【摘要】 啤酒中游离脂肪酸的含量对啤酒的风味具有重要的影响。采用固相萃取法对市售啤酒中游离脂肪酸成分进行提取,气相色谱/质谱法进行定性分析并外标法定量。通过添加一定加标水平的脂肪酸(辛酸、癸酸、月桂酸、棕榈酸、油酸),结果表明各脂肪酸在不同的加标浓度下都能获得较高的回收率(78.1%~93.5%),标准偏差为2.2%~3.8%,试验精密度较高。比较不同比例提取溶剂对各种脂肪酸回收率的研究,结果表明采用正己烷-乙醚(体积比50∶50)作为提取溶剂时提取效率相对最高(辛酸82.1%、癸酸84.2%、月桂酸88.4%、棕榈酸89.8%、油酸93.5%),说明该方法能准确测定啤酒中的游离脂肪酸含量。更多还原

【Abstract】 The content of free fatty acids in beer has important influence to its flavor. The free fatty acids in beer sample were extracted using solid phase extraction method,and then they were esterified and analyzed by GCMS. The recovery was conducted by adding a certain amount of fatty acid(caprylic acid,capric acid,lauric acid,palmic acid and oleic acid),and the result illustrated that relative high recovery can be obtained(78.1 %-93.5 %)with the relative sandard deviation(RSD)were 2.2 %-3.8 %.The results showed that the extraction efficiency was the highest when n-hexane-ethyl ether(50 ∶ 50 Volume ratio)was selected as the extractive solvent. This method has the advantage of fast operation,reliable,low solvent consumption and high recovery,and it can meet the requirements of the analysis of free fatty acids in beer.更多还原