浓香型白酒中“四大酯”和“三大酸”的快速定量分析.pdfVIP

酿酒科技2023年第10期（总第352期）·LIQUOR-MAKINGSCIENCETECHNOLOGY2023No.10(Tol.352)111

D0I:10.13746/j.njkj.2023023

浓香型白酒中“四大酯”和“三大酸”的快速定量分析

母雨,黄钧,周荣清1,2*,张宿义2.3,秦

辉2.3

（1.四川大学轻工科学与工程学院，四川成都610044；2.国家固态酿造工程技术研究中心，

四川泸州646015；3.泸州老窖股份有限公司，四川泸州646099)

摘要：为实现一次进样同时测定浓香型白酒中的“四大酯”和“三大酸”，建立了基于氢火焰离子检测

器-气相色谱（GC-FID)技术的分析方法。在优化的色谱条件下，所有目标组分的相关系数R?均大于

0.99，精密度试验的相对标准偏差（RSD

间。酒样加入内标物后直接进样分析,13min内便可对7种骨架成分进行准确定量。结果表明，该方法

简便、快速、准确，可用于浓香型白酒的初步质量评价。

关键词：浓香型白酒；气相色谱；四大酯；三大酸

中图分类号：TS262.3;TS261.7文献标识码：A文章编号：1001-9286(2023)10-0111-05

RapidQuantificationofFourKeyEstersand

ThreeKeyAcidsinNongxiangBaijiu

MUYu,HUANGJun,ZHOURongqing2,ZHANGSuyi?andQINHui?3

(1.CollegeofBiomassScienceandEngineering,SichuanUniversity,Chengdu,Sichuan610044;2.NationalEngineeringResearch

CenterofSolid-stateBrewing,Luzhou,Sichuan646015;3.LuzhouLaojiaoCo.Ltd.,Luzhou,Sichuan646099,China)

Abstract:TodeterminethefourkeyestersandthreekeyacidsinNongxiangBaijiusimultaneouslywithonesampleinjection,agas

chromatography-flameionizationdetector(GC-FID)methodwasdeveloped.Undertheoptimizedconditions,thecorrelationcoeffi-

cients(R°)ofallthetargetcomponentsweregreaterthan0.99,therelativestandarddeviations(RSD)werebetween0.59%and

1.89%,andtheaveragerecoverieswerebetween91.04%and101.84%.TheBaijiusamplecanbedirectlyanalyzedafteraddingthe

internalstandardsubstance,andthesevenskeletoncomponentscanbequantifiedwithin13min.Themethodissimple,rapidandaccu-

rate,andcanbeusedforpreliminaryqualityevaluationofNongxiangBaijiu.

Keywords:NongxiangBaijiu;gaschromatography;fourkeyesters;threekeyacids

浓香型白酒