川法小曲白酒香气成分测定条件优化

Optimizationon determination conditions for aromatic components of Sichuan Xiaoqu Chinese spirit

利用顶空固相微萃取(HS—SPME)技术和气相色谱质谱联用仪(GC—MS)相结合的方法,定性分析川法小曲白酒香气成分组成,并对影响顶空固相微萃取效果的因素进行优化。试验结果表明:20%vol、45%装液量、0.1g/mL氯化钠、45℃平衡温度、平衡30min、萃取50min下萃取效果最佳。该条件下,测得川法小曲白酒中45种香气成分,其中酯类29种,醇类5种,醛类1种,其它成分10种。

Headspace solid-phase microextraction （HS--SPME） and gas chromatography coupled with mass spectrometry （GC--MS） were used for the qualitative determination of aromatic components in Sichuan Xiaoqu Chinese spirit samples. The effect factors of HS-- SPME were optimized, such as alcohol content in sample, sample vol- ume in headspace glass vial, concentrations of sodium chloride, equb librium temperature and time, desorption time, The best extraction performance was achieved under the following conditions= 20% vol alcohol content in sample,45% sample volume in headspace glass vial with addition of 0. 1 g/mL sodium chloride, 30min equilibrium time at 45 ℃, 30 min headspace adsorption time. In this condition, there were 45 aromatic components were extracted, including 29 esters, ,5 higher alcohols, 1 aldehydes, 10 others.