Please wait a minute...
 
 
食品与发酵工业  2022, Vol. 48 Issue (20): 182-187    DOI: 10.13995/j.cnki.11-1802/ts.030264
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
葡萄蒸馏酒香气成分顶空固相微萃取条件优化
孙丽君1, 刘建学1,2,3*, 韩四海1,2,3, 李佩艳1,2,3, 郭金英1,2,3, 罗登林1,2,3
1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
2(河南省食品原料工程技术研究中心,河南 洛阳,471023)
3(食品加工与安全国家级实验教学示范中心,河南 洛阳,471023)
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)
下载:  HTML  PDF (1554KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 香气成分对葡萄蒸馏酒的风味和品质具有重要作用。为了有效地分析葡萄蒸馏酒中香气成分的种类和含量,对影响萃取效果的顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)条件进行优化。采用HS-SPME与GC-MS相结合的方法对葡萄蒸馏酒中香气成分进行定性、定量分析,对萃取条件进行单因素分析和响应面优化。结果表明,葡萄蒸馏酒中香气成分顶空固相微萃取的较优条件为萃取温度30 ℃、解析时间6 min、平衡时间10 min、萃取时间30 min、NaCl添加量0.20 g/mL、乙醇体积分数10%。在优化条件下得到香气成分的总峰面积与峰个数分别为3.494×108、34,从葡萄蒸馏酒中成功鉴定出酯类物质16种,醇类6种,醛类1种、酚类1种。该研究为葡萄蒸馏酒香气成分的分析提供了一种简单、快速的测定方法,也可为其他酒类香气成分的测定提供参考。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
孙丽君
刘建学
韩四海
李佩艳
郭金英
罗登林
关键词:  葡萄蒸馏酒  顶空固相微萃取  响应面法  萃取条件  优化    
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.
Key words:  grape distilled spirits    headspace solid-phase microextraction (HS-SPME)    response surface methodology    extraction condition    optimization
收稿日期:  2021-11-29      修回日期:  2022-01-21           出版日期:  2022-10-25      发布日期:  2022-11-18      期的出版日期:  2022-10-25
基金资助: 河南省自然科学基金项目(19A550001);河南省科技攻关项目(172102310694)
作者简介:  硕士研究生(刘建学教授为通信作者,E-mail:jx_liu@163.com)
引用本文:    
孙丽君,刘建学,韩四海,等. 葡萄蒸馏酒香气成分顶空固相微萃取条件优化[J]. 食品与发酵工业, 2022, 48(20): 182-187.
孙丽君,刘建学,韩四海,et al. Optimization of headspace solid-phase microextraction conditions for volatile compounds in grape distilled spirits[J]. Food and Fermentation Industries, 2022, 48(20): 182-187.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.030264  或          http://sf1970.cnif.cn/CN/Y2022/V48/I20/182
[1] 李娜娜, 束廷廷, 梁艳英, 等.不同采收期对爱格丽葡萄酒及蒸馏酒香气成分的影响[J].食品科学, 2018, 39(2):215-221.LI N N, SHU T T, LIANG Y Y, et al.Effect of different harvest times on aroma components of ecolly wines and distillations[J].Food Science, 2018, 39(2):215-221.
[2] 王鑫, 梁艳英, 李娜娜, 等.杨凌地区主要葡萄蒸馏酒的香气成分分析[J].中国酿造, 2018, 37(7):161-167.WANG X, LIANG Y Y, LI N N, et al.Analysis of the aroma components of distilled spirits from main grape varieties in Yangling area[J].China Brewing, 2018, 37(7):161-167.
[3] WEI X F, MA X L, CAO J H, et al.Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations:Wine sprits in the Shangri-La region of China[J].Food Science and Technology, 2018, 38(S1):50-58.
[4] 夏亚男. 红枣白兰地香气成分及影响因素研究[D].保定:河北农业大学, 2014.XIA Y N.The influence factors on volatile flavor compounds of jujube brandy[D].Baoding:Hebei Agricultural University, 2014.
[5] 李凯, 商佳胤, 黄建全, 等.应用顶空固相微萃取-气相色谱质谱技术分析不同商业酿酒酵母对玫瑰香葡萄酒香气成分的影响[J].食品与发酵工业, 2017, 43(10):212-219.LI K, SHANG J Y, HUANG J Q, et al.Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine[J].Food and Fermentation Industries, 2017, 43(10):212-219.
[6] WELKE J E, ZANUS M, LAZAROTTO M, et al.Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines[J].Journal of the Brazilian Chemical Society, 2012, 23(4):678-687.
[7] 高会云, 何娟, 刘德仓, 等.固相微萃取萃取头的研究进展[J].分析仪器, 2007(2):1-6.GAO H Y, HE J, LIU D C, et al.Progress of study on solid phase microextraction fibers[J].Analytical Instrumentation, 2007(2):1-6.
[8] APREA E, GIKA H, CARLIN S, et al.Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry[J].Journal of Chromatography A, 2011, 1 218(28):4 517-4 524.
