固相萃取结合气相色谱-质谱技术定量白酒中的γ-内酯

Quantification of γ-lactones in Baijiu with Solid Phase Extraction(SPE)-gas Chromatography Mass Spectrometry(GC-MS)

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.