顶空气相色谱法测定酱油中17种低沸点挥发性成分  

Determination of 17 Volatile Components with Low Boiling Point in Soy Sauce by Headspace Gas Chromatography

作　　者：黄建 张月姣 李诗瑢 刘谋淋 武佩 何奇 HUANG Jian;ZHANG Yuejiao;LI Shirong;LIU Moulin;WU Pei;HE Qi(Sichuan Bluetown Testing Technology Co.,Ltd.,Chengdu 610000;Chengdu Organic Chemicals Co.,Ltd.,Chinese Academy of Sciences,Chengdu 610041)

机构地区：[1]四川蓝城检测技术有限公司,四川成都610000 [2]中国科学院成都有机化学有限公司,四川成都610041

出　　处：《分析科学学报》2023年第4期445-450,共6页Journal of Analytical Science

摘　　要：基于静态顶空气相色谱法,建立了同时测定酱油中17种沸点在150℃以下的挥发性成分的分析方法。该方法采用顶空进样器富集待测成分,DB-624型石英毛细管色谱柱分离,氢火焰离子化检测器检测,以叔丁醇作为内标物,实现了酱油中8种醇、6种醛、乙酸乙酯、丙酮和乙酸的完全分离和定量检测。分析方法学验证结果表明,目标成分的标准工作曲线线性关系良好(R^(2)>0.9990),8种醇的回收率为90%~110%,6种醛回收率为70%~115%,乙酸乙酯和丙酮回收率为95%~120%,乙酸回收率约45%,相对标准偏差(RSD)均小于5%。应用该方法成功测定了8份市售酱油中17种挥发性成分的含量。本工作建立的分析方法前处理简单、重复性好、结果准确,具有较强的实用性。Based on static headspace gas chromatography,a method for simultaneous determination of 17 volatile components in soy sauce was established.Seventeen components including 8 alcohols,6 aldehydes,ethyl acetate,acetone and acetic acid were enriched by headspace sampler,and analyzed by gus chromatogruphy with DB-624 capillary column and flame ionization detector.The internal method using tert-butyl alcohol as an internal standard was adopted for quantification.The standard working curves of seventeen components had good linear relationships(R^(2)>0.9990),the recovery were 90%-110%for 8 alcohols,70%-115%for 6 aldehydes,95%-120%for ethyl acetate and acetone,and about 45%for acetic acid,relative standard deviations(RSDs)were all below 5%.This method was successfully applied to determine the content of seventeen volatile components in 8 commercially available soy sauces.It has the advantages of simplicity,good repeatability and accuracy.

关 键 词：顶空 酱油 挥发性成分 气相色谱 

分 类 号：O657.71[理学—分析化学]