11种保健酒中挥发性成分的分析

发布时间：2018-03-24 17:22

本文选题：保健酒　切入点：硅胶柱层析法　出处：《食品科学》2016年16期

【摘要】：采用硅胶柱层析法结合气相色谱-质谱联用仪,对中国劲酒、竹叶青酒、张裕至宝三鞭酒、椰岛海王酒等11种保健酒中的挥发性成分进行了分析,并通过标准品比对和NIST 11谱库检索进行了定性、定量研究。结果表明:11种保健酒中共鉴定出37种化合物,醇类6种、烃类12种、酯类9种、醛类4种、酸类2种、酮类2种、含氮化合物和酚类化合物各1种,其中含量较大的成分有1-丙醇、2-甲基-1-丙醇、3-甲基-1-丁醇、乳酸乙酯、柠檬酸三乙酯、5-羟甲基糠醛和乙酸;通过内标法,对11种保健酒中的乳酸丙酯进行了定量分析,线性回归方程为y=1.059 3x+0.01(r=0.995),含量范围在0.02~0.74 mg/L之间。检出限为0.005 mg/L,定量限为0.01 mg/L。使用MATLAB 7.0软件,对中国劲酒、阳春牌滋补酒、沱牌枸杞酒以及椰岛海王酒、张裕至宝三鞭酒和竹叶青的挥发性成分进行了进行单因素方差分析和帕累托分析,结果表明:6种酒样中烃类化合物的含量具有显著性差异;重要挥发性成分有3-甲基-1-丁醇、1-丙醇、2-甲基-1-丙醇、2-丁醇、5-羟甲基糠醛、丁香酚、乳酸乙酯、己酸乙酯、乙酸异戊酯、乙酸苯乙酯、癸酸乙酯、柠檬酸三乙酯、糠醛、肉桂醛、乙酸、苯乙烯、十四烷、十五烷、十六烷、1,4-二甲基苯、二苯胺。
[Abstract]:Using silica gel column chromatography and gas chromatography-mass spectrometry (GC-MS), the volatile components of 11 kinds of health wine, such as Chinese strong wine, bamboo leaf green wine, Changyu Zhibao Sanbian liquor and coconut island sea king wine, were analyzed. The results showed that 37 compounds were identified, including 6 alcohols, 12 hydrocarbons, 9 esters, 4 aldehydes, 2 acids and 2 ketones. One nitrogen-containing compound and one phenolic compound, of which 1-propanol 2-methyl-1-propanol, 3-methyl-1-butanol, ethyl lactate, triethyl citrate, 5-hydroxymethyl furfural and acetic acid; by internal standard method, The quantitative analysis of propyl lactate in 11 kinds of health wine was carried out. The linear regression equation was: yl0. 059 3x 0. 01 ~ 0. 995 mg/L. The detection limit was 0.005 mg / L and the quantitative limit was 0. 01 mg / L. Using MATLAB 7. 0 software, the tonic liquor of Chinese strong liquor and Yangchun brand was studied, and the results showed that the linear regression equation was 0. 059 3x 0. 01 ~ 0. 95%, and the detection limit was 0.005 mg / L and the quantitative limit was 0. 01 mg / L. The volatile components of Tuo brand Lycium barbarum wine, Yandao Haiwang liquor, Zhangyu Zhibao Sanbian liquor and Bamboo leaf green were analyzed by single factor variance analysis and Pareto analysis. The results showed that the contents of hydrocarbon compounds in 6 kinds of liquor samples were significantly different. The important volatile constituents are 3-methyl-1-butanol 2-methyl-1-propanol, 5-hydroxymethyl furfural, eugenol, ethyl lactate, ethyl hexanoate, isoamyl acetate, phenylester acetate, ethyl sebacate, triethyl citrate, furfural, furfural, Cinnamaldehyde, acetic acid, styrene, tetradecane, pentadecane, hexadecane 1-dimethyl benzene, diphenylamine.
【作者单位】：北京工商大学北京市食品风味化学重点实验室食品质量与安全北京实验室;
【基金】：国家自然科学基金面上项目(31471665);国家自然科学基金青年科学基金项目(31301466) 北京市教委科技计划重点项目(KZ20140011015)
【分类号】：O657.63;TS261.7

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