摘要
采用顶空-固相微萃取方法测定大曲中的香气组分,以出峰数量和面积为指标比较,对影响萃取平衡的6个因素:萃取头、溶剂、大曲用量、萃取温度、萃取时间和盐离子浓度(NaCl)分别进行优化。结果表明,最佳的萃取方法为,以PA为萃取头,5 mL 12%vol乙醇为溶剂,0.2 g大曲取样量,不加入盐离子,经60℃超声平衡,在60℃搅拌萃取60 min。利用该条件从1种清香型大曲样品中共检出56种组分。
Head space solid-phase micro-extraction（HS-SPME） is an effective method for the detection of flavoring components of Daqu.In this study,six factors,including SPME fiber,the solvent,the use level of Daqu,the extraction temperature and time,and NaCl concentration,influencing the equilibrium of flavoring components between the samples and SPME fiber had been optimized respectively（each factor was contrasted based on the numbers and the area of peaks）.The optimum results were summed as follows： PA fiber used,12 %（v/v） ethanol as solvent,sample weight was 0.2 g,and sample was equaled with ultrasonic treatment at 60 ℃ and extracted at 60 ℃ for 60 min with stirring prior to injection into GC.The optimized HS-SPME method was then applied to detect a Fen-flavor Daqu sample and 56 flavoring components were detected finally.
出处
《酿酒科技》
2011年第4期99-102,共4页
Liquor-Making Science & Technology
