顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分

Analysis of Volatile and Semi-volatile Compounds in Yellow Rice Wine by Headspace Solid Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS)

利用顶空固相微萃取(HS-SPME)对黄酒中的挥发性和半挥发性成分进行萃取。采用气相色谱-质谱(GC-MS)技术对其进行分析,在黄酒中共检测到63种化合物,其中有32种化合物是首次检测到。酯类和芳香族化合物分别是黄酒中种类最多和含量最多的两类化合物。结果表明,该方法适合分析黄酒中挥发性和半挥发性微量成分,比传统预处理方法更简单、效果更好。

The volatile and semi-volatile compounds in yellow rice wine were extracted by HS-SPME. Sixty-three compounds were detected and identified by GC-MS. 32 of them were firstly reported. Esters （the maximum varieties） and aromatic compounds （the highest content） were the main compounds in yellow rice wine. The results indicated that HS-SPME combined with GC-MS was a good technique for analyzing volatile and semi-volatile compounds in yellow rice wine. Compared with traditional methods, such technique was simple to operate and better effects could be achieved.