Comparative Analysis of Volatile Components in Gujinggong Liquor by Headspace Solid-Phase Microextraction and
Stir Bar Sorptive Extraction

doi:10.7506/spkx1002-6630-201704025

Abstract

Abstract: The volatile compounds of Gujinggong liquor were extracted by headspace solid-phase microextraction (HSSPME) and stir bar sorptive extraction (SBSE) separately, and identified by gas chromatography-mass spectrometry (GCMS). Important extraction parameters including sample alcohol content, extraction temperature, and extraction time were optimized. Overall, the two methods were highly precise and reproducible. On the other hand, the SBSE method was superior to HS-SPME in terms of sensitivity and recovery. A total of 190 volatile compounds were determined by comparison of the retention index data with those of standards and with NIST 14 mass spectral library data, 143 of which were identified with pure standards. Four volatile esters, i.e. hexyl 3-methylbutyrate, octyl butyrate, propyl decanoate, and isobutyl decanoate, were identified for the first time in Chinese liquor.

Key words: headspace solid-phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), Gujinggong liquor; Chinese liquor, volatiles

CLC Number:

TS262.3

LI Hehe, HU Xiaomei, LI Anjun, SUN Jinyuan, HUANG Mingquan, SUN Xiaotao, ZHENG Fuping, SUN Baoguo. Comparative Analysis of Volatile Components in Gujinggong Liquor by Headspace Solid-Phase Microextraction and Stir Bar Sorptive Extraction[J]. FOOD SCIENCE, 2017, 38(4): 155-164.

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Comparative Analysis of Volatile Components in Gujinggong Liquor by Headspace Solid-Phase Microextraction and Stir Bar Sorptive Extraction

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