SPME/GC-MS测定荔枝酒的风味成分

Determination of Flavoring Compounds in Litchi Wine by SPME/GC-MS

香气是衡量荔枝酒品质的一个重要因素.建立了固相微萃取/气相色谱-质谱（SPME/GC-MS）测定荔枝酒挥发性风味成分的方法.优化了萃取温度、萃取时间对萃取效率的影响,在优化条件下,酒样中醇类检测限340.00μg/L,酯类检测限4.20μg/L,酸类检测限180.00μg/L,苯乙醇浓度1250.00～20000.00μg/L、乙酸异戊酯浓度范围12.50～250.00μg/L、辛酸浓度范围125.00～2000.00μg/L,峰面积与浓度呈良好的相关性,相关系数优于0.9984.以苯乙醇、乙酸异戊酯、辛酸3种物质加标试验,回收率为62.93%～77.08%,相对标准偏差为3.04%～10.77%,方法完全能满足样品的测定,并对荔枝酒的风味成分进行了分析.

Aroma is a key factor for evaluating the quality of litchi wine. In this study, the determination of volatile flavoring compounds in litchi wine by SPME/GC-MS had been developed. The factors influencing the extraction efficiency such as extracting temperature and extracting time were optimized. Under the optimized conditions, the detection limits of alcohols, esters and acids in litchi wine were 340.00 μg/L, 4.20 μg/L and 180.00 μg/L respectively. The peak areas and concentrations showed good correlations （correlation coefficients higher than 0.9984） in the range of benenze ethanol concentration （1250.00～20000.00μg/L）, isoamyl acetate concentration （12.50～250.00μg/L）, and oc-toic acid concentration （125.00～2000.00 μg/L）. The recoveries of phenethanol, isoamyl acetate and octanoic acid were 62.93 %～77.08 %with the relative standard deviations of 3.04%～10.77%. Such method could be used to determine the flavoring compounds of litchi wine with satisfactory results.