Abstract
Headspace solid-phase microextraction (HS—SPME) and gas chromatography coupled with mass spectrometry (GC—MS) were used for the qualitative determination of aromatic components in Sichuan Xiaoqu Chinese spirit samples. The effect factors of HS—SPME were optimized, such as alcohol content in sample，sample volume in headspace glass vial, concentrations of sodium chloride, equilibrium temperature and time, desorption time. The best extraction performance was achieved under the following conditions: 20% vol alcohol content in sample，45% sample volume in headspace glass vial with addition of 0.1 g/mL sodium chloride, 30min equilibrium time at 45 ℃, 30 min headspace adsorption time. In this condition, there were 45 aromatic components were extracted, including 29 esters, 5 higher alcohols, 1 aldehydes, 10 others.
Publication Date
3-28-2016
First Page
88
Last Page
92,187
DOI
10.13652/j.issn.1003-5788.2016.03.018
Recommended Citation
Hechuan, WU; Jian, ZHOU; Suyi, ZHANG; Yingying, MA; and Jiangang, YANG
(2016)
"Optimizationon determination conditions for aromatic components of Sichuan Xiaoqu Chinese spirit,"
Food and Machinery: Vol. 32:
Iss.
3, Article 18.
DOI: 10.13652/j.issn.1003-5788.2016.03.018
Available at:
https://www.ifoodmm.cn/journal/vol32/iss3/18
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