固相微萃取-气相色谱-质谱联用技术分析四特酒香气成分  

Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor

作　　者：蒋玉洁[1] 申明月[1] 谢明勇[1] 刘倩[1] 梅江[1] 王玉婷[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2016年第4期92-96,共5页Science and Technology of Food Industry

基　　金："十二五"国家支撑计划课题(2014BAD04B03);国家重点基础研究发展计划(973计划)(2012CB720805);教育部新世纪优秀人才支持计划(NCET-12-0749)

摘　　要：利用顶空固相微萃取与气质联用相结合的方法分析四特酒中香气物质组成,研究盐离子浓度、萃取温度、萃取时间和解析时间对四特酒香气物质萃取的影响,并阶段性优化分析条件。结果表明:当氯化钠浓度为0.2 g/m L、萃取温度为50℃、萃取时间为30 min、解析时间为7 min时,萃取头吸附酒中香气成分的能力最好。在此实验条件下,利用顶空固相微萃取能够从四特酒中萃取到29种香气物质,其中酒中的香气物质主要是酯类和醇类,分别占总挥发性成分的60.012%和38.166%。乳酸乙酯作为四特酒特征性香气物质,对形成其特香型风味具有重要作用。本文测定了四特酒中各香气成分的组成及贡献模型,为全面了解特香型白酒提供一定参考。Headspace solid- phase microextraction（ HS- SPME） coupled to gas chromatography- mass spectrometry（GC-MS） was used for the analysis of volatile compounds in Si-Te liquor samples. HS-SPME conditions including the salt addition,extraction temperature and time,desorption time were optimized. The optimal condition occurs at 10 m L of liquor with 2 g Na Cl at an extraction temperature of 50 ℃ for 30 min,then desorb 7 min at the GC inlet. As a result,29 aroma compounds were detected,the content of esters and alcohols were relatively higher,and respectively were 60.012% and 38.166%. Ethyl lactate played an important role on the formation of its special flavor as the characteristic aroma of Si-Te wine. This study established the composition and contribution of each aroma components from Si-Te wine,which could provide the reference for comprehensively understanding the special flavor liquor.

关 键 词：四特酒 香气 固相微萃取 气相色谱-质谱联用技术 优化 

分 类 号：TS207.3[轻工技术与工程—食品科学]