生物技术进展 ›› 2011, Vol. 1 ›› Issue (5): 352-356.DOI: 10.3969/j.issn.2095-2341.2011.05.08

• 研究论文 • 上一篇    下一篇

黄酒中挥发性和半挥发性成分检测固相微萃取条件的优化

朱潘炜1,舒杰1,刘东红1*,周建弟2   

  1. 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
  • 收稿日期:2011-09-28 出版日期:2011-11-25 发布日期:2011-10-29
  • 通讯作者: 刘东红,教授,博士生导师,主要从事食品工程与食品安全研究。Tel:0571-86971169; E-mail:dhliu@zju.edu.cn
  • 作者简介:朱潘炜,硕士研究生,主要从事食品加工研究。
  • 基金资助:

    浙江省黄酒技术与装备重点实验室项目(2009E10007)资助。

Optimization of Determination Condition for Volatile and Semi-Volatile Compounds in Rice Wine by SPME-GC-MS

ZHU Pan-wei, SHU Jie, LIU Dong-hong, ZHOU Jian-di   

  1. 1.School of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China;
    2.Zhejing Guyuelongshan Shaoxing Wine Co. Ltd, Zhejing Shaoxing 312000, China
  • Received:2011-09-28 Online:2011-11-25 Published:2011-10-29

PDF

摘要： 采用固相微萃取-气相色谱联用质谱法分析黄酒中的挥发性和半挥发性成分,对萃取时间、萃取温度、预热时间、酒样添加量、盐添加量、解析时间等条件参数进行了优化,最终确定最佳条件为采用50/30 μm DVB/CAR/PDMS萃取头,在20 mL顶空瓶中,加入6 mL黄酒样和2.0 g NaCl,萃取温度60℃,预热时间15 min,萃取时间30 min,解析温度250℃,解析时间6 min。本方法简单快速,干扰少,灵敏度高。

关键词: 固相微萃取, 香味成分, 挥发性和半挥发性, 黄酒

Abstract: A method for detection of volatile and semi-volatile compounds in rice wine by SPME-GC-MS was developed. The analysis parameters of extraction time, sample temperature, warm-up time, content of rice wine, content of sodium chloride, desorption time were optimized. The optimized method was as follows: 6 mL rice wine sample was put into 20 mL bottle and dissolved with 2.0 g NaCl. With 15 min warm-up time, the sample was extracted by 50/30 μm DVB/CAR/PDMS fiber for 30 min at the temperature of 60℃, then the volatiles and semi-volatiles were desorbed from the fiber at temperature of 250℃ for 6 min. It is a simple, quick methed, with less interference and high sensitivity.

Key words: SPME, flavor compounds, volatile and semi-volatile, rice wine

版权所有 © 2021《生物技术进展》编辑部

京ICP备07026971-2 　　 京公网安备11010802021232号

本系统由北京玛格泰克科技发展有限公司设计开发 技术支持：support@magtech.com.cn