葡萄蒸馏酒香气成分顶空固相微萃取条件优化

Optimization of headspace solid-phase microextraction conditions for volatile compounds in grape distilled spirits

香气成分对葡萄蒸馏酒的风味和品质具有重要作用。为了有效地分析葡萄蒸馏酒中香气成分的种类和含量,对影响萃取效果的顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)条件进行优化。采用HS-SPME与GC-MS相结合的方法对葡萄蒸馏酒中香气成分进行定性、定量分析,对萃取条件进行单因素分析和响应面优化。结果表明,葡萄蒸馏酒中香气成分顶空固相微萃取的较优条件为萃取温度30℃、解析时间6 min、平衡时间10 min、萃取时间30 min、NaCl添加量0.20 g/mL、乙醇体积分数10%。在优化条件下得到香气成分的总峰面积与峰个数分别为3.494×10^(8)、34,从葡萄蒸馏酒中成功鉴定出酯类物质16种,醇类6种,醛类1种、酚类1种。该研究为葡萄蒸馏酒香气成分的分析提供了一种简单、快速的测定方法,也可为其他酒类香气成分的测定提供参考。

Volatile compounds play an important role in the flavor and quality of grape distilled spirits.In order to effectively analyze the types and contents of volatile compounds in grape distilled spirits,the headspace solid-phase microextraction(HS-SPME)conditions that affect the extraction efficiency were optimized.The combination of HS-SPME and GC-MS was used to qualitatively and quantitatively analyze the volatile compounds in grape distilled spirits,and the extraction conditions were optimized by single factor tests and response surface methodology.Results showed that the optimal extraction parameters of HS-SPME were 30℃,desorption time of 6 min,equilibrium time of 10 min,extraction time of 30 min,NaCl 0.20 g/mL and ethanol of 10%(on volume basis).Under the optimized conditions,the total peak area and peak number of volatile compounds were 3.494×10^(8) and 34.Sixteen esters,six alcohols,one aldehyde and one phenol were successfully detected from grape distilled spirits.This study provides a simple and rapid determination method for the analysis of volatile compounds in grape distilled spirits,and it can also offer a reference for the determination of volatile compounds in other wines.