顶空固相微萃取-气质联用测定樱桃酒中的挥发性成分

Determination of Volatile Compounds in Cherry Wine Using Headspace-solid-phase Micro-extraction Coupled with GC-MS

采用顶空固相微萃取(HS-SPME)与气质联用技术(GC-MS)测定樱桃酒中的挥发性成分,通过对萃取参数的优化,建立快速、准确测定樱桃酒中香气物质的方法。优化后的最佳分析条件为65μm PDMS/DVB萃取头、萃取温度40℃、萃取时间30min、酒精度(体积分数)12%。在此条件下测定中樱狄墨尔樱桃酒中的挥发性成分,共鉴定出65种挥发性物质,其中酯类是樱桃酒中种类最多和含量最多的一类挥发性物质。

The volatile compounds in cherry wine were determined using headspace-solid-phase micro-extraction（HS-SPME） coupled with gas chromatography-mass spectrometry（GC-MS）.Extraction conditions such as fiber type,extraction temperature,time,ethanol concentration and sodium chloride added were optimized as follows： 65 μm PDMS/DVB fiber,extraction temperature of 40 ℃,extraction time of 30 min and ethanol concentration of 120 mL/L.Totally 65 compounds were identified in Zhongyingdimoer cherry wine,a Chinese domestic brand,where esters were the most diverse and abundant volatiles.