SPME-GCMS analysis of flavor substances in red jujube fruit wine

SPMEProbe item number：ZZ-SPME-06-z
 
Analysis condition:                                                          

Sample: 5 mL red date wine sample in 20 ml top empty bottle

Extraction temperature: 50 ºC; Extraction time: 60 min; Mixing speed: 250 rpm

Desorption time: 2 min; Desorption temperature: 250 ºC

Sample inlet: GC

Injection method: CTC PAL ALS automatic injector

Inlet: 250 ºC shunt, shunt ratio: 10:1

Column: DB-5ms: 30 m × 250 μm × 0.25 μm

Programmed heating: Initial temperature 40 ºC for 2 min, 10 ºC/min to 200 ºC, then 10 ºC/min to 280 ºC for 1 min

Acquisition mode: Full scan, scanning range: 30-400 m/z

Ion source: 230 ºC, MS quadrupole: 150 ºC

                 Determination of substances in jujube fruit wine by SPME-GC/MS total ion flow chromatography

Detection result：
Through GC-MS detection, a total of 17 organic compounds were detected, including 1 alkane, 5 esters and 1 hydrazine, with their respective contents as shown in the following table. The detection results showed that methyl hydrazine, compound No. 1, had the highest content, accounting for 92.336% of the total.

                                  SPME-GC-MSDetection result