利用KB-Wax柱测定白酒中11种香味化合物  

Determination of 11 aromatic compounds in Baijiu by KB-Wax column

作　　者：崔婷婷 CUI Tingting(Ulanqab Inspection and Testing Center,Ulanqab 012000)

机构地区：[1]乌兰察布市检验检测中心,乌兰察布012000

出　　处：《中国食品添加剂》2023年第3期308-314,共7页China Food Additives

摘　　要：目的:建立一种气相色谱法同时测定白酒中甲醇、乙酸乙酯、正丙醇等11种香味化合物的检测方法。方法:利用毛细管柱KB-Wax(30 m×0.32 mm×0.25μm)、氢火焰离子化检测器(FID)进行检测,采取程序升温,内标法进行定量分析,乙酸正丁酯作为内标物质。通过优化气相色谱条件,考察载气流速、色谱柱温度、分流比为单一变量进行方法条件优化。结果:20 min内甲醇、乙酸乙酯、正丙醇等11种香味化合物完成分离,明确各组分在KB-Wax毛细管柱中的保留时间,具有良好的线性关系,相关系数均大于0.99,加标回收率为:84.4%~99.9%,相对标准偏差(RSD)为:0.2%~0.9%。结论:本实验方法快速、简单、分离效果好、准确度高,可以用于白酒中11种香味化合物各组分的含量测定,在白酒分析和检测中具有良好的应用价值。Objective :To establish a gas chromatography method for simultaneous determination of 11 flavor compounds such as methanol,ethyl acetate and n-propanol in Baijiu. Methods:KB wax(30 m×0.32 mm×0.25 μm)capillary column with hydrogen flame ionization detector(FID)were used for separation and detection,temperature increased by programming and internal standard method were used for quantitative analysis,and N-butyl acetate was used as the internal standard for quantitative analysis. By optimizing gas chromatography conditions,carrier gas flow rate,column temperature and split ratio were selected as single variables to optimize the detecting conditions. Results:11 aroma compounds such as methanol,ethyl acetate and n-propanol were separated within 20 minutes. The retention time of each component in KB wax capillary column was determined,which had a good linear relationship. The correlation coefficients were greater than 0.99. The recovery was 84.4% ~ 99.9%,and the relative standard deviation(RSD)was 0.2% ~ 0.9%. Conclusion:The method was rapid,simple,effective and accurate.It can be used to determine 11 flavor compounds content in Baijiu.

关 键 词：白酒 气相色谱法 分析检测 标准物质 毛细管柱 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS264.3[轻工技术与工程—食品科学与工程]