基于DB-WAX UI色谱柱气相色谱法检测5种香型白酒中45种挥发性风味物质  

Detection of 45 volatile flavor compounds in 5 flavor types Baijiu by GC based on DB-WAX UI column

作　　者：王金龙 程平言 陆伦维 孙优兰 韦露露 尹延顺 WANG Jinlong;CHENG Pingyan;LU Lunwei;SUN Youlan;WEI Lulu;YIN Yanshun(Guizhou Maotai Distillery(Group)Xijiu Co.,Ltd.,Zunyi 564622,China)

机构地区：[1]贵州茅台酒厂(集团)习酒有限责任公司,贵州遵义564622

出　　处：《中国酿造》2023年第4期238-243,共6页China Brewing

基　　金：遵义市科技计划项目(遵市科合(2018)29号,遵市科合R&D(2019)4号);遵义市优秀青年科技创新人才培养项目(遵优青科(2019)1号);贵州省科技计划项目(黔科合成果[2020]2Y042)。

摘　　要：为满足企业对白酒中多种挥发性风味物质同时进行快速准确地检测分析需求,该试验采用DB-WAX UI色谱柱以及配备氢火焰离子化检测器(FID)的气相色谱仪(GC),以叔戊醇、乙酸正戊酯、2-乙基丁酸为内标物,建立能同时检测5种香型白酒中45种挥发性风味物质的气相色谱检测方法。结果表明,该方法检测的挥发性风味物质在各自质量浓度范围内具有良好线性关系,相关系数(R^(2))为0.998 9~1.000 0,精密度实验结果的相对标准偏差(RSD)为0.03%~3.23%,加标回收率为91.27%~114.52%,检出限为0.48~13.36 mg/L。与现有报道方法对比,该方法基线平稳,色谱峰平滑对称,无拖尾现象,分离效果明显,能满足企业白酒中挥发性风味物质检测的要求。In order to meet the needs of enterprises for rapid and accurate detection and analysis of multiple volatile flavor substances in Baijiu at the same time,a GC method was developed for the simultaneous determination of 45 volatile flavor compounds in 5 flavor types Baijiu by DB-WAX UI column and GC equipped with hydrogen flame ionization detector(FID),and using tert-amyl alcohol,n-amyl acetate,and 2-ethylbutyric acid as the internal standards.The results showed that the volatile flavor substances detected by this method had a good linear relationship in the range of their mass concentration ranges,the correlation coefficient(R^(2))were 0.9989-1.0000,the relative standard deviation(RSD)of the precision tests results was 0.03%-3.23%,the standard recovery rates were 91.27%-114.52%,and the detection limits were 0.48-13.36 mg/L.Compared with the existing reported methods,this method had stable baseline,smooth and symmetrical chromatographic peaks,without tailing phenomenon,with obvious separation effect,which could meet the requirements of detecting volatile flavor substances in Baijiu enterprises.

关 键 词：白酒 色谱柱 气相色谱 挥发性风味物质 

分 类 号：O657.7[理学—分析化学]