采用顶空固相微萃取和搅拌棒吸附萃取技术分析古井贡酒中香气成分

摘要

采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和搅拌棒吸附萃取(stir bar sorptive extraction,SBSE)技术,结合气相色谱-质谱联用仪对古井贡酒酒样香气成分进行提取分析.通过优化样品酒精度、萃取温度、萃取时间等参数确定了最优萃取条件,两种方法的整体精密度和重复性均较好.在相同条件下,对比两种萃取方法,SBSE的灵敏度和回收率均高于HS-SPME.通过标准品、保留指数、NIST 14谱库比对,共定性出190种化合物,其中用标准品准确定性143种.在白酒中首次发现4种酯类化合物:3-甲基丁酸己酯、丁酸辛酯、癸酸丙酯、癸酸异丁酯.%The volatile compounds of Gujinggong liquor were extracted by headspace solid-phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE) separately,and identified by gas chromatography-mass spectrometry (GCMS).Important extraction parameters including sample alcohol content,extraction temperature,and extraction time were optimized.Overall,the two methods were highly precise and reproducible.On the other hand,the SBSE method was superior to HS-SPME in terms of sensitivity and recovery.A total of 190 volatile compounds were determined by comparison of the retention index data with those of standards and with NIST 14 mass spectral library data,143 of which were identified with pure standards.Four volatile esters,i.e.hexyl 3-methylbutyrate,octyl butyrate,propyl decanoate,and isobutyl decanoate,were identified for the first time in Chinese liquor.