食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 241 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026974

分析与检测

气相色谱-电子捕获检测器法分析不同产地、不同香型白酒中活性羰基化合物

  • 司波 ,
  • 袁雯雯 ,
  • 贾梦玮 ,
  • 顾会会 ,
  • 卢永翎 ,
  • 吕丽爽
展开
  • 1(江苏省宿迁市产品质量监督检验所,江苏 宿迁,223800)
    2(南京师范大学 食品与制药工程学院,江苏 南京,210023)
硕士,高级工程师(吕丽爽教授为通讯作者,E-mail:lishuanglv@126.com)

收稿日期: 2021-02-05

  修回日期: 2021-03-25

  网络出版日期: 2021-12-16

基金资助

宿迁市重点研发计划(现代农业)(L2019010);国家自然科学基金面上项目 (31571783)

收起

Reactive carbonyl species in Chinese Baijiu from different origins and flavor types by gas chromatography-electron capture detector

  • SI Bo ,
  • YUAN Wenwen ,
  • JIA Mengwei ,
  • GU Huihui ,
  • LU Yongling ,
  • LYU Lishuang
Expand
  • 1(Jiangsu Suqian Product Quality Supervision and Inspection Institute, Suqian 223800, China)
    2(School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China)

Received date: 2021-02-05

  Revised date: 2021-03-25

  Online published: 2021-12-16

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摘要

白酒中存在多种醛类物质,其活性羰基化合物(reactive carbonyl species,RCS)具有高反应活性,体内积聚可导致机体发生糖尿病并发症、阿尔茨海默症、衰老等多种疾病。为分析不同产地、不同香型白酒中RCS,建立一种可同时检测白酒中7种RCS及5种风味醛类的气相色谱分析方法。结果表明,色谱条件为:以5 mg/mL邻五氟苄基羟胺为衍生化试剂,添加量为1 mL,衍生化温度为60 ℃,衍生化时间为1 h,正己烷为萃取溶剂。采用电子捕获检测器,进样口温度:230 ℃;程序升温:50~250 ℃;检测器温度:300 ℃。12种目标物的检出限0.3~2.0 ng/mL,定量限0.9~6.0 ng/mL,回收率86.98%~109.55%。该方法的精密度、稳定性良好,具有灵敏度高,操作较简便的优点。同时,采用该方法对国内市场9个产地、12种香型白酒中的RCS含量进行检测,聚类分析表明白酒的产地和香型对RCS形成存在显著性影响。该研究为检测白酒中存在的活性羰基化合物含量提供了方法。

关键词： 白酒; 醛类; 活性羰基化合物; 气相色谱-电子捕获检测器

本文引用格式

司波 , 袁雯雯 , 贾梦玮 , 顾会会 , 卢永翎 , 吕丽爽 . 气相色谱-电子捕获检测器法分析不同产地、不同香型白酒中活性羰基化合物[J]. 食品与发酵工业, 2021 , 47(22) : 241 -248 . DOI: 10.13995/j.cnki.11-1802/ts.026974

Abstract

There are many kinds of aldehydes in Chinese Baijiu, among them, the reactive carbonyl compounds (RCS) have high reactivity. The accumulation of RCS in the body can lead to diabetes, Alzheimer's disease, aging and other diseases. In order to analyze harmful RCS in Chinese Baijiu of different origins and flavor types, a gas chromatography method was developed for simultaneous detection of 7 harmful RCS and 5 flavor aldehydes in Baijiu. The chromatographic conditions were as follows: O-(2,3,4,5,6-pentafluorobenzenzyl) hydroxylamine (PFBHA) was used as derivatization reagent, the amount of addition was 1 mL, the temperature of derivatization was 60 ℃, the time of derivatization was 1 h, and n-hexane was used as extraction solvent. Using electron capture detector, sample inlet temperature was 230 ℃; programmed temperature: 50-250 ℃; detector temperature: 300 ℃. The detection limit of 12 target compounds was 0.3-2.0 ng/mL, the quantitative limit was 0.9-6.0 ng/mL, and the recovery was 86.98%-109.55%. This method has the advantages of high precision, good stability, high sensitivity and simple operation. At the same time, this method was used to detect the RCS content of 12 aromatic spirits from 9 domestic markets. Cluster analysis showed that the origin and aroma of Baijiu had significant influence on RCS. This study provides a method for the determination of reactive carbonyl species in Baijiu.

Key words： Baijiu; aldehydes; reactive carbonyl species; chromatography-electron capture detector

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