反吹-气相色谱法快速检测啤酒中的主要风味物质

采用反吹技术改进了气相色谱检测啤酒中乙醛、高级醇、高级酯等10种主要风味物质的方法。用配备毛细管色谱柱、氢火焰离子化检测器及微板流控装置的气相色谱仪，对啤酒直接进样，建立了一种快速分析的气相色谱分析方法。结果表明，采用内标法定量，啤酒中10种主要的风味物质具有良好的线性关系（R2＞0.999）。对同一啤酒五次进样，测得的相对标准偏差为0.13%～2.77%。对啤酒加标回收，回收率达到96%～104%。采用反吹技术可以省去复杂的样品前处理，有效降低样品基质的影响，缩短样品的分析时间，提高效率，减少材料消耗。该方法以期能快速检测生产过程中啤酒的风味物质含量，有针对性控制啤酒的生产工艺，提高啤酒的质量。

Quick determination of main volatile flavor compounds in beer by GC using back-flush technique

The GC method for detecting the 10 main flavor compounds of acetaldehyde, higher alcohols and higher ester in beer was improved by using back-flush technique. A rapid analysis method for detecting the direct injection of beer was established by GC with capillary column, hydrogen flame ionization detector and microfluidic device. Internal standard method was applied for quantification. As a result, the contents of 10 main flavor compounds in beer were in good linear relationship (R2＞0.999). Same beer samples were injected five times, and the relative standard deviations (RSDs) of beer samples in there continuous test were between 0.13% to 2.77% and the recoveries varied from 96% to 104%. The back-flush technology can eliminate complex sample pretreatment, which can effectively reduce the influence of sample matrix, shorten sample analysis time, improve efficiency and reduce material consumption. The method was expected to quickly detect the content of flavor compounds in beer, which could be used as an ideal method for the content control and determined of flavor compounds in beer production process to improve the quality of beer.