顶空固相微萃取(HS-SPME)和气相色谱－质谱(GC-MS)联用定量白酒中两种异味物质

Quantification of two off-flavor compounds in Chinese liquor using headspace solid phase microextraction and gas chromatography-mass spectrometry

运用顶空固相微萃取技术(HS-SPME)和气相色谱-质谱(GC-MS),建立了快速定量白酒中两种较为常见的异味化合物——3-辛醇(3-octanol),1-辛烯-3-醇(1-octen-3-ol)。优化了这些异味物质在白酒中的萃取条件,以得到最佳分析条件。最佳的萃取条件为:将白酒的酒精度稀释到5%vo,l顶空方式(HS-SPME),在60℃下萃取45min。该方法在检测范围内有很好的线性关系(R2>0.999),每种物质的检测限(LOD)低于相应化合物的阈值。结果表明,该方法是一种具有很好的选择性和灵敏性的定量方法,适合白酒中具有较低阈值的异味化合物的研究。

A rapid method for quantification of two off- flavor compounds, 3 - octanol, 1- octen- 3 - ol, with low threshold in Chinese liquor using headspace solid- phase microextraction （HS- SPME）following by gas chromatography-mass spectrometry（GC-MS） was presented.The extraction conditions were optimized in order to get the best compromise for the simultaneous analysis of the two compounds.The optimized conditions consisted of 8mL liquor sample diluted to a final concentration 5% vol alcohol, extracted in headspace mode at 60℃ for 45min.The method displayed good linearity（ R2 〉 0.999）over the concentration ranges explored in Chinese liquor. The analytical conditions enable the quantification of the analyzes below their respective organoleptic perception thresholds in Chinese liquor.The results showed that the presented analytical method provided a selective and sensitive technique to further investigate the off-flavor compounds with low threshold in Chinese liquor.