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食品研究与开发:2019,40(7):156-162
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顶空固相微萃取与液液萃取竹叶青露酒中挥发性物质成分的比较
(山西农业大学食品科学与工程学院,山西晋中030801)
Comparison between Headspace Solid-phase Microextraction and Liquid-Liquid Extraction of Volatile Compounds from Bamboo Leaf Green Wine
(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,Shanxi,China)
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投稿时间:2018-12-13    
中文摘要: 通过顶空固相微萃取法(headspace solid phase microextraction,HS-SPME)和液液萃取法(liquid-liquid extraction,LLE)两种不同的萃取方法分别对一年和五年竹叶青成酒进行前处理,再利用气相色谱质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对酒样的挥发性成分进行检测。可确定出采用HS-SPME法前处理五年的酒样后,共检测出29种挥发性物质,酯类11种,醇类6种,其他酮类、烷类、烯类等物质合计12种;采用LLE法前处理五年的酒样后,共检测出18种挥发性物质,酯类8种,醇类4种,其他酮类、烷类、烯类等物质合计6种。采用HS-SPME法前处理一年的酒样后,共检测出28种挥发性物质,酯类13种,醇类4种,其他酮类、烷类、烯类等物质合计11种;采用LLE法前处理一年的酒样后,共检测出15种挥发性物质,其中酯类6种,醇类3种,其他酮类、烷类、烯类等物质合计6种。对比结果显示,利用顶空固相微萃取处理后的酒样所检测出的挥发性物质较液液萃取法分析出的挥发性物质种类更多、更全面,因此对于竹叶青酒挥发性成分的检测,更适合采用顶空固相微萃取法进行前处理。
Abstract:Two different extraction methods,headspace solid-phase microextraction(HS-SPME)and liquidliquid extraction(LLE),were used to pre-treat the one and five yearsbamboo leaf green wine.Then the volatile components of liquor samples were detected by gas chromatography-mass spectrometry(GC-MS).A total of 29 volatile substances,11 esters,6 alcohols,12 other ketones,alkanes and alkenes,were detected after five years of treatment by HS-SPME method.After five years of pretreatment with LLE method,18 volatile substances were detected,including 8 esters,4 alcohols,6 other ketones,alkanes and alkenes.After pretreatment with HS-SPME method,28 kinds of volatile substances were detected,including 13 esters,4 alcohols,11 other ketones,alkanes and alkenes.After pretreatment with LLE method,15 volatile substances were detected,of which 6 were esters,3 alcohols,6 other ketones,alkanes,alkenes,etc.The results showed that the volatile substances detected by headspace solid-phase microextraction were more comprehensive than those by liquid-liquid extraction.Therefore,HS-SPME was more suitable for the detection of volatile components in bamboo leaf green wine.
文章编号:201907026     中图分类号:    文献标志码:
基金项目:北京工商大学食品质量与安全北京实验室开放课题项目
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