食品科学 ›› 2013, Vol. 34 ›› Issue (4): 118-124.

• 分析检测 • 上一篇    下一篇

酒醅微量挥发性成分的HS-SPME和GC-MS分析

赵爽,张毅斌,张弦,吴子君,佟若楠,徐曼,马寒冰,廖永红   

  1. 北京工商大学
  • 收稿日期:2012-09-28 修回日期:2013-01-12 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 廖永红 E-mail:liaoyh@th.btbu.edu.cn
  • 基金资助:

    国家“十二五”科技支撑计划项目课题《食品香料香精制备关键技术研究及产业化》;《1万吨/年富含蛋白质发酵残渣高值化利用技术及示范》

Application of HS-SPME and GC-MS analysis of trace volatile components in the liquor fermented grains

  • Received:2012-09-28 Revised:2013-01-12 Online:2013-02-25 Published:2013-01-29
  • Contact: LIAO Yong-Hong E-mail:liaoyh@th.btbu.edu.cn

摘要:

应用顶空-固相微萃取(HS-SPME)和气象色谱-质谱联用(GC-MS)方法分析中国白酒酒醅的微量挥发性成分。研究了不同型号萃取头、水浴温度、超声波萃取时间、以及样品萃取量对微量挥发性成分萃取效果的影响。结果表明,最佳萃取条件为65μm PDMS/DVB萃取头,水浴温度60℃,不超声萃取,酒醅用量10g。该方法在整个发酵过程中从酒醅中共检出105种微量挥发性成分,得到微量挥发性物质种类的个数和相对含量随时间的变化规律。

Abstract:

Application HS-SPME and GC-MS method extraction the volatile components of the solid phase micro of the Chinese white wine fermented grains. Different types of SPME fibers, the water bath temperature, ultrasonic extraction time, and sample extraction on the extraction efficiency of trace volatile components. The results showed that the optimum condition for 65μm the PDMS / DVB SPME fibers, water bath temperature is 60℃, extraction without ultrasonic and the amount of fermented grains powder 10g. Throughout the fermentation process, this method detected 105 kinds of trace volatile components from fermented grains ,and we get the variation of the number and relative content of volatile substances species over time.

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