顶空固相微萃取-气要色谱-氢火焰离子化法检测啤酒中的酒花香气成分

Use of Headspace Solid-phase Micro-extraction with Gas Chromatography-Flame Ionization Detector to Analysis Hop Derived Compounds in Beer

来自酒花的微量香气成分会影响啤酒的感官评价和质量。为评价酒花香气对啤酒的影响，本文采用顶空固相微萃取（Hs—SPME）对啤酒前处理后，使用常见且低成本维护的气相色谱一氢火焰离子化法fGC—FID）进行定性定量。以2一壬醇为内标，测定出里那醇、乙酸香茅酯、仪一萜品醇、B一香茅醇、香叶醇5种酒花香气成分。此法的精密度为4．69％～13．41％，回收率为74．95％～106．09％，检出限为0．005～O．028μg·L-1。通过此法进行啤酒检测，结果显示：啤酒中这5种酒花香气含量均〈10μg·L-1，大部分在0．10～5．00μg·L-1之间。研究表明：该法测定准确可靠；与已有方法如顶空固相微萃取一气质联用法（HS—SPME—GC—Ms）相比，该法的仪器常见，维护成本更低，更适合啤酒厂推广使用。

Hop is one of the most important raw material in beer. The organoleptic properties and quality of beer are impacted by hop-derived compounds. To assess the influence of hop flavor on beer, we used Headspace Solid-phase Micro-extraction （HS-SPME） with Gas Chromatography- Flame Ionization Detector（ GC-FID ）to determine hop aromatic compound in beer.Those compounds including linalool, citronellyl acetate, α-Terpineol, 13-citronellol, and geraniol were quantified with 2-nonanol as the internal reference. The precision ranged from 4.69% for Linanool to 13.41% for citronellyl acetate. The recovery of compounds was in the range of 74.95%-106.09%. The 3s detection limits were from 0.005μg·L-1 to 0.028μg·L-1. The results showed that the concentration of hop flavor in beer was distributed between 0.10 and 5.00μg·L-1. The method in this paper was simple and accurate. Compared with the HS-SPME and GC-MS, GC-FID used in this method was cheaper and wider in application for beer factories.