HS-SPME-GC-O-MS分析红枣发酵酒中的挥发性成分
发布时间：2019-05-08 11:54
【摘要】：采用顶空固相微萃取、气相色谱-嗅闻-质谱(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)联用,对红枣发酵酒中易挥发性成分进行萃取条件及GC-MS分离检测条件的系统研究,并采用气味活度值结合香气强度值评价了主要成分对总体香味的贡献。选定的顶空固相微萃取最优参数为:50/30μm DVB/CAR/PDMS固相微萃取头、样品用量8.0 m L/20.0 m L样品瓶、加盐量0.40 g/m L、萃取温度55℃、萃取时间40 min、平衡时间20 min、解吸时间5 min。选用Rtx-Wax色谱柱,经GC-O-MS联用对红枣发酵酒挥发性成分进行分析,共检出108种组分,结构推断86种,占挥发性成分总峰面积的97.09%。其中,乙酸-3-甲基丁酯、3-甲基丁醇、己酸乙酯、2-己烯酸乙酯、庚酸乙酯、乙酸、辛醇、癸酸乙酯、苯甲酸乙酯、戊酸、乙酸-2-苯乙酯、己酸、苯甲醇、苯丙酸乙酯、苯乙醇、辛酸、n-癸酸为红枣发酵酒的主体香气成分。其结果为红枣发酵酒的质控及香味评价提供一定理论依据。
[Abstract]:Headspace solid-phase microextraction (SPME) and gas chromatography-sniffing-mass spectrometry (gas chromatography-olfactometry-mass spectrometry,GC-O-MS) were used to study the extraction conditions and GC-MS separation and detection conditions of volatile components in fermented wine of jujube (Zizyphus jujuba L.). The contribution of the main components to the total aroma was evaluated by using the value of odour activity and the value of aroma intensity. The optimum headspace solid-phase microextraction parameters were as follows: 50 / 30 渭 m DVB/CAR/PDMS solid phase microextraction head, 8.0ml / 30 渭 m solid phase microextraction head, 8.0ml / 20ml sample bottle, 0.40g / L salt, 55 鈩，
本文编号：2471891
[Abstract]:Headspace solid-phase microextraction (SPME) and gas chromatography-sniffing-mass spectrometry (gas chromatography-olfactometry-mass spectrometry,GC-O-MS) were used to study the extraction conditions and GC-MS separation and detection conditions of volatile components in fermented wine of jujube (Zizyphus jujuba L.). The contribution of the main components to the total aroma was evaluated by using the value of odour activity and the value of aroma intensity. The optimum headspace solid-phase microextraction parameters were as follows: 50 / 30 渭 m DVB/CAR/PDMS solid phase microextraction head, 8.0ml / 30 渭 m solid phase microextraction head, 8.0ml / 20ml sample bottle, 0.40g / L salt, 55 鈩，
本文编号：2471891
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