Using GC×GC-TOFMS Combined with Headspace Solid Phase Micro-Extraction to Detect Pyrazines in Bacillus subtilis Fermentation Broth

doi:10.7506/spkx1002-6630-201606028

Abstract

Abstract:

Pyrazines are one of the most important flavors in Chinese liquor. The pyrazines in Chinese liquor were analyzed
by comprehensive two dimensional gas chromatography-time of flight mass spectrometry combined with headspace solid
phase micro extraction. The results showed that 10 pyrazines were detected in fermentation broth samples and the standard
curves for all the analytes exhibited a good linear relationship (r2 > 0.99), with a relative standard deviation (RSD) between
4.2% and 10.9%. The average recoveries of spiked samples ranged between 84%–116%. This method can meet the
requirements for pyrazine detection in Bacillus subtilis fermentation broth.

Key words: gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS), headspace solid phase micro extraction (HS-SPME), Bacillus subtilis, fermentation broth

CLC Number:

O657.63

ZHOU Qingwu, TANG Youhong, XU Xianghao, LIU Guoying, GAO Jiangjing, JIANG Li. Using GC×GC-TOFMS Combined with Headspace Solid Phase Micro-Extraction to Detect Pyrazines in Bacillus subtilis Fermentation Broth[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606028.

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Using GC×GC-TOFMS Combined with Headspace Solid Phase Micro-Extraction to Detect Pyrazines in Bacillus subtilis Fermentation Broth

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