| 顶空固相微萃取-气相色谱-质谱法分析馥郁香型白酒风味物质 |
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| 引用本文： | 董文静,钱承敬,穆蕾,谢云峰,王书雅,杨永坛. 顶空固相微萃取-气相色谱-质谱法分析馥郁香型白酒风味物质[J]. 食品安全质量检测学报, 2018, 9(10): 2362-2368 |
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| 作者姓名： | 董文静 钱承敬 穆蕾 谢云峰 王书雅 杨永坛 |
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| 作者单位： | 中粮营养健康研究院营养健康与食品安全北京市重点实验室 |
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| 摘 要： | 目的建立馥郁香型白酒风味物质的顶空固相微萃取-气相色谱-质谱分析方法。方法采用顶空固相微萃取法(head space-solid phase microextraction,HS-SPME)和气相色谱-质谱联用法(gas chromatographymass spectrometry,GC-MS)萃取及分析馥郁香型白酒中的风味成分,考察了稀释倍数、加盐处理与否、萃取时间、处理温度和萃取头类型对风味物质分析的影响。结果馥郁香型白酒风味物质的顶空固相微萃取-气相色谱质谱法最佳条件为:50μm/30μm DVB/CAR/PDMS Stableflex(grey)固相微萃取头,预处理时间120 s,处理温度60℃,预振荡速度300 r/min,萃取时间2400 s,解析时间300 s,解析温度300℃,稀释倍数为5:1,氯化钠加入量约2 g。结论建立的方法快速、简单,可用于白酒风味物质的检测。
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| 关 键 词： | 馥郁香型白酒 顶空固相微萃取 气相色谱质谱法 风味物质 |
| 收稿时间： | 2018-03-29 |
| 修稿时间： | 2018-05-18 |
Analysis of flavor compounds of Fuyu flavor liquor by head space-solid phase microextraction with gas chromatography-mass spectrometry |
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| DONG Wen-Jing,QIAN Cheng-Jing,MU Lei,XIE Yun-Feng,WANG Shu-Ya and YANG Yong-Tan. Analysis of flavor compounds of Fuyu flavor liquor by head space-solid phase microextraction with gas chromatography-mass spectrometry[J]. Journal of Food Safety & Quality, 2018, 9(10): 2362-2368 |
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| Authors: | DONG Wen-Jing QIAN Cheng-Jing MU Lei XIE Yun-Feng WANG Shu-Ya YANG Yong-Tan |
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| Affiliation: | COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety,COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety,COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety,COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety,COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety,COFCO Nutrition Health Research Institute,Beijing Key Laboratory of Nutrition Health and Food Safety |
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| Abstract: | |
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| Keywords: | Fuyu flavor liquor head space-solid phase microextraction gas chromatography-mass spectrometry flavor compounds |
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