| 不同年份黄酒基酒HS-SPME-GCMS指纹图谱的建立 |
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| 引用本文： | 朱潘炜,周建弟,刘东红.不同年份黄酒基酒HS-SPME-GCMS指纹图谱的建立[J].中国食品学报,2012,12(2):165-172. |
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| 作者姓名： | 朱潘炜 周建弟 刘东红 |
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| 作者单位： | 1. 浙江大学生物系统工程与食品学院 杭州310029
2. 浙江古越龙山绍兴酒股份有限公司 浙江绍兴312000 |
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| 基金项目： | 绍兴市院校科技合作项目 |
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| 摘 要： | 为鉴别不同年份的黄酒基酒以及使基酒生产标准化,建立1～10年陈基酒的GC-MS指纹图谱。采用顶空固相微萃取-气相色谱联用质谱法分析黄酒的挥发性和半挥发性成分,利用平均值法构建不同年份基酒的标准指纹图谱。通过与标准图谱的相似度比较,不同生产批次的黄酒基酒具有较好的相似性,其相似度值都大于0.9900,表明该方法可用于黄酒基酒的鉴别和质量评价。
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| 关 键 词： | 固相微萃取 指纹图谱 挥发性和半挥发性 黄酒基酒 |
Establishment of Chromatographic Control Fingerprint of Different Years Base Chinese Rice Wine by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) |
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| Zhu Panwei
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Zhou Jiandi
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Liu Donghong.Establishment of Chromatographic Control Fingerprint of Different Years Base Chinese Rice Wine by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)[J].Journal of Chinese Institute of Food Science and Technology,2012,12(2):165-172. |
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| Authors: | Zhu Panwei Zhou Jiandi Liu Donghong |
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| Affiliation: | 1 (1College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310029 2Guyue Longshan Shaoxing Chinese Rice Wine Co.Ltd.;Shaoxing 312000,Zhejiang) |
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| Abstract: | To be used to discriminate different years base Chinese rice wine and standardize the production of base Chinese rice wine,established the fingerprint of 1～10 years base Chinese rice wine by GC-MS.A method for detection of volatile and semi-volatile compounds in rice wine by HS-SPME-GC-MS was used to establish the fingerprint of different years of base Chinese rice wine.Standard fingerprint of different years of base Chinese rice wine was established by mean value.The similarity of different time produced was good,which the similarity value was over 0.9900.The results show that the method was reliable,accurate,and can be used to discriminate and quality assessment of different years base Chinese rice wine. |
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| Keywords: | SPME fingerprint volatile and semi-volatile base Chinese rice wine |
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