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首页> 外文期刊>Journal of Chemical Education >Analysis of Whiskey by Dispersive Liquid Liquid Microextraction Coupled with Gas Chromatography/Mass Spectrometry: An Upper Division Analytical Chemistry Experiment Guided by Green Chemistry
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Analysis of Whiskey by Dispersive Liquid Liquid Microextraction Coupled with Gas Chromatography/Mass Spectrometry: An Upper Division Analytical Chemistry Experiment Guided by Green Chemistry

机译：分散液-液微萃取-气相色谱/质谱联用分析威士忌酒：绿色化学指导下的上层分析化学实验

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摘要

Analysis of whiskey samples prepared by a green microextraction technique, dispersive liquid liquid microextraction (DLLME), before analysis by a qualitative gas chromatography mass spectrometry (GC/MS) method, is described as a laboratory experiment for an upper division instrumental methods of analysis laboratory course. Here, aroma compounds in whiskey samples (n = 11) were extracted using ultrasound-assisted DLLME with chloroform (as extraction solvent). The chloroform extract was analyzed by GC/MS with data manipulation by AMDIS (automated mass spectral deconvolution and identification system) to allow for comparisons between whiskey samples. Aroma compounds commonly reported in the literature (furfural, isoamyl acetate, 5-methyl furfural, ethyl esters, phenylethyl alcohol, whiskeylactone, and vanillin) were tentatively identified based upon the match to the MS library. This unique laboratory allows students to engage in a real-world analysis of a high-value product and to explore the use of AMDIS to tentatively identify compounds and compare chromatographic profiles of various whiskey samples for identification of common and unique constituents. Students also use the literature to provide sensory information for these identified semivolatile compounds.
机译：通过绿色定性气相色谱质谱法（GC / MS）进行分析之前，通过绿色微萃取技术（分散液液微萃取（DLLME））制备的威士忌样品的分析被描述为上级仪器分析实验室的实验室实验课程。在此，使用超声辅助的DLLME和氯仿（作为提取溶剂）提取了威士忌样品（n = 11）中的香气化合物。通过GC / MS分析氯仿提取物，并通过AMDIS（自动质谱解卷积和鉴定系统）进行数据处理，以进行威士忌样品之间的比较。根据与MS文库的匹配性，初步鉴定了文献中通常报道的香气化合物（糠醛，乙酸异戊酯，5-甲基糠醛，乙酯，苯乙醇，威士忌内酯和香兰素）。这个独特的实验室使学生能够对高价值产品进行现实世界的分析，并探索使用AMDIS初步鉴定化合物并比较各种威士忌样品的色谱图谱，以鉴定共同和独特的成分。学生还使用文献为这些已鉴定的半挥发性化合物提供感官信息。

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