Optimization of headspace solid-phase microextraction conditions for volatile compounds in grape distilled spirits
SUN Lijun1, LIU Jianxue1,2,3*, HAN Sihai1,2,3, LI Peiyan1,2,3, GUO Jinying1,2,3, LUO Denglin1,2,3
1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China) 2(Henan Engineering Research Center of Food Material, Luoyang 471023, China) 3(National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)
Abstract: Volatile compounds play an important role in the flavor and quality of grape distilled spirits. In order to effectively analyze the types and contents of volatile compounds in grape distilled spirits, the headspace solid-phase microextraction (HS-SPME) conditions that affect the extraction efficiency were optimized. The combination of HS-SPME and GC-MS was used to qualitatively and quantitatively analyze the volatile compounds in grape distilled spirits, and the extraction conditions were optimized by single factor tests and response surface methodology. Results showed that the optimal extraction parameters of HS-SPME were 30 ℃, desorption time of 6 min, equilibrium time of 10 min, extraction time of 30 min, NaCl 0.20 g/mL and ethanol of 10% (on volume basis). Under the optimized conditions, the total peak area and peak number of volatile compounds were 3.494×108 and 34. Sixteen esters, six alcohols, one aldehyde and one phenol were successfully detected from grape distilled spirits. This study provides a simple and rapid determination method for the analysis of volatile compounds in grape distilled spirits, and it can also offer a reference for the determination of volatile compounds in other wines.
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2022, Vol. 48 
