顶空固相微萃取-气相色谱法测定啤酒挥发性风味成分

Headspace solid-phase microextraction-gas chromatography determination of volatile flavor compounds in beer

运用Plackett—Burman法确定了影响顶空固相微萃取法（HS—SPME）萃取啤酒风味成分效率的显著因素，利用Box-Behnken法设计试验得出回归方程，通过Minitab15软件进行响应面分析得到最优萃取条件：15mL搅拌的样品瓶中加7mL萃取液并添加0．287g／mL氯化钠，在48．90℃环境下萃取45．12min。在此最优萃取条件下，乙醛、二甲基硫醚、乙酸乙酯、乙酸异丁酯、正丙醇、异丁醇、乙酸异戊酯、异戊醇、己酸乙酯和辛酸乙酯的回收率为91．20％～103．46％，标准偏差为1．74％～8．90％。顶空固相微萃取-气相色谱法能准确地分析啤酒的挥发性风味成分。

The flavor compounds in beer were determined by headspace solid-phase microextraction （HS-SPME）. The regression equation was concluded by Box-Behnken and the extraction condition was optimized by response surface methodology with software Minitab 15. The optimal conditions were achieved using 7 mL extraction solution added 0. 287 g/mL NaC1 in a 15 mL stirred extraction bottle and 45.12 min of absorption time at 48.90 ℃. Under the optimal conditions, the average recovery of the ten flavor compounds were 91.20%-103.46% and the relative standard deviation were 1. 74 %-8. 90℃ , including acetaldehyde, dimethyl sulfide, ethyl, isobutyl acetate, N-propanol, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate and ethyl octanoate. Results suggested that HS-SPME followed by gas chromatography （GC-FID） can be used to analyze the volatile flavor compounds in beer accurately.