液液萃取-GC-MS法测定酱香型白酒中挥发性酚  

Determination of Volatile Phenols in Moutai-Flavor Baijiu by Liquid-Liquid Extraction Combined with GC-MS

作　　者：耿平兰 王焕琦 黄卫红 曾格 GENG Pinglan;WANG Huanqi;HUANG Weihong;ZENG Ge(Guizhou Institute of Products Quality Inspection&Testing,Guiyang 550016,China)

机构地区：[1]贵州省产品质量检验检测院,贵州贵阳550016

出　　处：《食品科技》2023年第5期265-271,共7页Food Science and Technology

基　　金：贵州省产品质量检验检测院项目(院科[2022]002)。

摘　　要：文章建立了一种改进的液液萃取结合气相色谱-质谱法(GC-MS)同时测定酱香型白酒中13种挥发性酚类化合物的方法。白酒样品经提取、浓缩后,在GC的CP-Wax 57 CB Acidic毛细管柱(50 m×0.25 mm,0.2μm)上分离,由MS检测,内标法定量。结果表明,13种挥发性酚类化合物相关系数R~2≥0.99,方法检出限为0.29~39.47 ng/mL,定量限为0.96~131.58 ng/mL。平均回收率在84.1%~110.8%之间,RSD为0.9%~3.8%,所测10个酱香酒样品中均有检测出挥发性酚类化合物。该方法方便、快速、准确、分辨率高,适合酱香型白酒中挥发性酚类化合物的分析检测。A method was developed for the simultaneous determination of 13 volatile phenolic compounds in Moutai-flavor Baijiu by the improved liquid-liquid extraction combined with gas chromatography-mass spectrometry(GC-MS).After extraction and concentration,the liquor samples were separated on CPWax 57 CB Acidic capillary column(50 m×0.25 mm,0.2 μm) of GC for MS analysis and quantitative determination by internal standard method.The results showed that the correlation coefficients R~2 of 13 volatile phenolic compounds were ≥0.99,the detection limits were 0.29-39.47 ng/mL,and the limits of quantification were 0.96-131.58 ng/mL.the average recoveries were between 84.1%-110.8%,and RSD was 0.9%-3.8%.Volatile phenolic compounds were detected in 10 samples of Moutai-flavor Baijiu.The method is convenient,fast,accurate and high resolution,which is suitable for the analysis and detection of volatile phenolic compounds in Moutai-flavor Baijiu.

关 键 词：改进液液萃取 酱香型白酒 气相色谱-质谱法(GC-MS) 挥发性酚 

分 类 号：TS207.3[轻工技术与工程—食品科学]