摘要
研究了检测苹果酒中挥发性物质的一种新方法-搅拌棒吸附萃取（简称SBSE）气质联用技术。对搅拌速度、搅拌时间、温度及加盐量对搅拌棒萃取效果的影响进行了研究。萃取条件为：10mL苹果酒样加入3gNaCl，于55℃下以1100r／min的转速搅拌60min。搅拌棒萃取出了苹果酒中80种挥发性物质，对其中的49种物质进行了定量。该方法具有良好的线性，所有标准曲线的线性相关系数均大于0．99。方法检出限为0.01～6.37μg／L，定量限为0．03～21、25μg/L，回收率在70．9％～111．4％之间，相对标准偏差均在10％以内。
A new method for the quantification of volatile compounds in cider was developed using stir bar sorptive extraction （SBSE） followed by GC-MS. In this study, the influences of stirring speed, time, temperature and salt concentration on the extraction were investigated. The optimized conditions consisted of 10 mL cider sample with addition of NaC1 to a final concentration 30% （w/v）, extracted by stir bar at 55℃ for 60 min, at the stirring speed of 1100 rpm. 80 volatile compounds in cider were identified by GC-MS, and 49 of which were quantified. The linearity was satisfactory, with correlation coefficients higher than 0.99 in all cases. The detection limits of this method ranged from 0.01 to 6.37 μg/L, and quantification limits ranged from 0.03 to 21.25μg/L. The recoveries varied between 70.9% and 111.4%. The relative standard deviations were all below 10%.
出处
《分析试验室》
CAS
CSCD
北大核心
2008年第1期34-37,共4页
Chinese Journal of Analysis Laboratory
基金
国家“十五”科技攻关(2001BA501A07)项目资助
