顶空固相微萃取-气相色谱/质谱分析啤酒微量香味组分的研究

采用顶空固相微萃取 (HS SPME)技术结合气相色谱 质谱法 (GC/MS)对啤酒的微量香味组分进行了分析研究 ,共分离和鉴定了 41种化合物 ,它们分别属于酯类、醇类、酸类、醛类、酚类、含硫化合物和含氧杂环化合物。这些结果拓展了SPME技术在啤酒香味组分研究中的应用 ,它不仅可成为高级醇、挥发酯定量分析的基础 ,而且使啤酒酵母味、酒花香、氧化味的量化评价成为可能。文中除表列了分析结果外 ,还对SPME方法的特点及所分析组分与啤酒质量控制之间的相关性作了研讨。

Headspace Solid Phase Microextraction -GC/MS for the Analysis of Minor Flavor Components in Beer

A method using headspace solid phase microextraction combined with GC/MS was developed to analyze minor flavor components in beer. A total of 41 compounds, including esters, alcohols, acids, aldehydes, phenols, sulfur compounds and o-heterocyclic compound, were isolated and identified. The results expanded the application of SPME in the research of beer flavor components, therefore, it could not only be regarded as the base of quantitative analysis for volatile esters and higher alcohols but also make it possible to evaluate the yeast flavor, hoppy and stale flavor in beer. In this paper, the analysis results were tabulated, the characters of SPME method were investigated. The correlation between minor flavor components analyzed and beer quality control were also discussed.