CAJ | 학술논문

比较固相萃取法与液液萃取法提取，GC-MS分析测定黄酒中氨基甲酸乙酯（EC）含量，并对两种方法进行优化。结果表明，经优化后，固相萃取优于液液萃取；固相萃取法选用12 mL硅藻土固相萃取柱，以氨基甲酸丁酯（BC）为内标，柱中静止10 min，二氯甲烷洗脱，方法检出限为2.0μg/L，回收率在85.42%～96.48%之间，RSD为2.53%。并检测市售84种黄酒，EC含量在10.90～176.25μg/L之间。
비교고상췌취법여액액췌취법제취，GC-MS분석측정황주중안기갑산을지（EC）함량，병대량충방법진행우화。결과표명，경우화후，고상췌취우우액액췌취；고상췌취법선용12 mL규조토고상췌취주，이안기갑산정지（BC）위내표，주중정지10 min，이록갑완세탈，방법검출한위2.0μg/L，회수솔재85.42%～96.48%지간，RSD위2.53%。병검측시수84충황주，EC함량재10.90～176.25μg/L지간。
GC-MS was used to determine EC content in yellow rice wine. And two extraction methods of EC in wine including solid phase ex-traction and liquid-liquid extraction were compared. The results indicated that solid phase extraction was better and its technical parameters were as follows:12 mL diatomite solid-phase extraction column selected, BC as the internal standard, 10 min static placement in column, and methylene chloride elution, the detection limit was 2.0μg/L, the recovery rate was between 85.42%~96.48%, and RSD was 2.53%. In this study, 84 kinds of yellow rice wine products in the market were measured, and their EC content was between 10.90~176.25μg/L.