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

doi:10.7506/spkx1002-6630-201622014

Abstract

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

CLC Number:

TS207.3

ZHAO Dongrui, ZHANG Limo, ZHANG Fengguo, SUN Jinyuan,*, SUN Xiaotao,HUANG Mingquan, ZHENG Fuping, SUN Baoguo,. Analysis of Sulfur-Containing Compounds in Sesame-flavor Chinese Liquor by Solid Phase Microextraction and Liquid-Liquid Extraction Coupled with GC-MS[J]. FOOD SCIENCE, 2016, 37(22): 99-106.

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