摘要
通过实验比较HP-INNOWAX、CP-WAX57 CB、ZKAT-LZP930.2色谱柱在白酒香气成分检测中的应用效果,同时针对顶空平衡温度、平衡时间以及样品中离子浓度条件等进行系统优化。结果表明,色谱柱HP-INNOWAX;初始温度35℃,保持1 min,以2℃/min升温至120℃,再以8℃/min升温至200℃;进样口温度230℃,检测器温度250℃;顶空平衡温度为60℃,平衡时间为30 min,NaCl浓度为0.4 g/mL。在此条件下操作,能获得对白酒中十几种主要香气成分的定性定量分析效果。
Three kinds of chromatographic column HP-INNOWAX, CP-WAX 57 CB and ZKAT-LZP 930.2 for the detection of flavoring compo-nents in Jiangxiang Baijiu （liquor） were compared. Meanwhile, the equilibrium temperature, equilibrium time and ion concentration in samples were optimized. The best determination conditions were summed up as follows：chromatographic column HP-INNOWAX was selected, the initial temperature was at 35℃, 1 min later, the temperature was increased at the speed of 2℃/min to 120℃, and then increased at the speed of 8℃ /min to 200℃, the sample inlet temperature was at 230℃, the detector temperature was at 250℃, the equilibrium temperature was at 60℃, the equilibrium time was 30 min, and NaCl was 0.4 g/mL. Under the above conditions, qualitative and quantitative analysis of dozens of main flavoring components in liquor could be achieved.
出处
《酿酒科技》
北大核心
2014年第9期104-106,共3页
Liquor-Making Science & Technology
基金
基金项目:2013GZ47387
2012年度贵州省质监系统科技计划项目(2012ZK005)
贵州省科学技术厅社会攻关计划项目(黔科学SY[2013]3111)
关键词
静态顶空
气相色谱法
白酒
挥发性
香气成分
static headspace gas chromatography Baijiu（liquor） volatility flavoring components
