Comparison of Pyrazine Compounds in Seven Chinese Liquors Using Headspace Solid-phase Micro-extraction and GC-Nitrogen Phosphourus Detection

被引：48
作者：
Wu, Jian-Feng [1 ,2 ,3 ]
Xu, Yan [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Key Lab Ind Biotechnol, Minist Educ, Sch Biotechnol, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangsu Kings Luck Brewer Co Ltd, Wuxi 223411, Jiangsu, Peoples R China
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2013年 / 22卷 / 05期
关键词：
pyrazine compound; Chinese liquor; HS-SMPE; GC-NPD; quantification; DILUTION ANALYSIS; MICROEXTRACTION; 3-ALKYL-2-METHOXYPYRAZINES; TETRAMETHYLPYRAZINE; WINES; AROMA; FLAVOR;
D O I：
10.1007/s10068-013-0209-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Pyrazine compounds in Chinese liquors are one of the most important factors that affect the flavor. However, only limited information is available regarding pyrazine compounds in Chinese liquors. An analytical method for pyrazine compounds (9 pyrazines) was developed using head space solid phase microextraction (HS-SMPE) and gas chromatography with nitrogen-phosphorus detection (GC-NPD). Pyrazine compounds in different types of Chinese liquors collected from different plants were also evaluated and compared by the methods devised in this study. The linearity and recovery with this method were satisfactory in all test cases. Quantitative results revealed that concentrations of 7 pyrazines were higher in the liquors from King's Luck than from other plants. Further research is needed on the mechanism responsible for high concentrations of pyrazine compounds in Chinese liquors.
引用
收藏
页码：1253 / 1258
页数：6
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