葡萄酒中氨基甲酸乙酯含量的HS-SPME/MPS结合GC/MS自动检测方法的研究

Automatic analysis of ethyl carbamate in wines by HS-SPME/MPS and GC/MS

以氨基甲酸丙酯为内标物,采用顶空固相微萃取技术进行样品前处理,使用自动进样装置和气相色谱-质谱联用仪检测葡萄酒中氨基甲酸乙酯。通过对固相微萃取条件影响因素的正交设计和单因素试验研究,最终确定对葡萄酒样品的最佳萃取条件是萃取温度80℃、萃取时间30min、葡萄酒自然pH值、10mL葡萄酒添加3.5 gNaCl。该方法对葡萄酒中EC含量的测定较为准确。

The ethyl carbamate in wine was determined by gas chromatography/Mass Selective Detector （GC/MS） using n-propyl carbamate as the internal standard. Samples were firstly extracted by Gerstel Multi-Purpose Sampler （MPS） and Headspace solid-phase microextraetion （SPME）. The optimal parameters were obtained by orthogonal design and single factor method as followed： extraction temperature 80℃, extraction time 30 min, natural pH and 3.5 g NaCl in 10 ml wine. The method was proved to be comparatively accurate.