茅台红葡萄酒风味物质超临界萃取GC-MS分析研究

Extraction of the flavor volatiles from Moutai red wine with supercritical fluid extraction and its component analysis

采用超临界萃取,以气相色谱-质谱法对茅台红葡萄酒的风味物质进行定性分析。从茅台红葡萄酒的超临界萃取物中分离出了46种成分,鉴定了其中的38种成分,其相对含量占总离子峰的91.81%。结果表明,醇类和含羰基化合物是构成茅台红葡萄酒风味的主要物质,其中醇类物质的相对含量高达44.57%,并以丙三醇的相对含量最高,达21.27%;而含羰基化合物的相对含量达43.62%,其中以有机酸类的相对含量最高,为10.96%。

The Moutai red wine sample were treated by the supercritical fluid extraction （SFE）,then separated and determined by gas chromatography-mass spectrometry（GC-MS）.46 kinds of flavor volatiles had been isolated and 38 kinds of flavor volatiles had been identified,the identified relative contents of flavor volatiles were 91.81%. The flavor volatiles mainly contained alcohols and carbonyl compounds,and alcohols in which the relative content up to 44.57% and the relative content of glycerol was the highest,amounting to 21.27%, and the carbonyl compounds in which the relative content up to 43.62% and the relative content of organic acids was the highest,amounting to 10.96%.