色谱

色谱

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张裕XO级白兰地挥发性成分的提取分离与鉴定

赵玉平1,2,李记明2,徐岩1,段辉2,范文来1,赵光鳌1

  

  1. 1.Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214036, China; 2.Center of Science and Technology, Changyu Group Company Ltd., Yantai 264000, China
  • 收稿日期:2007-10-10 修回日期:1900-01-01 出版日期:2008-03-30 发布日期:1984-06-25
  • 通讯作者: 徐岩

Extraction, preparation and identification of volatile compounds in Changyu XO brandy

ZHAO Yuping1,2, LI Jiming2, XU Yan1, DUAN Hui2, FAN Wenlai1, ZHAO Guang’ao1

  

  1. 1.Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214036, China; 2.Center of Science and Technology, Changyu Group Company Ltd., Yantai 264000, China
  • Received:2007-10-10 Revised:1900-01-01 Online:2008-03-30 Published:1984-06-25

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摘要：

建立了一套对白兰地挥发性物质进行预处理的方法,并采用气相色谱-质谱法(GC-MS)较全面地鉴定了白兰地的挥发性成分。实验先采用液-液萃取方法提取张裕XO级白兰地的挥发性成分，然后将酸性成分与碱性和中性成分分离，再采用柱色谱分离手段将其分离为若干个级分并浓缩,采用气相色谱-质谱、标准品比对、保留指数(RI)值比较等方法对分离得到的各级分中的成分进行了鉴定,在白兰地中共鉴定出302种挥发性成分,包括醇30种、醛酮类35种、酸类20种、酯类104种、苯同系物及其衍生物24种、酚类14种、缩醛14种、呋喃类16种、萜烯类22种和其他物质23种。结果表明,采用这套预处理方法能将白兰地的挥发性成分较有效地分组和浓缩。

关键词: 白兰地 , 挥发性成分, 鉴定, 气相色谱-质谱

Abstract:

A method for the preparation of volatile compounds in Changyu XO brandy was established. The volatile compounds were extracted using liquid-liquid extraction and then were separated into two fractions, namely, the acidic/water-soluble fraction and the neutral/basic fraction. The neutral/basic fraction was furthermore separated into 4 fractions using silica gel normal phase chromatography, and each fraction was then concentrated and analyzed using gas chromatography-mass spectrometry (GC-MS). In comparison with the pure standards and the retention indices (RIs) reported in the literature, a total of 302 volatile compounds were identified in Changyu XO brandy, including 30 alcohols, 35 aldehydes and ketones, 20 carboxylic acids, 104 esters, 24 substituted benzenes and derivatives, 14 phenolic derivatives, 14 acetals, 16 furan derivatives, 22 terpenic and norisoprenoidic derivatives and 23 others. It was demonstrated that this method of preparation was effective for the separation and concentration of volatile compounds in Changyu XO brandy.

Key words: brandy , identification, volatile compounds, gas chromatography-mass spectrometry (GC-MS)