红枣白兰地中香气成分的顶空固相微萃取条件优化

任晓宇; 张少云; 裴晓静; 谢立娜; 杜文博; 锁然

doi:10.13386/j.issn1002-0306.2018.07.044

红枣白兰地中香气成分的顶空固相微萃取条件优化

Optimization of extraction conditions for SPME-GC-MS analysis of volatile components in jujube brandy

摘要

摘要: 采用顶空固相微萃取-气相色谱质谱联用技术分析红枣白兰地中的香气成分,并且通过单因素实验和正交实验对香气成分的萃取条件进行优化。以峰个数和面积为指标比较不同的因素对香气成分的影响,并且对萃取条件进行4因素3水平正交优化实验。实验结果表明:最佳的萃取条件为萃取温度50℃、萃取时间40 min,乙醇含量10%, NaCl添加量1.0 g、解析时间6 min。在该萃取条件下,检测到红枣白兰地中的香气成分共81种,确定结构的有59种,其中包括酯类物质34种(85.47%),醇类物质7种(3.67%),酸类物质4种(4.61%),醛类物质6种(4.51%),其它种类物质8种(1.74%)。

Abstract: Volatile compounds of jujube brandy were extracted by solid phase micro-extraction(SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction conditions were optimized using single factor and orthogonal experiments.The sum of the peak areas and total peak numbers of the volatile constituents were used as indices to optimize the extraction conditions by using L₉(3⁴) orthogonal array design.Experimental results showed that the optimal SPME extraction time and temperature were 40 min and 50℃,10% alcohol content in headspace glass vial with addition of 1.0 g NaCl,and the desorption time was 6 min.As a result,a total of 81 compounds were isolated,and the structure of 59 in them were identified, including 34 esters(85.47%),7 alcohols(3.67%),4 acids(4.61%),6 ketones(4.51%),8 others(1.74%).