顶空固相微萃取结合气相色谱质谱联用技术测定河北地区白酒酒基的香气成分  

Detection of Flavoring Compounds in Base Liquor Produced in Hebei by HS-SPME Coupled with GC-MS

作　　者：刘莹[1] 高爽[1] 王润华[1] 何俊萍[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《酿酒科技》2016年第10期99-102,107,共5页Liquor-Making Science & Technology

摘　　要：以河北地区原酒为研究对象,采用顶空固相微萃取(HS-SPME)结合气相质谱(GC-MS)联用技术,进行了挥发性成分的分离鉴定。以酯类物质峰面积比为指标,以添加无机盐的量、装液量和萃取温度为因素,应用单因素实验及响应面设计实验,优化萃取吸附工艺。结果表明,最佳萃取工艺为:添加无机盐的量0.42 g,装液量7 m L,萃取温度30℃。在此条件下,原酒中共检测出27种挥发性香气成分,其中醇类3种,酯类20种,醛类4种。此次实验不仅为河北地区白酒原酒的进一步分析奠定了基础,也为SPME-GC-MS技术的应用提供了更为广阔的前景。The volatile compounds of base liquor produced in Hebei were extracted and identified by HS-SPME coupled with GC-MS. Peak ar-ea ratio of ester compounds was used as the indicator, and single factor test （the adding level of inorganic salt, liquid filling volume, and extrac-tion temperature used as the factors） was carried out and response surface design experiment was performed to optimize the extraction ＆ ab-sorption technology. The optimum extraction conditions were summed up as follows： the adding level of inorganic salt was 0.42 g, liquid vol-ume was 7 mL, extraction temperature was at 30 ℃. Under above conditions, 27 kinds of volatile flavoring compounds were detected in thebase liquor including 3 alcohols, 20 esters, and 4 aldehydes. This study laid foundations for further research on base liquor produced in Hebeiand provided broad application prospects of SPME-GC-MS.

关 键 词：河北地区白酒原酒 气相色谱质谱联用(GC-MS) 顶空固相微萃取(HS-SPME) 响应面设计实验(RSM) 挥发性成分 鉴定 

分 类 号：O657.63[理学—分析化学] TS261.7[理学—化学]