美乐葡萄汁和发酵醪中香气成分的GC/MS分析

Analysis of aroma components in the grape juice and fermenting mash from Merlot by gas chromatography/mass spectrometry

采用顶空固相微萃取技术萃取富集美乐葡萄汁和发酵醪中的挥发性香气成分,结合气相色谱-质谱联用技术对其进行分离定性,应用峰面积归一化法分析各组分相对含量。葡萄汁和发酵醪中共分离出66种物质,初步定性的有58种,二者共有组分有28种。葡萄汁中初步定性组分占色谱流出组分总量的94.58%,相对含量较高的组分包括己二醇(13.24%)、正己醇(12.82%)、正戊烷(12.39%)、(E)-2-己烯-1-醇(9.39%)、丙酮(8.75%);发酵醪中初步定性组分占色谱流出组分总量的96.72%,相对含量较高的组分有异戊醇(64.17%)、异丁醇(5.62%)、氯仿(4.56%)、乙酸乙酯(4.30%)、癸酸乙酯(2.47%)。

The aromatic compounds from the grape juice and fermenting mash from Merlot were extracted by headspace solid-phase micro-extraction and analyzed by GC /MS,the relative quantity were determined by peak area normalization method.66 compounds of them were isolated separately,and 58 compounds were identified,28 compounds were the public.These constituents represent 94.58% of the total peak areas in Grape juice,the main aroma components were hexylene glycol （13.24%）,hexanol（12.82%）,normal pentane （12.39%）,（e）-2-hexen-1 - ol （ 9.39% ）, acetone （ 8.75 % ）.These constituents identified represent 96.72 % of the total peak areas infermenting mash ,the main aroma components were isoamyl alcohol （64.17%）, isobutyl alcohol（ 5.62% ） ,chloroform（4.56% ）, ethyl acetate （4.30%）, ethyl caprate （ 2.47 % ）.