葡萄酒中风味组分不同定量分析方法的对比研究

Comparative Research of Different Methods for Quantitative Analysis of Flavor Components in Wine

该文研究对比了减压蒸馏-GC,活性炭吸附-GC以及顶空-GC 3种方法定量分析测定葡萄酒中具体风味组分的优缺点.实验结果表明,活性炭吸附-GC法适合测定葡萄酒中的乙醛、正丁醇和甘油;减压蒸馏-GC和活性炭吸附-GC法利于分析测定葡萄酒中正丙醇、异戊醇;顶空-GC法测定乙酸乙酯、乳酸乙酯和甲醇,简单快捷;减压蒸馏-GC定量检测乙酸较为准确;而异丁醇由于沸点、黏度适中,3种方法均可以采用.

The advantage and disadvantage of three methods such as vacuum distillation-GC,activated carbon adsorption-GC,and HS-GC for quantitative analysis of flavor components in wine were compared in this paper.The experimental results have shown that the activated carbon adsorption-GC is proper for detecting acetaldehyde,n-butyl alcohol and glycerine in wine;vacuum distillation-GC,activated carbon adsorption-GC analysis are applicable for measuring n-propyl alcohol and isoamyl alcohol.Besides,it is simple and convenient for analyzing acetic ether,ethyl lactate and methanol by HS-GC.Furthermore,in the quantitative detection of acetic acid,vacuum distillation-GC is more accurate.Due to its moderate boiling point and viscosity,isobutanol can be measured by all the three methods.The above conclusions can provide a good reference for the later analytical work for flavor components in wine.