[9] THEODORIDIS G, KOSTER E H, DE JONG G J.Solid-phase microextraction for the analysis of biological samples[J].Journal of Chromatography B:Biomedical Sciences and Applications, 2000, 745(1):49-82.
[10] 刘源, 周光宏, 徐幸莲.固相微萃取及其在食品分析中的应用[J].食品与发酵工业, 2003,29(7):83-87.LIU Y, ZHOU G H, XU X L.Solid phase microextraction (SPME) and its application in food analysis[J].Food and Fermentation Industries, 2003,29(7):83-87.
[11] 王浩臣, 马吉祥, 陈新军, 等.鲜食白木纳格蒸馏酒的发酵工艺优化[J].食品工业科技, 2020, 41(11):117-124.WANG H C, MA J X, CHEN X J, et al.Optimization of fermentation process for fresh white munag distilled wine[J].Science and Technology of Food Industry, 2020, 41(11):117-124.
[12] 谢苏燕, 舒楠, 金宇宁, 等.不同酿酒酵母对山葡萄北国蓝蒸馏酒挥发性物质的影响[J].中国酿造, 2020, 39(6):150-154.XIE S Y, SHU N, JIN Y N, et al.Effect of different Saccharomyces cerevisiae on the volatile components of distilled spirits brewed by Vitis amurensis Beiguolan[J].China Brewing, 2020, 39(6):150-154.
[13] 宋晶晶, 李宁, 佟文杰, 等.模糊数学评价三种配制新疆葡萄蒸馏酒工艺及香气成分分析[J].现代食品科技, 2021, 37(2):249-260.SONG J J, LI N, TONG W J, et al.The optimization of processing technology based on fuzzy mathematic evaluation and aroma component analysis of grape distilled wine in Xinjiang[J].Modern Food Science and Technology, 2021, 37(2):249-260.
[14] 王犁烨, 黄彭, 冯瑞章, 等.基于HS-SPME/GC-MS分析新疆不同品种葡萄蒸馏酒挥发性香气成分[J].食品与机械, 2018, 34(4):20-24;30.WANG L Y, HUANG P, FENG R Z, et al.Analysis of volatile aroma components of different breeds of grape distilled spirits in Xinjiang by HS-SPME/GC-MS[J].Food and Machinery, 2018, 34(4):20-24;30.
[15] 李洋, 崔长伟, 李娜娜, 等.爱格丽和小芒森葡萄酒及蒸馏酒香气成分差异的研究[J].中国酿造, 2020, 39(11):71-77.LI Y, CUI C W, LI N N, et al.Difference of aromatic components of wine and distilled liquor from Ecolly and Petit Manseng grape[J].China Brewing, 2020, 39(11):71-77.
[16] RODRIGUES F, CALDEIRA M, CÂMARA J S.Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages[J].Analytica Chimica Acta, 2008, 609(1):82-104.
[17] 张宜彩, 林勤保, 黄湛艳, 等.顶空-气相色谱-质谱法结合保留指数分析食品包装用纸中挥发性气味成分[J].食品与发酵工业, 2021, 47(13):268-273.ZHANG Y C, LIN Q B, HUANG Z Y, et al.Determination of volatile odor compounds from food packaging paper by headspace gas chromatography-mass spectrometry coupled with retention indices[J].Food and Fermentation Industries, 2021, 47(13):268-273.
[18] XIAO Z B, ZHOU X, NIU Y W, et al.Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines[J].Journal of Chromatography B, 2015, 978-979:122-130.
[19] PEÑA R M, BARCIELA J, HERRERO C, et al.Headspace solid-phase microextraction gas chromatography-mass spectrometry analysis of volatiles in orujo spirits from a defined geographical origin[J].Journal of Agricultural and Food Chemistry, 2008, 56(8):2 788-2 794.
[20] 李媛媛, 李德美, 张亚东, 等.顶空固相微萃取葡萄酒挥发性物质的条件优化[J].中国酿造, 2020, 39(6):138-142.LI Y Y, LI D M, ZHANG Y D, et al.Optimization of extraction conditions for volatile substances in wine by HS-SPME[J].China Brewing, 2020, 39(6):138-142.
[21] 艾对, 张富新, 于玲玲, 等.羊奶中挥发性成分顶空固相微萃取条件的优化[J].食品与生物技术学报, 2015, 34(1):40-46.AI D, ZHANG F X, YU L L, et al.Optimization of head space solid phase micro-extraction conditions for volatile components in goat milk[J].Journal of Food Science and Biotechnology, 2015, 34(1):40-46.
[1] 孙细珍, 熊亚青, 杜佳炜, 钱全全, 姚贤泽. 不同品种高粱小曲白酒感官表征及重要风味物质对比分析[J]. 食品与发酵工业, 2022, 48(9): 34-40.
[2] 盛宇华, 李静, 林萌慧, 吕雨婷, 鲁清峰, 蔡成岗, 朱瑞瑜, 孙蓉, 蔡海莺. 蛋白酶辅助法腐乳发酵工艺优化和理化性质分析[J]. 食品与发酵工业, 2022, 48(9): 77-83.
