학술논문
白酒中吡嗪、呋喃类化合物的分析方法研究 / Study on the Analytical Methods of Pyrazines and Furans in Liquor
Document Type
Academic Journal
Author
Source
食品与发酵科技 / Sichuan Food and Fermentation. 53(2):85-93
Subject
Language
Chinese
ISSN
1674-506X
Abstract
采用气相色谱仪和气相色谱质谱联用仪,研究白酒中的吡嗪类、呋喃类化合物的分析方法.探索初始温度、升温速率、分流方式、分组扫描等测定条件,确定最佳的色谱条件,并对比直接进样、旋转蒸发浓缩、固相萃取净化、液液萃取等不同前处理方法的分析效果,最终确定采用液液萃取对白酒样品进行前处理,该方法能很好的保留白酒中的吡嗪、呋喃类化合物.
Analyzed pyrazine and furan compounds in liquor by gas chromatography (GC) and gas chromatography mass spectrometry (GC-MS). Exploring initial temperature, heating rate, split/splitless injection and packet scanning to confirmed optimum chromatographic conditions. Compared pre-treatment methods such as no pre-treatment , rotary evaporation, solid phase extraction and liquid-liquid extraction to determine optimum pre-treatment method, finally the liquid-liquid extraction was determined because of its good retention of pyrazines and furans.
Analyzed pyrazine and furan compounds in liquor by gas chromatography (GC) and gas chromatography mass spectrometry (GC-MS). Exploring initial temperature, heating rate, split/splitless injection and packet scanning to confirmed optimum chromatographic conditions. Compared pre-treatment methods such as no pre-treatment , rotary evaporation, solid phase extraction and liquid-liquid extraction to determine optimum pre-treatment method, finally the liquid-liquid extraction was determined because of its good retention of pyrazines and furans.