| HS-SPME-GC/MS方法在白兰地香气成分分析中的应用研究 |
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| 引用本文： | 游义琳,王秀芹,战吉宬,黄卫东. HS-SPME-GC/MS方法在白兰地香气成分分析中的应用研究[J]. 中外葡萄与葡萄酒, 2008, 0(6) |
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| 作者姓名： | 游义琳 王秀芹 战吉宬 黄卫东 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 广东省教育部产学研合作平台项目 |
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| 摘 要： | 利用顶空固相微革取(HS-SPME)和气质联用技术(GC/MS)对白兰地酒中的香气成分进行分析,研究了萃取头种类、样品酒精度、预热时间、革取温度、革取时间和电解质NaCl用量等对白兰地酒中香气物质萃取的影响,优化了提取条件;比较了不同极性色谱柱对白兰地香气成分的分析效果,建立了快速测定白兰地酒中香气物质的方法.最终确定HS-SPME萃取白兰地香气物质的最佳条件为:采用弱极性的50μmDVB/CAR/PDMS革取头,稀释样品的酒精度为120mL/L,预热时间为20min,萃取温度为45℃,革取时间为30min,电解质NaCl浓度为0.30g/mL.并利用此方法分析了法国卡幕公司的V.S.O.P级白兰地的香气成分,质谱图中共分离出78个峰,鉴定出49种香气物质.
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| 关 键 词： | 白兰地 香气物质 极性色谱柱 固相微萃取 气相色谱/质谱联用 |
Research on the analysis of aroma components in brandy by HS-SPME-GC/MS |
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| You Yilin,Wang Xiuqin,Zhan Jicheng,Huang Weidong. Research on the analysis of aroma components in brandy by HS-SPME-GC/MS[J]. Sino-Overseas Grapevine & Wine, 2008, 0(6) |
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| Authors: | You Yilin Wang Xiuqin Zhan Jicheng Huang Weidong |
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| Affiliation: | You Yilin,Wang Xiuqin,Zhan Jicheng,Huang Weidong(College of Food Science & Nutritional Engineering,China Agriculture University,Beijing 100083) |
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| Abstract: | A rapid and simple method was developed for determination of aroma components in Brandy by head space solid-phase micro-extraction (HS-SPME) coupled to capillary gas chromatography-mass spectrometry (GC-MS). Different fibers, alcohol degree, preheating time, extraction temperature, extraction time and concentration of sodium chloride on the enrichment of volatiles were optimized. And the effect of different polar capillary column was also studied. The results showed that the optimal conditions of SPME-GC we... |
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| Keywords: | brandy aroma component different polar capillary column HS-SPME GC/MS |
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