摘要
目的建立气相色谱法检测蒸馏酒和配制酒中酯类、醇类、酸类等特征性香气成分的方法。方法不同的酒类样品经加内标和稀释的前处理后,直接进样以氢火焰离子化检测器检测,并优化色谱柱类型、程序升温、柱流速等参数,确定最佳分离条件。蒸馏酒采用白酒专用色谱柱（70 m×0.25 mm,0.25μm）检测,配制酒蒸馏后收集流出液采用毛细管柱CP wax57CB（50 m×0.25 mm,0.20μm）检测。结果本方法在12 min内可完成分离测定,各组分在一定浓度范围内呈现良好的线性关系。方法的检出限为0.05-0.20 mg/L,回收率为94.8%-99.6%。结论该方法快速、准确、灵敏且节约成本,可在酒类产品检测中广泛应用。
Objective To establish a method for determination of characteristic aroma components including esters, alcohols, acids, etc. in distilled and preparation liquor. Method Liquor samples were subjected to pretreatment of adding internal standard and dilution, and detected by hydrogen flame ionization detector. The chromatographic parameters including column type, programmed temperature, and column flow rate were optimized for the best separation conditions. Distilled liquor was detected by liquor special column（70 m×0.25 mm, 0.25 μm）, while preparation liquor was detected by capillary column CP wax57CB（50 m×0.25 mm, 0.20 μm）. Results The determination method with two kinds of chromatographic conditions could be completed within 12 minutes. The components showed a good linear relationship in a certain concentration range. The limits of detection were 0.05-0.20 mg/L, and the recoveries were in the range of 94.8%-99.6%. Conclusion This method is rapid, accurate, sensitive and inexpensive, which can be widely used for the detection of liquor products.
作者
俞雅琼
陈睿
沈丽
YU Ya-Qiong CHENG Rui SHEN Li(Qinghai Institute for Food Control, Qinghai Food and Drug Administration, Xining 810001, China)
出处
《食品安全质量检测学报》
CAS
2016年第8期3355-3363,共9页
Journal of Food Safety and Quality
关键词
酒类
气相色谱法
特征性香气成分
liquor
gas chromatography
characteristic aroma components
