离子迁移谱法检测蒸馏酒中4种风味成分-食品安全质量检测学报.PDF

7 2 Vol. 7 No. 2 2016 2 Journal of Food Safety and Quality Feb. , 2016 4 1, 2* 2 2 2 2 1 葛含光 , 温华蔚 , 宋 旭 , 王永芳 , 王利强 , 张 民 (1. , 300457; 2. , 300461) 摘 要: 目的 -方法 , , -(GC-IMS) 4 , 0~20 mg/L 4 结果 25 min 4 : 3.6 mg/L, 2.1 mg/L, 1.7 mg/L, 4.2 mg/L 结论 , , , , 关键词: ; ; Determination of 4 flavor components in distilled liquor by ion mobility spectrometry 1, 2* 2 2 2 2 1 GE Han-Guang , WEN Hua-Wei , SONG Xu , WANG Yong-Fang , WANG Li-Qiang , ZHANG Min (1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Animal , Plant and Foodstuffs Inspection Center, Tianjin Entry-Exit Inspection and Quarantine Bureau, Tianjin 300461, China) ABSTRACT: Objective To develop a gas chromatography-ion mobility spectrometry (GC-IMS) method to analyze flavor components in distilled liquors. Methods To detect heptanoic acid, octanoic acid, butyl hexanoate and ethyl laurate in JINRO soju samples, a GC-IMS method with automatic headspace sampling system was applied and compared with GC method. Calibration curves and Boltzmann functions of 4 compounds were obtained under the concentration