基于SPE-GC-MS技术同时测定酱香型白酒中13种萜烯类化合物OA

A method for the simultaneous determination of the contents of 13 terpenes in sauce-flavor(Jiangxiangxing)Baijiu was established by solid-phase extraction(SPE)combined with gas chromatography-mass spectrometry(GC-MS).The samples were purified and concentrated by C18 and Florisil solid-phase extraction cartridges in tandem,separated by DB-5 capillary chromatography column(30 m×0.25 mm×0.25 μm),and quantified by selected ion monitoring(SIM)mode combined with the internal standard method.The results showed that all 13 terpenes exhibited a good linear relationship within their respective mass concentration ranges,with the correlation coefficient(R2)≥ 0.994.The limits of detection(LOD)were 0.05-7.14 μg/L,and the limits of quantification(LOQ)were 0.16-23.81 μg/L,the average spiked recovery rates were 81.0％-104.8％,and the relative stan-dard deviations(RSD)of the precision test results were 4.28％-9.26％.The total content of terpene compounds in Baijiu samples with different pro-cesses was different,but the contents of linalool and geraniol were relatively high,which were 1.52-3.10 mg/L and 0.71-3.50 mg/L,respectively.This method featured simple pretreatment operations,high sensitivity,good accuracy and precision,and could be used for the simultaneous determination of 13 terpenes in sauce-flavor Baijiu.