| 不同萃取方法对葡萄酒香气成分的研究 |
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| 引用本文： | 张军翔,冯长根,李华. 不同萃取方法对葡萄酒香气成分的研究[J]. 酿酒, 2007, 34(2): 69-71 |
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| 作者姓名： | 张军翔 冯长根 李华 |
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| 作者单位： | 北京理工大学机电工程学院,北京,100081;宁夏大学农学院,宁夏,银川,750001;北京理工大学机电工程学院,北京,100081;西北农林科技大学葡萄酒学院,陕西,杨凌,712100 |
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| 摘 要： | 对比研究了液-液萃取和浸渍式固相微萃取方法对葡萄酒中香气成分的萃取特点.利用两种方法对葡萄酒香气成分进行了萃取并结合GC-MS进行了分析.液-液萃取和浸渍式固相微萃取方法都有良好的重复性.液-液萃取可以萃取到葡萄酒中较大比例的醇类物质,但对挥发性较强的物质萃取较差;固相微萃取可以萃取葡萄酒中较大比例的酯类物质及挥发性较强的物质,适合葡萄酒挥发性强的成分分析.
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| 关 键 词： | 液-液萃取 浸入式固相微萃取 香气成分 葡萄酒 |
| 文章编号： | 1002-8110（2007）02-0069-03 |
| 收稿时间： | 2006-11-30 |
| 修稿时间： | 2006-11-30 |
Aroma Composition of Wine Studied by Different Extraction Methods |
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| ZHANG Jun-xiang,FENG Chang-gen,LI Hua. Aroma Composition of Wine Studied by Different Extraction Methods[J]. Liquor Making, 2007, 34(2): 69-71 |
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| Authors: | ZHANG Jun-xiang FENG Chang-gen LI Hua |
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| Abstract: | Two extraction methods have been studied: liquid-liquid extraction and immersion solid-phase microextraction.Aroma composition of wine was analyzed by two methods coupled with gas chromatography-mass spectrometry.Both two methods show good reproducibility.Liquid-liquid extraction method could extract large proportion of alcohol,but low proportion of high volatile components.Solid-phase microextraction method could extract large proportion of ester and other high volatile components,and this method fitted for extracting high volatile components of wine. |
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| Keywords: | liquid-liquid extraction immersion solid-phase microextraction Aroma composition wine |
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