HS-SPME/GC-MS法分析黑莓干红酒中挥发性成分

Analysis of the volatile constituents in the blackberry dry red wine by HS-SPME/GC-MS

目的分析黑莓干红酒的挥发性成分。方法采用顶空固相微萃取和气质联用技术(HS-SPME/GC-MS),结合保留指数法并用峰面积归一化法测定相对百分含量。结果从2种黑莓干红酒中分别鉴定出了19种和26种挥发性成分,分别占总峰面积的99.32%和99.34%。结论黑莓干红酒的主要挥发性成分除了乙醇外,还有酯类以及其他醇类。

Objective To assay the volatile constituents of blackberry dry red wine. Methods The volatiles were analyzed by head space solid micro-extraction, coupled with GC-MS and Kovats. Results There are 19 and 26 different kinds of volatile constituents in the two kinds of blackberry dry red wine, which amounts to 99.32% and 99.34 % of the total essential constituents respectively. Conclusion The major volatile constituents of blackberry dry red wine were ethanol, esters and other alcohols as well.