响应面分析法优化黄酒风味物质的检测条件

Optimization of analysis conditions for flavor compounds from rice wine by response surface methodology

用顶空固相微萃取,结合气相-质谱联用技术分析了黄酒中的挥发性风味成分。通过对萃取条件(萃取头、萃取温度、萃取时间和解吸时间)的单因素实验以及响应面设计的研究确定了检测3年陈黄酒风味物质的最佳条件,当使用Polyacrylate萃取头,萃取温度为45℃,萃取平衡时间为40min,解吸时间为4min时出峰个数为48个,出峰面积为5.15×104。通过最优条件下的GS-MS对3年陈黄酒中风味物质主要成分进行定性,主要的醇类物质有:乙醇、正丁醇、异丁醇、苯乙醇、丙醇等;主要的酸类物质有:乙酸、己酸、异丁酸等;主要的醛类物质有:苯甲醛、糠醛等;主要的酯类物质有:乙酸乙酯、丁酸乙酯、己酸乙酯;主要的酮类物质有:苯乙酮、甲基壬基酮。

Flavor components of rice wine were analyzed by GC-MS combining with solid-phase micro-extraction （SPME）.The optimal detection conditions were determined by single tests of headspace solid microextraction （HSME）and response surface methodology.When extraction fibre was polyacrylate, extraction temperature was 45℃,extraction balance time was 40min and desorption time was 4min,the number of the chromatographic peak was 48 and the area of the chromatographic peak was 5.15 ×10^4.Through GC-MS,flavor compounds of rice wine of 3 years were characterized like the following,the main alcohols were ethanol, n-butanol, iso-butanol, phenethyl alcohol and propanol etc.,the main acids were acetic acid, hexylic acid, isobutyric acid etc., the main aldehydes were benzaldehyde,furfural etc.,the main esters were ethyl acetate,ethyl butyrate and ethyl hexanoate etc.,the main ketones were acetophenone,methyl nonyl ketone.