食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 182 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030264

研究报告

葡萄蒸馏酒香气成分顶空固相微萃取条件优化

  • 孙丽君 ,
  • 刘建学 ,
  • 韩四海 ,
  • 李佩艳 ,
  • 郭金英 ,
  • 罗登林
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  • 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)
硕士研究生(刘建学教授为通信作者,E-mail:jx_liu@163.com)

收稿日期: 2021-11-29

  修回日期: 2022-01-21

  网络出版日期: 2022-11-18

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)

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Optimization of headspace solid-phase microextraction conditions for volatile compounds in grape distilled spirits

  • 孙丽君 ,
  • 刘建学 ,
  • 韩四海 ,
  • 李佩艳 ,
  • 郭金英 ,
  • 罗登林
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  • 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)

Received date: 2021-11-29

  Revised date: 2022-01-21

  Online published: 2022-11-18

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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。

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

本文引用格式

孙丽君 , 刘建学 , 韩四海 , 李佩艳 , 郭金英 , 罗登林 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.030264

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

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