摘要
采用静态顶空技术(SHS)对赤霞珠葡萄酒酿造过程中的挥发性成分进行萃取,通过气相色谱-质谱法(GC-MS)对其进行分析。研究了不同因素(样品量、离子强度、平衡温度和平衡时间)对萃取效率的影响。结果表明,共检测到37种主要挥发性成分,其中酯类17种,醇类8种,醛类6种,酸类4种和酮类2种,醇类和酯类分别是种类最多和浓度最高的两类化合物。该方法简单快速,并且不需要有机溶剂,能较好地用于分析检测葡萄酒中的主要挥发性风味物质。
Volatile composition in brewing process of grape wine was analyzed by static headspace technique （SHS） coupled with gas chromatog-raphy-mass spectrometry. The effects of different factors influencing extraction efficiency including sample volume, salt concentration, equailibra-tion temperature and time were investigated. 37 main volatile compounds were determined including 17 esters, 8 alcohols, 6 aldehydes, 4 acidities and 2 ketones, among them, esters and alcohols were the main compounds in types and concentration. The results indicated that SHS combined with GC-MS was simple without the need of organic solvent, which could be used in the determination of main volatile compounds in grape wine in practical wine-making.
出处
《酿酒科技》
北大核心
2012年第9期112-115,共4页
Liquor-Making Science & Technology
关键词
静态顶空
葡萄酒
气相色谱-质谱
风味物质
static headspace
grape wine
gas chromatography-mass spectrometry
flavoring compounds
