDMS/DVB fiber, adsorption time of 30 min, a temperature of 40 ℃ and NaCl concentration of 0.3 g/mL were selected as the optimum conditions. The analysis results showed that 28 peaks were detected by GC/NPD（RSN〉3）; 15 nitrogen-containing compounds were identified by standards, including 10 kinds of pyrazines, 3 kinds of pyridines, 1 kinds of thiazoles,and 1 kinds of other compounds. 4-Methylthiazole was firstly identified in Sesame-flavor liquors.

关 键 词：顶空固相微萃取 气相色谱-氮磷检测器 芝麻香型白酒 含氮化合物 

分 类 号：TS262.3[轻工技术与工程—发酵工程] O657.71[轻工技术与工程—食品科学与工程]