摘要
该研究从样品前处理、萃取条件两个方面对顶空固相微萃取.气相色谱法检测白酒中吡嗪类化合物进行优化,得到最佳检测条件为:用高纯水将白酒样稀释至酒精度为10%vol,同时向样品中加入NaCl,并使其质量浓度为0.05g/mL,调节样品体系的pH值为8;在70℃条件下,采用50/30μmDVB/CAR/PDMS固相萃取头萃取50min,汽化室温度250℃的条件下解吸3min。方法学研究表明,在0.05~20mg/L的线性范围内具有良好的线性关系,相关系数R〉0.99,8种吡嗪类物质方法的检出限(S/N=3)为1.37~6.78μg/L,回收率87.6%~105.4%,相对标准偏差为4.61%~6.37%。用该方法对5种酱香型白酒检测,所测样品中吡嗪类物质含量在0~29mg/L,其中1^#酒样中吡嗪类物质的含量最高,达到25.72mg/L。
The conditions of sample pretreatment and extraction of pyrazine compounds in Baijiu were optimized by HS-SPME-GC. The optimum de- tection conditions were as follows: alcohol content in Baijiu simple was diluted to 10%vol by pure water. NaCl was added into the sample and its content was 0.05 g/ml. The pH of sample was adjusted to 8. The Baijiu simple was extracted at 70℃ for 50 min with 50/30 μm DVB/CAR/PDMS solid phase extraction head, and the head was desorbed under 250 ℃ for 3 min. Methodology results showed that there was a good linear relationship in the range of 0.05-20 mg/L, the correlation coefficient R was more than 0.99. The limit of detection (S/N=3) of eight kinds of pyrazine compounds was 1.37-6.78μg/L. The recovery rate was 87.6%-105.4%. The relative standard deviation was 4.61%-6.37%. The pyrazine compounds contents in sample detected by the method were 0-29 mg/L, the pyrazine compounds contents in 1^# Baijiu simple was the highest and was up to 25.72 mg/L.
出处
《中国酿造》
CAS
北大核心
2016年第8期163-168,共6页
China Brewing
基金
酱香型白酒中吡嗪类化合物的检测方法研究(2013QK249)