摘要
建立了顶空液相微萃取/气相色谱仪-质谱联用测定山葡萄酒中的风味组分的方法。采用液相微萃取法提取了"28号"、"双红"、"双优"3个山葡萄品种原酒的风味组分,利用气相色谱仪-质谱联用仪对风味组分进行了检测鉴定,分别鉴定出46、47和30个风味组分,主要是烃类、醇类、酯类、酮类、烯醇类、醛类、含硫化合物、含氮化学物、杂环化合物等。此方法具有操作简单、分析速度快等优点,可应用于葡萄酒中风味组分的测定。
A method for the determination of flavor compounds in wines by headspace liquid-phase micro-extraction（HS-LPEM） coupled with gas chromatography-mass spectrometry（GC-MS） was developed.The flavor compounds in ＇28 Hao＇、＇Shuang You＇、＇Shuang Hong＇ were extracted by HS-LPEM and analyzed by GC-MS,46、47 and 30 of them were identified respectively,which were mainly alkanes,alcohol,esters,ketones,enols,aldehydes,heterocyclic compounds and other chemical groups.HS-LPEM coupled with GC-MS method was simple and fast,and could be applied in the rapid analysis of flavor compounds in wines.
出处
《中国食物与营养》
2011年第7期51-55,共5页
Food and Nutrition in China
基金
国家质检总局科技计划项目"液相微萃取技术在食品风味组分检测中的应用"(项目编号:2009QK089)
关键词
顶空液相微萃取
葡萄酒
风味组分
气相色谱仪-质谱
headspace liquid-phase micro-extraction（HS-LPEM）
grape wine
flavor compound
gas chromatography-mass spectrometry（GC-MS）
