| 顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分 |
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| 引用本文： | 罗涛,范文来,郭翔,徐岩,赵光鳌,汪建华,董鲁平,袁军川.顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分[J].酿酒科技,2007(6):121-124. |
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| 作者姓名： | 罗涛 范文来 郭翔 徐岩 赵光鳌 汪建华 董鲁平 袁军川 |
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| 作者单位： | 1. 江南大学生物工程学院酿酒微生物与应用酶学实验室,教育部工业生物技术重点实验室,江苏,无锡,214036
2. 上海金枫酿酒有限公司,上海,201501 |
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| 基金项目： | 致谢：感谢中国酿酒工业协会及其黄酒分会对本研究的大力支持. |
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| 摘 要： | 利用顶空固相微萃取(HS-SPME)对黄酒中的挥发性和半挥发性成分进行萃取.采用气相色谱-质谱(GC-MS)技术对其进行分析,在黄酒中共检测到63种化合物,其中有32种化合物是首次检测到.酯类和芳香族化合物分别是黄酒中种类最多和含量最多的两类化合物.结果表明,该方法适合分析黄酒中挥发性和半挥发性微量成分,比传统预处理方法更简单、效果更好.
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| 关 键 词： | 黄酒 挥发性和半挥发性成分 顶空固相微萃取 气相色谱-质谱仪 顶空固相微萃取 气相色谱 质谱 联用分析 黄酒 半挥发性 微量成分 Solid Phase Microextraction Wine Rice Compounds Volatile Analysis SPME 效果 预处理方法 结果 类化合物 含量 种类 |
| 文章编号： | 1001-9286（2007）06-0121-04 |
| 修稿时间： | 2007-03-01 |
Analysis of Volatile and Semi-volatile Compounds in Yellow Rice Wine by Headspace Solid Phase Microextraction(SPME)and Gas Chromatography-Mass Spectrometry(GC-MS) |
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| LUO Tao,FAN Wen-lai,GUO Xiang,XU Yan,ZHAO Guao-ao,WANG Jian-hua,DONG Lu-ping,YUAN Jun-chuan.Analysis of Volatile and Semi-volatile Compounds in Yellow Rice Wine by Headspace Solid Phase Microextraction(SPME)and Gas Chromatography-Mass Spectrometry(GC-MS)[J].Liquor-making Science & Technology,2007(6):121-124. |
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| Authors: | LUO Tao FAN Wen-lai GUO Xiang XU Yan ZHAO Guao-ao WANG Jian-hua DONG Lu-ping YUAN Jun-chuan |
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| Affiliation: | 1. Lab of Brewing Microbiology and Applied Enzymology, Key Lab of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Southern Yangtze University, Wuxi, Jiangsu 214036; 2. Shanghai Jinfeng Wine Co., Shanghai 201501, China |
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| Abstract: | The volatile and semi-volatile compounds in yellow rice wine were extracted by HS-SPME. Sixty-three compounds were detected and identified by GC-MS. 32 of them were firstly reported. Esters (the maximum varieties) and aromatic compounds (the highest content) were the main compounds in yellow rice wine. The results indicated that HS-SPME combined with GC-MS was a good technique for analyzing volatile and semi-volatile compounds in yellow rice wine. Compared with traditional methods, such technique was simple to operate and better effects could be achieved. |
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| Keywords: | yellow rice wine volatile and semi-volatile compounds headspace solid phase microextraction gas chromatography-mass spectrometry |
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