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刊物期号: 201902

气相色谱同时测定白酒中22种风味物质的方法研究(113)

作者: 刘 莎,周 玉,余 义,唐艳荣,孙 琳,刘 艳,时宏伟

地址:黄鹤楼酒业有限公司,湖北 武汉 邮编:430050
摘要 建立使用气相色谱仪测定白酒中风味物质含量的分析方法。分析条件:氢火焰离子化检测器(FID)分析柱为Agilent 19091N-213(260 ℃,30 m ×320 μm ×0.5 μm),载气:高纯氮,流速1.0 mL/min。进样量:1 μL,分流比:20∶1,尾吹20 mL/min;进样口温度:250 ℃;检测器温度:280 ℃;内标法定量。回收率在94.0 %~108.1 %范围内,相对偏差小于5 %。该方法样品处理简单,其线性范围、相关性、灵敏度和精密度均满足白酒中风味物质检测方法的要求,可用于白酒中22种风味物质的检测分析。
关键词 气相色谱仪; 白酒; 风味物质; 方法学研究
中图分类号: TS262.3;TS261.7 文献标识码: A 文章编号: 1001-9286(2019)02-0113-04

英文标题: Simultaneous Determination of 22 Flavoring Substances in Baijiu by GC

英文作者: LIU Sha, ZHOU Yu, YU Yi, TANG Yanrong, SUN Lin, LIU Yan and SHI Hongwei

英文地址: Huanghelou Distillery Co. Ltd., Wuhan, Hubei 430050, China

英文摘要 A method for the determination of flavoring substances in Baijiu by gas chromatography had been developed. The analytical conditions were as follows: FID analysis column was Agilent 19091 N-213(260 ℃; 30 m×320 μm×0.5 μm), carrier gas was high-purity nitrogen, flow rate was 1.0 mL/min, the sampling amount was 1μL, shunt ratio was 20:1, tail blowing was 20 mL/min, sample inlet temperature was at 250 °C, detector temperature was at 280 °C, and internal standard method for quantification. The recovery rate was in the range of 94.0 % to 108.1 %, and the relative deviation was less than 5 %. The method was simple in sample processing, and its linear range, correlation, sensitivity and precision were all in line with the requirements of Baijiu flavoring substance detection. Accordingly, it could be used for simultaneous determination of 22 flavoring substances in Baijiu.
英文关键词 gas chromatograph; Baijiu; flavoring substances; methodological research
      

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