毛细管柱气相色谱法测定蒸馏酒和配制酒香气成分
目的 建立气相色谱法检测蒸馏酒和配制酒中酯类、醇类、酸类等特征性香气成分的方法。方法 不同的酒类样品经加内标和稀释的前处理后, 直接进样以氢火焰离子化检测器检测, 并优化色谱柱类型、程序升温、柱流速等参数, 确定最佳分离条件。蒸馏酒采用白酒专用色谱柱(70 m×0.25 mm, 0.25 μm)检测, 配制酒蒸馏后收集流出液采用毛细管柱CP wax57CB(50 m×0.25 mm, 0.20 μm)检测。结果 本方法在12 min内可完成分离测定, 各组分在一定浓度范围内呈现良好的线性关系。方法的检出限为0.05~0.20 mg/L, 回收率为94.8%~99.6%。结论 该方法快速、准确、灵敏且节约成本, 可在酒类产品检测中广泛应用。
Objective To establish a method for determination of characteristic aroma components including esters, alcohols, acids, etc. in distilled and preparation liquor. Method Liquor samples were subjected to pretreatment of adding internal standard and dilution, and detected by hydrogen flame ionization detector. The chromatographic parameters including column type, programmed temperature, and column flow rate were optimized for the best separation conditions. Distilled liquor was detected by liquor special column (70 m×0.25 mm, 0.25 μm), while preparation liquor was detected by capillary column CP wax57CB (50 m×0.25 mm, 0.20 μm). Results The determination method with two kinds of chromatographic conditions could be completed within 12 minutes. The components showed a good linear relationship in a certain concentration range. The limits of detection were 0.05~0.20 mg/L, and the recoveries were in the range of 94.8%~99.6%. Conclusion This method is rapid, accurate, sensitive and inexpensive, which can be widely used for the detection of liquor products.
标题：毛细管柱气相色谱法测定蒸馏酒和配制酒香气成分
英文标题：Determination of aroma components in distilled and preparation liquor by capillary column gas chromatography
作者：
俞雅琼 青海省食品药品监督管理局食品检验检测院
陈睿 青海省食品药品监督管理局食品检验检测院
沈丽 青海省食品药品监督管理局食品检验检测院
中文关键词:酒类,气相色谱法,特征性香气成分,
英文关键词:liquor,gas chromatography,characteristic aroma components,
发表日期：2016-06-15
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