毛细管直接进样测定豉香型白酒中高沸点香味物质

Direct Sample Injection in Capillary to Determine High Boiling Point Flavoring Components in Fermented Soybean-flavor Liquor

在豉香型白酒中 ,高沸点香味物质除高级脂肪酸乙酯外 ,有较多 β-苯乙醇(>5mg/100ml)和一定量的二元酸二乙酯 ,以辛二酸二乙酯为主 ,约0.2mg/100ml。采用轻工部发酵所推荐的毛细管直接进样分析法 ,提高初温、快速程序升温 ,使目的组分和内标都在恒温条件下出峰 ,提高了分析速度(每样品约17min)和定量准确性 ,检出量以单组分计<0.1mg/100ml。

High boiling point flavoring materials in fermented soybean- flavor liquor comprised advanced ethyl ester aliphatic acid, major β-phenethylamine(>5 mg/100 ml) and certain amount of diethyl ester biatomoc acid (mainly diethyl ester suberate, about 0.2 mg/100 ml). The adoption of the analytic method of direct sample injection in capillary recommended by National Light Industry Ministry could improve the analytic speed (about 17 min for each sample ) and the accuracy of quantitative determination with the quantity of each detected group less than 0.1 mg/100 ml by increase of the original temperature and implementation of quick temperature program which made targeted components and internal standard apperar under homothermal conditions.(Tran.by YUE Yang)