Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cádiz, Spain.
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cádiz, Spain.
Food Res Int. 2019 Dec;126:108680. doi: 10.1016/j.foodres.2019.108680. Epub 2019 Sep 15.
A stir bar sorptive extraction method coupled to Gas Chromatography-Mass Spectrometry for the analysis of 52 volatile compounds in beer has been developed. The final optimized conditions were: 50 mL sample volume, 180 min extraction time, 25% (w/v) NaCl content and polydimethylsyloxane stir bars. Good values of linearity (R > 0.99) were achieved for the calibration lines of all the compounds. The limits of detection and quantification obtained were low enough for the determination of the volatile compounds in the samples and the recovery values obtained for the majority of the compounds were between 80% and 120%. The precision of the method was also studied and acceptable values for this type of extraction technique were obtained (<20%). 30 samples of different styles of beers (ale, lager, stout and wheat) were analysed and their aromatic profile was characterised. Multivariate statistical techniques allowed the correct classification of the samples according to their volatile composition.
建立了一种搅拌棒吸附萃取结合气相色谱-质谱法分析啤酒中 52 种挥发性化合物的方法。最终优化的条件为：50 mL 样品体积、180 min 萃取时间、25%（w/v）NaCl 含量和聚二甲基硅氧烷搅拌棒。所有化合物的校准曲线均具有良好的线性（R > 0.99）。获得的检测限和定量限足以测定样品中挥发性化合物的含量，大多数化合物的回收率在 80%至 120%之间。该方法的精密度也进行了研究，对于这种萃取技术来说，获得了可接受的值（<20%）。分析了 30 种不同风格的啤酒（艾尔、拉格、世涛和小麦），并对其香气特征进行了描述。多元统计技术允许根据挥发性成分对样品进行正确分类。
