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目的建立气相色谱法检测蒸馏酒和配制酒中酯类、醇类、酸类等特征性香气成分的方法。方法不同的酒类样品经加内标和稀释的前处理后,直接进样以氢火焰离子化检测器检测,并优化色谱柱类型、程序升温、柱流速等参数,确定最佳分离条件。蒸馏酒采用白酒专用色谱柱(70 m×0.25 mm,0.25μm)检测,配制酒蒸馏后收集流出液采用毛细管柱CP wax57CB(50 m×0.25 mm,0.20μm)检测。结果本方法在12 min内可完成分离测定,各组分在一定浓度范围内呈现良好的线性关系。方法的检出限为0.05~0.20 mg/L,回收率为94.8%~99.6%。结论该方法快速、准确、灵敏且节约成本,可在酒类产品检测中广泛应用。
OBJECTIVE To establish a method for the determination of aroma components of distilled and alcoholic esters, alcohols and acids by gas chromatography. Methods After different alcoholic samples were treated with internal standard and diluted pretreatment, direct injection was detected by hydrogen flame ionization detector, and the parameters of column type, program temperature and column flow rate were optimized to determine the optimal separation conditions. Distilled spirits were tested on a liquor-specific column (70 m × 0.25 mm, 0.25 μm). The effluent from the distillation of wine was prepared and detected by capillary column CP wax57CB (50 m × 0.25 mm, 0.20 μm). Results The method was able to complete the separation and determination within 12 min. The linearity of each component showed a good linearity within a certain concentration range. The detection limit of the method was 0.05 ~ 0.20 mg / L, the recovery was 94.8% ~ 99.6%. Conclusion The method is rapid, accurate, sensitive and cost-effective. It can be widely used in the detection of alcoholic products.