新疆天山北麓地区赤霞珠葡萄酒香气成分研究

Aromatic Compounds in Cabernet Sauvignon Wines from the Northern Foot of Tianshan Mountains in Xinjiang

采用溶剂微萃取法提取赤霞珠葡萄酒香气成分,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,并以4-甲基-1-戊醇为内标物,半定量测定各成分的相对含量,以此来鉴定新疆天山北麓地区赤霞珠葡萄酒香气成分。结果鉴定出72种香气成分,主要香气成分为:乙酸异戊酯、琥珀酸单乙酯、辛酸乙酯、丁酸乙酯、己酸乙酯、琥珀酸二乙酯、3-羟基丁酸乙酯、癸酸乙酯、2-羟基丙酸乙酯、1-己醇、2-己烯醇、异戊醇、苯乙醇、2-甲基-丙醇等。

The aromatic compounds of cabernet sauvignon wines from the northern foot of Tianshan mountains in Xinjiang are extracted by solvent micro extration and analyzed by GC-MS, with 4-methyl-l-pentanol as the interal standard determining semi-quantitatively the relative content of each component. The totle 72 aromatic compounds are identified. By principal component analysis, the character aromatic compounds of cabernet sauvignon wines from the northern foot of Tianshan mountains in Xinjiang are identified. They are isopypentyl acetate, monoethyl butanedioate, ethyl octanoate, ethyl butanoate, ethyl hexanoate, diethyl butanedioate, 3-hydroxy, ethyl butanoate, ethyl decanoate, ethyl, 2-hydroxy, propanoate, 1-hexanol, 2-hexen-1-ol, 3-methyl-l-butanol, phenylethylalcohol, 2-methyl-1-propanol, etc.