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Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
J Chromatogr A. 2020 Jan 11; 1610:460584.JC

Abstract

A headspace solid-phase microextraction Arrow (HS-SPME Arrow) method coupled with gas chromatography-mass spectrometry (GC-MS) was developed for the quantitation of a large number of aroma compounds in Chinese liquor (Baijiu). Optimization of extraction conditions by a central composite experimental design revealed that the dilution of the alcohol content of 5 mL of Baijiu to 10%, followed by the addition of 1.5 g of NaCl and subsequent SPME Arrow extraction with DVB/CAR/PDMS fiber coating over 45 min at 45 °C was the most suitable. The quantitative method allowed the extraction and identification of 82 aroma compounds (esters, alcohols, fatty acids, aldehydes & ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The method was validated with good repeatability, inter and intra-day precision (almost below 15%), and accuracy (almost in the range of 81.5-119.96%). Furthermore, the method was validated successfully for the most significant compounds and was applied to study the composition of volatile compounds in different types of Baijiu. This research proved that SPME Arrow is an effective method for the extraction of aroma compounds in Baijiu and other distilled spirits. This developed method will allow improved analysis of other distilled spirits.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhang X
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Wang C
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Wang L
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Chen S
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: shuangchen@jiangnan.edu.cn.
Xu Y
Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: yxu@jiangnan.edu.cn.

MeSH

Alcoholic BeveragesDimethylpolysiloxanesGas Chromatography-Mass SpectrometryLimit of DetectionOdorantsPolyvinylsSolid Phase MicroextractionVolatile Organic Compounds

Pub Type(s)

Journal Article
Validation Study

Language

eng

PubMed ID

31607446

Citation

Zhang, Xinyuan, et al. "Optimization and Validation of a Head Space Solid-phase Microextraction-arrow Gas Chromatography-mass Spectrometry Method Using Central Composite Design for Determination of Aroma Compounds in Chinese Liquor (Baijiu)." Journal of Chromatography. A, vol. 1610, 2020, p. 460584.
Zhang X, Wang C, Wang L, et al. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). J Chromatogr A. 2020;1610:460584.
Zhang, X., Wang, C., Wang, L., Chen, S., & Xu, Y. (2020). Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). Journal of Chromatography. A, 1610, 460584. https://doi.org/10.1016/j.chroma.2019.460584
Zhang X, et al. Optimization and Validation of a Head Space Solid-phase Microextraction-arrow Gas Chromatography-mass Spectrometry Method Using Central Composite Design for Determination of Aroma Compounds in Chinese Liquor (Baijiu). J Chromatogr A. 2020 Jan 11;1610:460584. PubMed PMID: 31607446.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). AU - Zhang,Xinyuan, AU - Wang,Chengcheng, AU - Wang,Lulu, AU - Chen,Shuang, AU - Xu,Yan, Y1 - 2019/10/01/ PY - 2019/07/04/received PY - 2019/09/27/revised PY - 2019/09/30/accepted PY - 2019/10/15/pubmed PY - 2020/3/31/medline PY - 2019/10/15/entrez KW - Aroma compounds KW - Central composite design KW - Chinese liquor (Baijiu) KW - Gas chromatography–mass spectrometry KW - Headspace solid-phase microextraction Arrow SP - 460584 EP - 460584 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1610 N2 - A headspace solid-phase microextraction Arrow (HS-SPME Arrow) method coupled with gas chromatography-mass spectrometry (GC-MS) was developed for the quantitation of a large number of aroma compounds in Chinese liquor (Baijiu). Optimization of extraction conditions by a central composite experimental design revealed that the dilution of the alcohol content of 5 mL of Baijiu to 10%, followed by the addition of 1.5 g of NaCl and subsequent SPME Arrow extraction with DVB/CAR/PDMS fiber coating over 45 min at 45 °C was the most suitable. The quantitative method allowed the extraction and identification of 82 aroma compounds (esters, alcohols, fatty acids, aldehydes & ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The method was validated with good repeatability, inter and intra-day precision (almost below 15%), and accuracy (almost in the range of 81.5-119.96%). Furthermore, the method was validated successfully for the most significant compounds and was applied to study the composition of volatile compounds in different types of Baijiu. This research proved that SPME Arrow is an effective method for the extraction of aroma compounds in Baijiu and other distilled spirits. This developed method will allow improved analysis of other distilled spirits. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/31607446/Optimization_and_validation_of_a_head_space_solid_phase_microextraction_arrow_gas_chromatography_mass_spectrometry_method_using_central_composite_design_for_determination_of_aroma_compounds_in_Chinese_liquor__Baijiu__ DB - PRIME DP - Unbound Medicine ER -
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