[3] 张俊, 张三杉, 余梦玲, 叶丹, 雷激. 发芽高粱无麸质蛋糕的制备及品质优化[J]. 食品与发酵工业, 2022, 48(9): 186-194.
[4] 严红光, 张建炀, 林莉, 袁华伟. 凯里米酸汤挥发性成分HS-SPME-GC-MS和HS-GC-IMS分析[J]. 食品与发酵工业, 2022, 48(9): 245-252.
[5] 何瑞阳, 王锋, 苏小军, 李清明, 杨华, 朱晓慧, 范宽秀, 江雪梅. 玉竹多糖低共熔溶剂提取工艺优化及其抗氧化和抗糖基化活性研究[J]. 食品与发酵工业, 2022, 48(8): 190-198.
[6] 许银彪, 李由然, 石贵阳. 地衣芽胞杆菌发酵合成L-酪氨酸以及莽草酸途径代谢节点的研究[J]. 食品与发酵工业, 2022, 48(7): 1-7.
[7] 周海岩, 周斌, 邹树平, 张博, 柳志强. 补料分批发酵条件优化提高D-泛酸的产量[J]. 食品与发酵工业, 2022, 48(7): 8-13.
[8] 李阳阳, 刘松, 尹小强, 堵国成. 黑曲霉木聚糖酶在大肠杆菌中的胞外表达和酶学性质研究[J]. 食品与发酵工业, 2022, 48(6): 1-7.
[9] 杨国帅, 许颖, 詹晓北, 蒋芸, 李志涛, 高敏杰. Microbacterium sp.XT11黄原胶内切酶在毕赤酵母中的异源表达、性质及应用[J]. 食品与发酵工业, 2022, 48(6): 8-14.
[10] 赵世光, 谢东宝, 储欣颖, 张宇, 胡子敏, 葛礼涛, 钱森和, 魏明. 混菌发酵制备茶籽多肽及其抗氧化作用[J]. 食品与发酵工业, 2022, 48(6): 147-153.
[11] 刘婷, 赵良忠, 周小虎, 何初漫, 张艳艳, 张雪娇. 酸豆奶发酵过程中大豆异黄酮及风味物质变化规律[J]. 食品与发酵工业, 2022, 48(6): 181-187.
[12] 王婕娉, 刘睿, 丁士勇, 鲁群. 响应面优化混菌发酵蜂王幼虫制备抗氧化肽及其结构鉴定[J]. 食品与发酵工业, 2022, 48(6): 210-217.
[13] 罗小叶, 赵皓静, 班世栋, 王晓丹. 顶空固相微萃取-气质联用法对不同多效价复合配方栽培香菇子实体挥发性风味成分分析[J]. 食品与发酵工业, 2022, 48(6): 250-256.
[14] 徐奎栋, 佟毅, 李义, 陶进, 梁颖超, 刘松, 李江华. 组合策略提高普鲁兰酶在枯草芽胞杆菌中的表达[J]. 食品与发酵工业, 2022, 48(5): 8-14.
[15] 胡金远, 乔士达, 张萌, 许菲. 富脯氨酸胶原蛋白的重组表达及热稳定性研究[J]. 食品与发酵工业, 2022, 48(5): 15-22.
[1] LI Bin et al.

Vacuum drying kinetics characteristics of Chinese prickly ash based on Weibull distribution [J]. Food and Fermentation Industries, 2017, 43(11): 58 -64 .

[2] ZHANG Dong et al. Effect of different amounts of salt on quality of bacon[J]. Food and Fermentation Industries, 2017, 43(11): 159 .
[3] ZHOU Xin-ya et al. Effect of pH on the functional properties of rabbit myofibrillar protein[J]. Food and Fermentation Industries, 2017, 43(11): 172 .
[4] YU Qing-lin et al. Fermentation optimization of recombinant Yarrowia lipolytica for its efficient succinic acid production[J]. Food and Fermentation Industries, 0, (): 1 .
[5] . Study on Killing Mold in Mineral Water Using Ozone[J]. Food and Fermentation Industries, 2002, 28(4): 48 .
[6] . Elementary Study on the Physiological State of Yeast during Continuous Beer Fermentation[J]. Food and Fermentation Industries, 2002, 28(5): 27 .
[7] . Inhibitors of HMG-CoA Reductase and Microbial Conversion[J]. Food and Fermentation Industries, 2002, 28(6): 66 .
[8] . Effect of Calcium Alginate Immobilization on Ice Nucleation Activity of Xanthomonas campestris 206[J]. Food and Fermentation Industries, 2002, 28(8): 1 .
[9] Zhao Lijuan,Wang Deliang,Cheng Yulai,Zhou Jianzhong,Ge Bangguo. Research on Deletion of Saccharomyces cerevisiae Alcohol Dehydrogenase Ⅱ Gene[J]. Food and Fermentation Industries, 2005, 31(11): 30 .
[10] Mi Hongwei,Tang Chuanhe,Yang Xiaoquan. Functional Properties of Buckwheat Protein: Influence of Processing[J]. Food and Fermentation Industries, 2006, 32(2): 128 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn