张裕酒庄级蛇龙珠干红葡萄酒香气成分分析

The Study of Aroma Compounds in Cabernet Gernischt Red Dry Wine of Changyu Castle

采用顶空固相微萃取技术(HS-SPME)和液液微萃取技术(LLME)提取张裕酒庄级蛇龙珠葡萄酒中香气成分,利用气质联用技术(GC-MS)进行检测,共69种成分被鉴定出来。借助SPSS软件对检测结果进行方差分析、Duncan多范围检验分析和距离分析,结果显示,乙酸乙酯、乳酸乙酯、辛酸乙酯、乙醛、β-苯乙酸乙酯、β-大马酮、反-威士忌内酯和4-乙基愈创木酚8种化合物在所研究的4个批次产品间无差异,属于特性成分,而乙酸、2-甲基丙酸、己酸、辛酸和癸酸5种酸性化合物存在显著性差异。4个批次的张裕酒庄级蛇龙珠干红葡萄酒间相似度非常高,特别是JZ-2和JZ-4、JZ-3和JZ-4间相似性最高。

The aroma compounds in Cabernet Gernischt wine of Changyu Castle were extracted using the headspace solid phase microextraction （HS-SPME） and the liquid-liquid microextraction （LLME）, then analyzed by gas chromatography-mass spectrometry （GC-MS）. A total of 69 compounds were identified. Statistical procedures were carried out using the SPSS version 16.0 statistical package for windows. Firstly, ANOVA and Dunean＇s multiple range test were applied to the data to determine significant differences between the analysed compounds. The results showed that ethyl acetate, ethyl lactate, ethyl oetanoate, acetaldehyde, ethyl β-phenylacetate, β-damascenone, （E）-whiskey lactone and 4-ethylguaiacol were the special compounds, whereas acetic acid, 2-methylpropanoic acid, hexanoic acid, octanoic acid and decanoic acid had significance differences in four batch Cabernet Gernischt wines. Then, the distance analysis was used to the data to determine the relation of four batch Cabernet Gernischt wines. The great similarity was found in four batch wines, especially, JZ-2 and JZ-4, JZ-3 and JZ-4.