摘要
γ-内酯是食品中的一类重要风味化合物,存在于水果、葡萄酒及白酒等多种食品中。该研究通过液液萃取及固相萃取(SPE)方法,结合气相色谱-质谱(GC-MS),分别定性、定量了白酒中的8种γ-内酯。该定量方法快速,选择性强,对白酒中各内酯均有较好的线性(R2≥0.9908,γ-十二内酯),检出限范围为0.22(γ-癸内酯)~4.30μg/L(γ-壬内酯),低于各内酯的阈值,对不同香型成品酒及原酒的重现性均较好(RSD<15%),可用于白酒中微量成分γ-内酯的快速分析测定。
y-Lactones is a kind of important aroma compound existing in several food products (such as fruit, wine and baijiu). On the base ef the important role in the aroma and flavor of food, 8 y-lactones in Chinese liquors (baijiu) were identified and quantified using the method of liquid-liquid extraction (LLE) and solid phase extraction (SPE) coupled with gas chromatography mass spectrometry (GC-MS), respectively. This method was shown to be rapid, selective and with high correlation coefficient (R2 ~ 0. 9908, ^-dodecalactone). The detection limits of the method range from 0.22μg/L (y-deealactone) to 4. 301xg/L (y- nonalatone) , and well below the olfactory thresholds of compounds. The relative standard deviation (RSD) is less than 15%. This method can applied to y-lactones quan- tification in Chinese liquors.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第4期159-164,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(20872050)
国家十一五科技支撑计划项目(2007BAK36B02和2008BAI63B06)
中国白酒169计划
关键词
内酯
白酒
固相萃取(SPE)
定量
lactones, Chinese liquor, solid phase extraction (SpE) , quantitative analysis