响应面分析法优化顶空固相微萃取-气相色谱法检测啤酒中的挥发性风味物质

Optimization of Head-space Solid Phase Microextraction Conditions for Flavours Determination in Beer by Response Surface Analysis

利用Plackett-Burman试验设计法及响应面分析法,选用固相微萃取头CAR/PDMS,对顶空固相微萃取-气相色谱检测啤酒中挥发性风味物质的萃取条件进行优化,较佳萃取工艺条件为萃取温度53.46℃,萃取时间45.23m in,加盐量0.42g/mL。该方法的重复性较好、回收率较高,峰面积相对标准偏差RSD<4%。

The Head-space solid phase microextraction conditions for flavor compounds analysis in beer were optimized by Plackett-Burman design and response surface analysis.The optimal conditions for Solid Phase Microextraction fiber-CAR/PDMS were as follows:extract temperature,time and salt dosing was 53.46℃,45.23min and 0.42g/mL,respectively.There was a better duplication and a higher recovery by this method.The relative standard deviation(RSD) was less than 4%.