顶空液相微萃取/气相色谱-质谱检测葡萄酒中的马味物质

摘要

建立了顶空液相微萃取/气相色谱仪-质谱联用测定葡萄酒中的马味物质的方法。对影响萃取效率的实验条件进行了优化。采用Rtx-5MS毛细管柱进行检测，以癸烷为萃取溶剂，在60℃、搅拌速度为200r/min条件下对1mL葡萄酒样品萃取30min。该方法对4-EP和4-EG的富集倍数分别为86和74；线性关系良好。相关系数分别为0.9998和0.9977；马味物质的检出限为1µg/L（S/N=3）。实际酒样的加标回收率为97.3%～102.3%。%Headspace liquid-phase micro-extraction (HS-LPEM) coupled with gas chromatography-mass spectrometry (GC-MS) was used to determine the phenols causing horsy character of wines. Some main experimental parameters that affect the extraction efficiency were optimized. Decane was selected as extraction solvent. The extraction was carried out at 60℃ in a 2mL vial filled with 1mL of sample solution at a stirring rate of 200r/min for 30min. The enrichment factors for 4-EP and 4-EG were 86 and 74. The linear parameter R2 were 0.9998 and 0.9977. The limit of detection was 1µg/L(S/N=3)for the phenols causing horsy character. Recovery was 97.3%~102.3%.