基于HS-SPME-GC-MS分析凤香型白酒中风味物质条件优化

Optimization of Flavor Substances in Feng Flavor Baijiu Based on HS-SPME-GC-MS

该文使用气相色谱质谱联用仪(gas chromatography-mass spectrometry,GC-MS)对凤香型白酒中风味物质成分进行分析,在进样前对萃取的样品量、萃取时间、萃取温度、平衡时间、解析时间6个条件进行优化,以期得到更全面的风味物质的组成。实验结果表明:对10 m L样品中加入0.3 g/L氯化钠,在50℃条件下萃取30 min,解析2 min,能够得到较好的GC-MS分析结果,共定性出81种风味物质,包括酯类、醇类、酸类、芳香化合物等。该项研究为进一步筛选出凤香型白酒特征香气物质提供技术支持。

In this paper,gas chromatography mass spectrometry(GC-MS)was used to analyze the flavor components in Feng flavor Baijiu.Before sample introduction,six conditions of sample amount,extraction time,extraction temperature,equilibrium time and analysis time were optimized to obtain more comprehensive flavor components.The experimental results showed that adding 0.3 g/L sodium chloride to 10 mL of sample,extracting at 50℃for 30 minutes,and resolving for 2 minutes could obtain good GC-MS analysis results.A total of 81 flavor substances were identified,including esters,alcohols,acids,and aromatic compounds.This study provides technical support for further screening the characteristic aroma substances of Feng flavor Baijiu.