气相色谱法检测浓香型白酒中53种挥发性风味成分  

Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography

作　　者：胥佳 廖丽 邹永芳 甘巧 荆雄 彭厚博 钱宇 XU Jia;LIAO Li;ZOU Yongfang;GAN Qiao;JING Xiong;PENG Houbo;QIAN Yu(SHEDE Spirits Co.,Ltd.,Suining 629200,China;School ofChemical Engineering,Sichuan University of Science&Engineering,Zigong 643000,China)

机构地区：[1]舍得酒业股份有限公司,四川遂宁629200 [2]四川轻化工大学化学工程学院,四川自贡643000

出　　处：《中国酿造》2025年第4期276-284,共9页China Brewing

基　　金：中国生态酿酒产业技术研究院项目(SD-ST-024)。

摘　　要：为建立一种高效、准确检测浓香型白酒中多种微量成分的方法,该研究通过优化色谱柱种类、分流比、程序升温条件建立检测浓香型白酒中53种挥发性风味成分的气相色谱(GC)法。结果表明,最佳气相色谱条件为采用CP-WAX 57 CB毛细管色谱柱(50 m×0.25 mm×0.2μm)、分流比40:1、程序升温(初始温度35℃,保持5 min,以4℃/min升温至45℃,保持3 min,以8℃/min升温至140℃,保持2 min;再以20℃/min升温至205℃,保持16 min)。此方法能在44 min内完成对浓香型白酒中53种挥发性风味物质的检测,53种微量成分在各自质量浓度范围内线性关系良好(R^(2)≥0.9986),检出限为0.26~5.09 mg/L,定量限为0.87~18.97 mg/L,加标回收率为80.10%~113.21%,精密度试验结果的相对标准偏差(RSD)为0.25%~2.75%,说明该方法操作简单,检测时间较短,分离效果好,能满足浓香型白酒主要风味成分的检测需求。In order to establish an efficient and accurate method for detecting various trace components in strong-flavor(Nongxiangxing)Bajiu,a gas chromatography(GC)method for the detection of 53 volatile flavor components in strong-flavor Bajiu was established by optimizing the column types,split ratio and programmed temperature conditions.The results showed that the optimal GC conditions were as follows:CP-WAX 57 CB capil-lary column(50 mx0.25 mmx0.2μm),a split ratio of 40:1,and a programmed temperature(initial temperature 35℃for5min,increasedat4C/min to 45℃for 3min,increased at8C/minto 140℃for 2min,thenincreased at20℃/minto 205℃for 16min).Thismethod could detect53volatile flavor substances in strong-flavor Baijiu within 44 min,achieving good linearity for each component within their respective concentration ranges(R^(2)≥0.9986).The limits of detection was 0.26-5.09 mg/L,limits of quantification was 0.87-18.97 mg/L,spiked recovery rate was 80.10%-113.21%,and the relative standard deviation for precision tests was 0.25%-2.75%.The results indicated that the method was simple to perform,with a short de-tection time and good separation performance,and could meet the requirements for detecting main flavor components in strong-flavor Bajiu.

关 键 词：浓香型白酒 微量成分 检测 气相色谱 

分 类 号：TS261.7[轻工技术与工程—发酵工程]