食品科学 ›› 2016, Vol. 37 ›› Issue (22): 99-106.doi: 10.7506/spkx1002-6630-201622014

• 成分分析 • 上一篇    下一篇

固相微萃取、液液萃取结合气相色谱-质谱法分析芝麻香型白酒中的含硫化合物

赵东瑞1,张丽末1,张锋国3,孙金沅1,2,*,孙啸涛1,2,黄明泉1,2,郑福平1,2,孙宝国1,2   

  1. 1.北京工商大学 北京市食品风味化学重点实验室,北京 100048;
    2.北京工商大学 北京食品营养与人类健康高精尖创新中心,北京 100048;
    3.山东国井集团技术中心,山东 高青 256300
  • 收稿日期:2016-04-08 出版日期:2016-11-16 发布日期:2017-02-22
  • 通讯作者: 孙金沅(1983—),女,助理研究员,硕士,研究方向为白酒风味化学。E-mail:sunjinyuan@btbu.edu.cn
  • 作者简介:赵东瑞(1991—),男,硕士研究生,研究方向为白酒风味化学。E-mail:zdrui6789@sina.com
  • 基金资助:
    国家自然科学基金青年科学基金项目(31301466);北京市教委科技计划重点项目(KZ201410011015)

Analysis of Sulfur-Containing Compounds in Sesame-flavor Chinese Liquor by Solid Phase Microextraction and Liquid-Liquid Extraction Coupled with GC-MS

ZHAO Dongrui1, ZHANG Limo1, ZHANG Fengguo3, SUN Jinyuan1,2,*, SUN Xiaotao1,2,HUANG Mingquan1,2, ZHENG Fuping1,2, SUN Baoguo1,2   

  1. 1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
    2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
    3. Technology Center of Guojing Co. Ltd., Gaoqing 256300, China
  • Received:2016-04-08 Online:2016-11-16 Published:2017-02-22

摘要: 应用固相微萃取法、液液萃取法结合气相色谱-质谱联用分析手段对芝麻香型白酒中含硫化合物进行定性分析。通过配制模拟酒样对固相微萃取法、液液萃取法的前处理条件进行优化。在最优条件下对36 个芝麻香型白酒酒样中的微量成分提取分析,固相微萃取法共检出178 种挥发性成分,液液萃取法共检出239 种挥发性成分。两种方法共检出14 种含硫化合物,均采用标准品比对进行准确定性。首次在中国白酒中检测出硫代丁酸甲酯、糠基甲基硫醚、硫代呋喃甲酸甲酯、4-甲基二苯并噻吩、3-甲硫基丁醛、甲基硫代磺酸甲酯6 种含硫化合物;此外,首次在芝麻香型白酒中检出苯并噻唑和苯并噻吩。

关键词: 固相微萃取法, 液液萃取法, 气相色谱-质谱, 芝麻香型白酒, 含硫化合物

Abstract: The sulfur-containing compounds of sesame-flavor Chinese liquor were analyzed by solid phase microextraction (SPME) and liquid-liquid extraction (LLE) coupled with gas chromatography-mass spectrometry (GC-MS). Using a simulated liquor sample, the optimum experimental conditions were determined. A total of 178 volatiles were identified by SPME combined with GC-MS and 239 volatiles by LLE combined with GC-MS. Among them, 14 sulfur-containing compounds were identified by comparing mass spectra and linear retention indices (RI) of those of standards in 36 sesame-flavor Chinese liquor samples. S-Methyl ester butanethioic acid, 2-[(methylthio)methyl]-furan, S-methyl ester 2-furancarbothioic acid, 4-methyl-dibenzothiophene, 3-methylthiobutyraldehyde, and S-methyl methanethiosulphonate were detected in Chinese liquor for the first time; In addition, benzothiazole and benzo [b] thiophene were detected in sesame-flavor Chinese Baijiu for the first time.

Key words: solid phase microextraction, liquid-liquid extraction, gas chromatography-mass spectrometry, sesame-flavor Chinese liquor, sulfur-containing compound

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