中国酿造2026，Vol.45Issue(2)：293-300,8.DOI:10.11882/j.issn.0254-5071.2026.02.041
基于SPE-GC-MS技术同时测定酱香型白酒中13种萜烯类化合物
Simultaneous determination of 13 terpenes in sauce-flavor Baijiu based on SPE-GC-MS technology
摘要
Abstract
A method for the simultaneous determination of the contents of 13 terpenes in sauce-flavor(Jiangxiangxing)Baijiu was established by solid-phase extraction(SPE)combined with gas chromatography-mass spectrometry(GC-MS).The samples were purified and concentrated by C18 and Florisil solid-phase extraction cartridges in tandem,separated by DB-5 capillary chromatography column(30 m×0.25 mm×0.25 μm),and quantified by selected ion monitoring(SIM)mode combined with the internal standard method.The results showed that all 13 terpenes exhibited a good linear relationship within their respective mass concentration ranges,with the correlation coefficient(R2)≥ 0.994.The limits of detection(LOD)were 0.05-7.14 μg/L,and the limits of quantification(LOQ)were 0.16-23.81 μg/L,the average spiked recovery rates were 81.0％-104.8％,and the relative stan-dard deviations(RSD)of the precision test results were 4.28％-9.26％.The total content of terpene compounds in Baijiu samples with different pro-cesses was different,but the contents of linalool and geraniol were relatively high,which were 1.52-3.10 mg/L and 0.71-3.50 mg/L,respectively.This method featured simple pretreatment operations,high sensitivity,good accuracy and precision,and could be used for the simultaneous determination of 13 terpenes in sauce-flavor Baijiu.关键词
萜烯类化合物/固相萃取/气相色谱-质谱/酱香型白酒Key words
terpenes/solid-phase extraction/gas chromatography-mass spectrometry/sauce-flavor Baijiu分类
轻工纺织引用本文复制引用
黄家岭,张吉敏,杨金川,张倩,孙棣,李春宇,廖妍俨,周心,阮晓..基于SPE-GC-MS技术同时测定酱香型白酒中13种萜烯类化合物[J].中国酿造,2026,45(2):293-300,8.基金项目
贵州省产品质量检验检测院科研项目[院科(2022)006号] （2022）
