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目的将FAIMS与GC分离技术联用,建立白酒中风味物质的甄别分析方法。方法首先利用GC的高分离能力对白酒成分进行预分离,避免了干扰组分带来的离子竞争等问题;然后用GC-FAIMS进行检测;最后通过质谱对GC-FAIMS谱图中风味物质的出峰信号进行确认,并以各种风味物质含量为依据,通过主成分分析(PCA)法对白酒的不同香型进行划分。结果枝江大曲负模式下各组分峰的保留时间RSD均小于2.15%,峰高RSD均小于3.06%(n=5),系统的稳定性良好。对11种不同香型的白酒进行GC-FAIMS测试,在负模式下响应的组分主要是有机酸类物质。11种不同香型白酒具有较大的象限差异,能够通过PCA分析方法加以区分。结论GC-FAIMS联用技术成功实现了多种白酒的香型分析,该联用技术对复杂体系的分析具有一定的应用前景。
OBJECTIVE To combine FAIMS with GC separation technology to establish a screening analysis method for flavoring substances in liquor. Methods Firstly, the components of liquor were pre-separated by high separation ability of GC to avoid ion competition caused by interfering components. Then GC-FAIMS was used for detection. Finally, Peak signal to confirm, and based on the content of various flavor substances, the principal component analysis (PCA) method for the classification of different flavors of liquor. Results The retention time RSD of each component peak in Zhijiang Daqu negative model was less than 2.15%, and the RSDs of peak height were less than 3.06% (n = 5). The stability of the system was good. GC-FAIMS tests were carried out on 11 different types of spirits. The main components of the reaction in negative mode were organic acids. Eleven different types of scent have larger quadrant differences and can be distinguished by PCA analysis. Conclusion GC-FAIMS combined with the successful implementation of a variety of liquor flavor analysis, the combined technology for complex system analysis has some applications.