Special gas chromatograph for component analysis of Baijiu (methanol, acetaldehyde, organic acids and lipids)

Chinese Baijiu has a compound flavor with esters as the main body, with koji and distiller's yeast as saccharification and fermentation agents, and is brewed from starchy raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

The National Analytical Method for Baijiu (GB/T 10345-2022) will be officially implemented on February 1, 2023, replacing GB/T 10345-2003. The new version has removed the determination methods for alcohol content, total acid, and 3-methylthiopropanol; Added methods for determining the total amount of acid esters, acetic acid, and hexanoic acid; The determination methods for ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, n-propanol, β - phenylethanol, ethyl propionate, and diethyl diacids (heptanedioic acid, succinic acid, azelaic acid) have been changed.

1、 Instrument configuration

1.1 Gas chromatograph: Hydrogen flame ionization detector (FID)

1.2 Special chromatographic column for Baijiu: polyethylene glycol capillary column (60mX0.25mmX0,25 μ m) or (50mX0.25mmX0.20 μ m) or other chromatographic column with the same analytical effect.

1.3 Gas Generator: Hydrogen Generator, Air Generator, Nitrogen Cylinder Gas

1.4 Standard sample: 22 component Baijiu standard sample

2、 Experimental conditions

2.1 Heating program: Initial temperature of 35 ℃, hold for 1 minute, rise to 70 ℃ at 3.0 ℃/min, rise to 180 ℃ at 3.5 ℃/min, and then rise to 210 ℃ at 15 ℃/min, hold for 6 minutes.

2.2 Detector temperature: 250 ℃

2.3 Injection port temperature: 250 ℃

2.4 Constant current mode: 1.0mL/min.

2.5 Injection volume: 1.0 μ L.

2.6 Split ratio: 40:1.