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本研究建立了顶空固相微萃取-气质联用技术测定啤酒及麦芽中麦芽香气组分的检测方法,其中啤酒的10种麦芽香气组分检测方法中,6次平行进样的各组分相对标准偏差(RSD)在2.9%至16.9%之间,各组分回收率在87.4%至126.3%范围内。麦芽中麦芽香气组分的分析方法中,麦芽预处理过程首次采取了将样品基质由固体麦芽转化为麦汁的方法,相比于固体基质而言,液体基质在顶空萃取过程更易达到动态平衡。6次平行进样的各组分的相对标准偏差(RSD)在5.2%至13.4%之间,回收率在83.3%至120.3%之间。基于上述方法分别测定了42个啤酒样品以及40个麦芽样品的麦芽香气组分,并采用SPSS统计软件分别对啤酒和麦芽样品进行数据分析,结果表明依啤酒或麦芽品种的不同,各产品具有其各自典型的麦芽香气特征,该检测方法的建立在一定程度上能够为评价啤酒及麦芽产品的麦芽香气以及其在麦芽香气上的质量稳定性表现提供科学的技术手段。
In this study, a method for the determination of malt aroma components in beer and malt by headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS / MS) was developed. Among the 10 malt aroma components in beer, 6 components The relative standard deviations (RSDs) ranged from 2.9% to 16.9%. The recoveries of the components ranged from 87.4% to 126.3%. Among malt aroma components analysis methods, malt pretreatment process for the first time taken to transform the sample matrix from solid malt into wort, compared to the solid matrix, the liquid matrix in the headspace extraction process easier to achieve a dynamic equilibrium . The relative standard deviations (RSDs) of the six parallel injections were between 5.2% and 13.4% and the recoveries were between 83.3% and 120.3%. The malt aroma components of 42 beer samples and 40 malt samples were determined respectively based on the above methods. The data of beer and malt samples were analyzed by SPSS statistical software. The results showed that each product had its malt aroma components The typical malt aroma characteristics, the establishment of this detection method to a certain extent, can be used to evaluate the malt aroma of beer and malt products and their malty aroma on the quality and stability of the performance of scientific methods.