优化GC检测欧李酒香气成分的萃取条件

陈臣; 李艳; 牟德华

doi:10.13386/j.issn1002-0306.2014.06.017

优化GC检测欧李酒香气成分的萃取条件

陈臣¹,
李艳^1,2,
牟德华¹

1. 河北科技大学生物科学与工程学院
2. 河北省发酵工程技术研究中心

基金项目:

河北省科技支撑计划课题(11230604D-5-2)；

详细信息

作者简介:
陈臣 (1988-) , 男, 硕士研究生, 研究方向:农产品加工。;

中图分类号: TS262.7
计量
- 文章访问数: 115
- HTML全文浏览量: 12
- PDF下载量: 278
出版历程
- 收稿日期: 2013-07-18

Optimization extraction conditions for GC analysis of aromatic constituents in prunus humilis bunge wine

College of Bioscience and Bioengineering, Hebei University of Science and Technology
R&D Center for Fermentation Engineering of Hebei Province

摘要

摘要: 香气物质的组成表征果酒的特色,利用响应面法优化顶空固相微萃取（HS-SPME）欧李果酒中香气物质的条件,使气相色谱法检测香气物质的结果更精确。本文采用HS-SPME结合GC-FID检测欧李发酵酒中的香气物质,在单因素实验的基础上,以加盐量、萃取温度、萃取时间为影响因素,出峰面积为响应值,运用Box-Benhnken中心组合实验设计原理进行响应面分析,优化了HS-SPME的萃取条件。结果表明,HS-SPME萃取欧李发酵酒中香气成分的适宜条件为:加盐量0.226g/mL、萃取温度29℃、萃取时间36min。该条件下萃取,结合GC-FID测得欧李发酵酒中32种香气成分,对其中10种进行了定性和定量分析,含量较高的有:异戊醇110.734mg/L、己酸乙酯11.568mg/L、异丁醇8.7725mg/L、苯乙醇47.178mg/L、乙酸异戊酯15.655mg/L、丙醇1.7032mg/L。
- HS-SPME /
- 响应面优化 /
- GC-FID /
- 欧李发酵酒 /
- 香气成分
Abstract: Aroma composition were characterized fruit wine features. Optimize condition which was used to headspace solid phase microextraction aroma substances in prunus humilis bunge wine by response surface method, in order to get more accurate results by chromatography. The aroma components of Prunus humilis Bunge wine were analyzed by GC-FID method combined with head space solid-phase micro-extractions (HS-SPME) . The extraction conditions were investigated using single factor and response surface methodology based on Box- Benhnken centre design principles. The salt concentration, extraction temperature and extraction time were used as affected factors while the total peak area of chromatogram as response value in this study. The results indicated that the optimum conditions for aroma components extraction from Prunus humilis Bunge wine by HS-SPME were obtained as follows:salt concentration 0.226g/mL, extraction temperature29℃ and extraction time 36min. Under the above conditions, 32 different compounds were detected, and ten of which were carried out qualitative and quantitative analysis. It showed that some of the aroma composition content was higher, such as isoamylol 110.734mg/L, ethyl hexanoate 11.568mg/L, isobutanol 8.7725mg/L, phenethanol 47.178mg/L, isoamyl acetate 15.655mg/L and propanol 1.7032mg/L.
- HS-SPME /
- response surface optimization /
- GC-FID /
- prunus humilis bunge wine /
- aroma components

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