Simultaneous determination methods of 35 skeleton flavor substances in 12 flavor types Baijiu
In order to solve the demand for a rapid quantification of skeleton flavor components in 12 flavor types Baijiu,a detection method which could simultaneously determine the skeleton flavor in Baijiu by GC was established.The effects of different chromatographic conditions(column,carrier gas flow rate,inlet temperature and detector temperature)on the separation of compounds were investigated,and the methodology was investi-gated.On this basis,the differential flavor compounds in Baijiu were analyzed by orthogonal partial least squares discriminant analysis(OPLS-DA).The results showed that the optimal analysis conditions were HP-INNOWAX column,flow rate of carrier gas 1.5 ml/min,inlet temperature 250℃and detector temperature 250℃.The limits of detection(LOD)of the method was 0.31-1.89 mg/L and the limits of quantification(LOQ)was 1.02-6.30 mg/L.The linear relationship of 35 skeleton flavor substances were good in the range of 0-50 mg/L,and the correlation coefficient was R2≥0.998.The average adding standard recoveries ranged from 80.2%-109.2%,the relative standard deviation(RSD)of precision tests,repeatability tests and stability tests results were 0.3%-2.6%,0.4%-4.8%,and 0.3%-5.1%,respectively.The results of OPLS-DA showed that the main flavor substances in Baijiu with different origin and flavor were ethyl caproate and n-propanol,etc.
different flavor types Baijiugas chromatographydetection conditions optimizationskeleton flavor substanceorthogonal partial least squares discriminant analysis
万方数据
维普
