| 应用液-液萃取结合GC-MS与GC-NPD技术对国井芝麻香型白酒中含氮化合物的分析 |
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| 引用本文： | 王柏文,李贺贺,张锋国,信春晖,孙金沅,黄明泉,孙宝国.应用液-液萃取结合GC-MS与GC-NPD技术对国井芝麻香型白酒中含氮化合物的分析[J].食品科学,2014,35(10):126-131. |
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| 作者姓名： | 王柏文 李贺贺 张锋国 信春晖 孙金沅 黄明泉 孙宝国 |
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| 作者单位： | 1.北京工商大学 北京市食品风味化学重点实验室，北京 100048；2.北京工商大学 食品质量与安全北京实验室，
北京 100048；3.山东扳倒井集团技术中心，山东 高青 256300 |
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| 基金项目： | 国家自然科学基金青年科学基金项目(31301466);科研基地建设-科技创新平台-国家自然科学基金配套(市级)项目(19005418040);北京市新世纪百千万人才工程培养经费资助项目;“十二五”国家科技支撑计划项目(2011BAD23B01) |
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| 摘 要： | 应用液-液萃取结合气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）与气相色谱-氮磷检测器（GC-nitrogen phosphorus detector，GC-NPD）技术对国井芝麻香型白酒中含氮化合物进行分析，实验中以模拟酒样为研究对象确定分析的较优条件：用4 mol/L的盐酸溶液将酒样H+浓度调至1 mol/L，浓缩后用新重蒸的乙醚萃取出酸、中性组分，再将水相pH值调至9，用新重蒸的乙醚萃取出碱性组分，浓缩后进行GC-MS与GC-NPD分析。结果表明，采用液-液萃取结合GC-MS与GC-NPD方法，从国井芝麻香型白酒中共检测出31 种含氮化合物，其中23 种通过标准品比对进行准确定性，确证为吡嗪类化合物14 种 、吡咯类化合物1 种、吡啶类化合物4 种、噻唑类化合物1 种、噁唑类化合物1 种，其他类化合物2 种。
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| 关 键 词： | 液-液萃取 气相色谱-质谱 气相色谱-氮磷检测器 芝麻香型白酒 含氮化合物 |
Analysis of Nitrogen-Containing Compounds of Guojing Sesame-flavour Liquor by Liquid-liquid Extraction Coupled with GC-MS and GC-NPD |
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| WANG Bo-wen,LI He-he,ZHANG Feng-guo,XIN Chun-hui,SUN Jin-yuan,HUANG Ming-quan,SUN Bao-guo.Analysis of Nitrogen-Containing Compounds of Guojing Sesame-flavour Liquor by Liquid-liquid Extraction Coupled with GC-MS and GC-NPD[J].Food Science,2014,35(10):126-131. |
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| Authors: | WANG Bo-wen LI He-he ZHANG Feng-guo XIN Chun-hui SUN Jin-yuan HUANG Ming-quan SUN Bao-guo |
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| Affiliation: | 1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China;
3. Technology Center of Bandaojing Co. Ltd., Gaoqing 256300, China |
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| Abstract: | In the present study, the nitrogen-containing compounds of Guojing sesame-flavor liquor were analyzed by liquidliquid
extraction coupled with gas chromatography-mass spectrometry (GC-MS) and GC-nitrogen phosphorus detection (GC-NPD).
Using a simulated liquor sample, the optimum experimental conditions were determined as follows: the sample was adjusted
with 4 mol/L HCl to a H+ concentration of 1 mol/L, concentrated, and extracted with freshly distilled diethyl ether to remove
acidic and neutral components; the aqueous phase was adjusted to pH 9 and its alkaline components were extracted into freshly
distilled diethyl ether. After concentration, the analysis by GC-MS and GC-NPD was carried out. A total of 31 nitrogen-containing
compounds were detected in Guojing sesame-flavor liquor, of which, 23 compounds were identified by comparing them with
authentic standards, including 14 pyrazines, 1 pyrrole, 4 pyridines, 1 thiazole, 1 oxazole and 2 other compounds. |
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| Keywords: | liquid-liquid extraction gas chromatography-mass spectrometry (GC-MS) gas chromatography-nitrogen phosphorus detector (GC-NPD) sesame-flavor liquor nitrogen-containing compounds |
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