Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor

JIANG Yu-jie; SHEN Ming-yue; XIE Ming-yong; LIU Qian; MEI Jiang; WANG Yu-ting

doi:10.13386/j.issn1002-0306.2016.04.009

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (04): 92-96

JIANG Yu-jie, SHEN Ming-yue, XIE Ming-yong, LIU Qian, MEI Jiang, WANG Yu-ting. Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor[J]. Science and Technology of Food Industry, 2016, (04): 92-96. doi: 10.13386/j.issn1002-0306.2016.04.009

Citation:

JIANG Yu-jie, SHEN Ming-yue, XIE Ming-yong, LIU Qian, MEI Jiang, WANG Yu-ting. Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor[J]. Science and Technology of Food Industry, 2016, (04): 92-96. doi: 10.13386/j.issn1002-0306.2016.04.009

Citation:

JIANG Yu-jie, SHEN Ming-yue, XIE Ming-yong, LIU Qian, MEI Jiang, WANG Yu-ting. Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor[J]. Science and Technology of Food Industry, 2016, (04): 92-96. doi: 10.13386/j.issn1002-0306.2016.04.009

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Solid phase microextraction and gas chromatography-mass spectrometry technology to analyze aromatic constituents in Si-Te liquor

doi: 10.13386/j.issn1002-0306.2016.04.009

State Key Laboratory of Food Science and Technology,Nanchang University

Received Date: 2015-08-14

Abstract

Abstract

Headspace solid- phase microextraction( HS- SPME) coupled to gas chromatography- mass spectrometry(GC-MS) was used for the analysis of volatile compounds in Si-Te liquor samples. HS-SPME conditions including the salt addition,extraction temperature and time,desorption time were optimized. The optimal condition occurs at 10 m L of liquor with 2 g Na Cl at an extraction temperature of 50 ℃ for 30 min,then desorb 7 min at the GC inlet. As a result,29 aroma compounds were detected,the content of esters and alcohols were relatively higher,and respectively were 60.012% and 38.166%. Ethyl lactate played an important role on the formation of its special flavor as the characteristic aroma of Si-Te wine. This study established the composition and contribution of each aroma components from Si-Te wine,which could provide the reference for comprehensively understanding the special flavor liquor.
- Si-Te liquor,
- aroma,
- solid-phase microextraction,
- gas chromatography-mass spectrometer(GC-MS),
- optimization

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References(26)

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