顶空固相微萃取在古井贡酒香气分析中的方法优化  

Analyses of Volatile Compounds in Chinese Liquor-Gujing Under Optimized Headspace Solid-Phase Microextraction(HS-SPME

作　　者：刘晴川[1] 陈峰[2] 刘飞[3] 林佩静[2] 黄香绮 

机构地区：[1]合肥工业大学生物与医学工程学院,安徽合肥230009 [2]美国克莱姆森大学农业森林与生命科学学院,美国克莱姆森29634 [3]淮北师范大学生命科学学院,安徽淮北235000

出　　处：《安徽师范大学学报（自然科学版）》2016年第6期555-560,574,共7页Journal of Anhui Normal University(Natural Science)

基　　金：国家自然科学基金项目(41371444)

摘　　要：对古井贡酒香气物质顶空固态微萃取的条件即萃取温度、萃取时间和离子浓度进行优化.通过比较香气物质的总萃取量和10种白酒中特征香气化合物的变化特征,得到最优萃取条件为:用饱和食盐水将酒样稀释至酒精度5%v/v,40℃水浴平衡30分钟后,插入萃取头顶空萃取60分钟.此条件下可萃取到67种香气物质,包括酯类38种,醇类9种,醛4种及其他化合物.This research was to find the optimized liquor volatile extraction condition by testing the extraction temperature, extraction time, and ion strength. Based on the total ion chromatogram and ten characteristic volatiles in Gujing liquor, it was found that the optimized extraction condition was diluted the liquor to 5 % v/v alcohol content by saturated solution of sodium chloride, and then did a 60 minutes of extraction after 30 minutes equilibrium in 40℃ water bath. Total 67 volatile compounds were extracted under optimized method, including 38 esters, 9 alcohols, 4 aldehydes and some other compounds.

关 键 词：古井贡酒 香气 固相微萃取 气相色谱-质谱连用 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS262.3[轻工技术与工程—食品科学与工程]