静态顶空-气相色谱法测定葡萄酒中主要香气成分研究

Determination of principal aroma components in wine by static headspace-gas chromatography

葡萄酒的香气成分反映了葡萄酒质量和生产工艺,通过对葡萄酒的主要香气组分及含量的分析测定对于指导葡萄酒生产过程控制和提高葡萄酒风味质量具有重要意义。以采用正交试验、静态顶空-气相色谱法研究了样品量、平衡温度、平衡时间、离子强度等影响因子对静态顶空-气相色谱测定葡萄酒中香气物质的影响,选择了最佳的分析条件,用酒样标准加入法对葡萄酒中香气成分进行定量。结果表明,该方法不仅在质量浓度范围内有良好的线性关系,而且稳定性好、准确度高、成本低、是适宜推广的测定葡萄酒中主要香气成分的方法。

Aroma compounds can reflect the wine quality and manufacturing technique, Analyzing aroma compounds in wines can be used to control wine production process and improve wine quality. In this paper, a rapid and simple method which applying static headspace coupled with capillary gas chromatography was developed for determining the aroma components in wine. The determination conditions including incubation time, sample volume, incubation temperature, incubation time and salt concentration were further optimized. The method was characterized by the good linearity within range of mass concentration, satisfactory recoveries, good stability, high precise and low cost, which could be used in the determination of main aroma components of wine in practical production.