采用顶空固相微萃取和搅拌棒吸附萃取技术分析古井贡酒中香气成分  

Comparative Analysis of Volatile Components in Gujinggong Liquor by Headspace Solid-Phase Microextraction and Stir Bar Sorptive Extraction

作　　者：李贺贺[1,2] 胡萧梅 李安军[3] 孙金沅[1,2] 黄明泉[1,2] 孙啸涛[1,2] 郑福平[1,2] 孙宝国[1,2] LI Hehe;HU Xiaomei;LI Anjun;SUN Jinyuan;HUANG Mingquan;SUN Xiaotao;ZHENG Fuping;SUN Baoguo(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China;Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;Gujing Group Co. Ltd., Bozhou 236820, China)

机构地区：[1]北京工商大学食品质量与安全北京实验室,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]安徽古井贡酒股份有限公司,安徽亳州236820

出　　处：《食品科学》2017年第4期155-164,共10页Food Science

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

摘　　要：采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和搅拌棒吸附萃取(stir bar sorptive extraction,SBSE)技术,结合气相色谱-质谱联用仪对古井贡酒酒样香气成分进行提取分析。通过优化样品酒精度、萃取温度、萃取时间等参数确定了最优萃取条件,两种方法的整体精密度和重复性均较好。在相同条件下,对比两种萃取方法,SBSE的灵敏度和回收率均高于HS-SPME。通过标准品、保留指数、NIST 14谱库比对,共定性出190种化合物,其中用标准品准确定性143种。在白酒中首次发现4种酯类化合物:3-甲基丁酸己酯、丁酸辛酯、癸酸丙酯、癸酸异丁酯。The volatile compounds of Gujinggong liquor were extracted by headspace solid-phase microextraction(HSSPME)and stir bar sorptive extraction(SBSE)separately,and identified by gas chromatography-mass spectrometry(GCMS).Important extraction parameters including sample alcohol content,extraction temperature,and extraction timewere optimized.Overall,the two methods were highly precise and reproducible.On the other hand,the SBSE methodwas superior to HS-SPME in terms of sensitivity and recovery.A total of190volatile compounds were determined bycomparison of the retention index data with those of standards and with NIST14mass spectral library data,143of whichwere identified with pure standards.Four volatile esters,i.e.hexyl3-methylbutyrate,octyl butyrate,propyl decanoate,andisobutyl decanoate,were identified for the first time in Chinese liquor.

关 键 词：顶空固相微萃取 搅拌棒吸附萃取 古井贡酒 白酒 挥发性成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]