不同酿酒葡萄品种浆果香味成分的GC-MS分析

Analysis of Aromatic Composition in the Different Wine-grapes by Gas Chromatography-Mass Spectrometry

研究了宁夏贺兰山东麓地区不同酿酒葡萄浆果的化学成分,采用溶液萃取法提取赤霞珠、梅尔诺、蛇龙珠和霞多丽葡萄浆果中的香气成分;用气相色谱-质谱进行分离测定,结合计算机检索技术对分离化合物进行鉴定,应用TIC峰面积归一法测定各成分的相对含量;分别分离出43、47、51和81个峰,鉴定出42、44、48和78个香气化学成分,共占其色谱流出组分总量的99.05%、97.09%、94.78%和100.23%。对不同品种浆果香味化合物成分进行了分析比较。

Chemicals constituents of the Volatile compounds from four different wine - grapes from Eastern Region of Helan Mountain Ningxia province were studied. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS, and their relative contents determined by area normalization, 43,47,51,81 compounds from four different varieties grapes were separated, and 42,44,48,78 of them were identified. These constituents represent 99.05 % ,97.09% ,94.78 %, 100.23 % of the total peak areas. The aromatic principal components for the four different grapes varieties also were.