摘要
以河北地区原酒为研究对象,采用顶空固相微萃取(HS-SPME)结合气相质谱(GC-MS)联用技术,进行了挥发性成分的分离鉴定。以酯类物质峰面积比为指标,以添加无机盐的量、装液量和萃取温度为因素,应用单因素实验及响应面设计实验,优化萃取吸附工艺。结果表明,最佳萃取工艺为:添加无机盐的量0.42 g,装液量7 m L,萃取温度30℃。在此条件下,原酒中共检测出27种挥发性香气成分,其中醇类3种,酯类20种,醛类4种。此次实验不仅为河北地区白酒原酒的进一步分析奠定了基础,也为SPME-GC-MS技术的应用提供了更为广阔的前景。
The volatile compounds of base liquor produced in Hebei were extracted and identified by HS-SPME coupled with GC-MS. Peak ar-ea ratio of ester compounds was used as the indicator, and single factor test （the adding level of inorganic salt, liquid filling volume, and extrac-tion temperature used as the factors） was carried out and response surface design experiment was performed to optimize the extraction ＆ ab-sorption technology. The optimum extraction conditions were summed up as follows： the adding level of inorganic salt was 0.42 g, liquid vol-ume was 7 mL, extraction temperature was at 30 ℃. Under above conditions, 27 kinds of volatile flavoring compounds were detected in thebase liquor including 3 alcohols, 20 esters, and 4 aldehydes. This study laid foundations for further research on base liquor produced in Hebeiand provided broad application prospects of SPME-GC-MS.
出处
《酿酒科技》
2016年第10期99-102,107,共5页
Liquor-Making Science & Technology
