摘要
采用顶空固相微萃取-气相色谱-质谱联用技术分析山葡萄酒的挥发性成分,并获得最佳的样品处理条件。通过试验考察了不同样品处理方法对山葡萄酒挥发性成分检测结果的影响,得出最佳样品处理条件为:萃取温度60℃,平衡时间20min,搅拌速度300r/min,吸附时间30min,样品体积5mL(无稀释),NaCl添加量1.5g,解吸时间2min。结果表明,样品处理方法对检测结果有很大影响:低浓度挥发性物质检测结果的重复性较低,但可以通过增加平行试验的次数来弥补。对结果进行统计分析时,高匹配度(概率)的选择降低了不同水平参数的变异性,导致检测条件无法通过回归分析进行优化,但低匹配度降低了结果的准确性。
In this study,headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to analyse the volatile components of Vitis amurensis wines and to obtain the optimal sample treatment conditions.The effects of different sample treatments on the results were investigated experimentally.The sample processing conditions were:extraction temperature 60℃,equilibrium time 20 min,agitation 300 r/min,absorption time 30 min,sample volume 5 mL(without dilution),NaCl 1.5g,desorption time 2 min.The results showed that the sample processing methods significantly impacted the assay results,especially for low-concentration volatiles,which were detected less frequently.However,this effect could be compensated by increasing the adsorption time,adding saturated NaCl and increasing the number of parallel experiments.When the results were statistically analyzed,high matching(probability)reduced the variability of the parameters at different levels,and the detection conditions could not be optimized by regression analysis,but low matching reduced the accuracy of the results.
作者
沈琪
雷嘉怡
慈慧
关志伟
李明
SHEN Qi;LEI Jiayi;CI Hui;GUAN Zhiwei;LI Ming(College of Food Science and Engineering,Tonghua Normal University,Jilin Tonghua 134001,China;Changbai Mountain Local Ice Wine Brewing and Quality Control Jilin University-Enterprise Joint Technology Innovation Laboratory,Jilin Tonghua 134001,China;Tonghua Product Quality Inspection Institute,Jilin Tonghua 134001,China)
出处
《食品工程》
2025年第1期76-82,108,共8页
Food Engineering
基金
2023年度吉林省教育厅科学研究项目(JJKH20230594KJ)
2022年通化师范学院大学生创新创业训练计划项目(S202210202085)。
关键词
山葡萄酒
挥发物
顶空固相微萃取
Vitis amurensis wine
volatiles
headspace solid-phase microextraction
