香蕉酒香气成分的萃取及其气相色谱检测条件的优化  

Extraction of volatile flavor substances from banana wine and optimization of detection conditions by gas chromatography

作　　者：李海冬 潘家丽 蒋红芝 韦璐 李冰茹 LI Hai-Dong;PAN Jia-Li;JIANG Hong-Zhi;WEI Lu;LI Bing-Ru(Department of Pharmacy,Guangxi Agricultural Vocational University,Nanning 530007,China;Beijing Search Center for Agricultural Standards and Testing,Beijing 100097,China)

机构地区：[1]广西农业职业技术大学药学系,南宁530007 [2]北京农业质量标准与检测技术研究中心,北京100097

出　　处：《食品安全质量检测学报》2021年第24期9574-9581,共8页Journal of Food Safety and Quality

基　　金：广西高校中青年教师科研基础能力提升项目(2019KY1395)。

摘　　要：目的优化检测香蕉酒香气成分的气相色谱条件,筛选出最优色谱条件。方法使用正交设计试验法设计试验方案,考察了载气流速、起始温度和升温程序等七个因素三个水平的参数对分离效果的影响,引入综合评价函数Q作为分离效果评价指标,并对函数中的权重系数γ的不同取值进行数据处理分析。结果γ取值为10最合理,得到的最优色谱条件为:毛细管色谱柱(固定相SH-Rtx-5,30m×0.25mm,0.25μm),载气N_(2)的流速为1mL/min,H_(2)流速为30mL/min,空气流速为200mL/min,尾吹气流速为24mL/min,进样量为1μL,分流比为10:1,进样口温度为230℃,初始柱温为50℃,保持5min,然后以8℃/min程序升温至114℃,继续以10℃/min程序升温至220℃,并保持25 min,氢火焰离子化检测器的温度为250℃。其验证试验结果与推论一致。结论得到的最优气相色谱条件对香蕉酒香气成分的分离效果好,为下一步研究提供了有益的参考。Objective To optimize the gas chromatographic conditions for detecting the volatile flavor substances of banana wine,and screen out the best chromatographic conditions.Methods The orthogonal experiments method was used to design the test scheme,and the influence of seven factors and three levels of parameters,such as carrier gas flow-rate,initial temperature and temperature rise program on the separation effect was investigated,and the comprehensive evaluation function Q was introduced as the evaluation index of the separation effect,and the different values of the weight coefficient γ in the function were analyzed by data processing.Results The optimal value of γ was 10,and the optimal chromatographic conditions were obtained as follows:Capillary column(stationary phase SH-Rtx-5,30 m×0.25 mm,0.25 μm),flow rate of carrier gas N_(2)was 1 mL/min,flow rate of H_(2)was 30 mL/min,air flow rate was 200 mL/min,tail gas flow rate was 24 mL/min,injection volume was 1 μL,split ratio was 10:1,and inlet temperature was 230 ℃,initial column temperature was 50 ℃,held for 5 min,then programmed to 114 ℃ at 8 ℃/min,and continued to 220 ℃ at 10 ℃/min,held for 25 min,and the temperature of the flame ionization detector was 250 ℃.The verification test results were consistent with the inferences.Conclusion The optimal gas chromatographic conditions obtained have a good separation effect on volatile flavor substances of banana wine,which provides a useful reference for the next research.

关 键 词：香蕉酒 香气成分 气相色谱法 正交设计试验 评价指标 

分 类 号：O657.71[理学—分析化学] TS262.7[理学—化学]