| 酒中挥发性物质提取技术的研究进展 |
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| 引用本文： | 舒杰,徐玉亭,徐娟娣,刘东红,谢广发,邹惠君.酒中挥发性物质提取技术的研究进展[J].食品工业科技,2012,33(16):377-382. |
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| 作者姓名： | 舒杰 徐玉亭 徐娟娣 刘东红 谢广发 邹惠君 |
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| 作者单位： | 1. 浙江大学生物系统工程与食品科学学院,浙江杭州,310058
2. 浙江古越龙山绍兴酒股份有限公司,浙江绍兴,312000 |
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| 基金项目： | 浙江省黄酒重点实验室基金资助项目(2009E10007) |
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| 摘 要： | 酒类产品的挥发性物质对其感官品质具有非常重要的影响,而萃取过程是分析挥发性物质的关键步骤。本文介绍了顶空萃取、固相微萃取、搅拌棒吸附萃取、顶空吸附萃取、固相动态萃取等几种主要的和最新的酒中挥发性物质的萃取技术,对其萃取原理、操作步骤、优缺点、应用范围和具体应用进行了详细的综述。
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| 关 键 词： | 酒 挥发性物质 萃取技术 |
Research progress in the extraction technique for volatile components in wine |
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| SHU Jie,XU Yu-ting,XU Juan-di,LIU Dong-hong,XIE Guang-fa,ZOU Hui-jun.Research progress in the extraction technique for volatile components in wine[J].Science and Technology of Food Industry,2012,33(16):377-382. |
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| Authors: | SHU Jie XU Yu-ting XU Juan-di LIU Dong-hong XIE Guang-fa ZOU Hui-jun |
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| Affiliation: | 1.School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China; 2.Zhejiang Guyue Longshan Wine Co.,Ltd.,Shaoxing 312000,China) |
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| Abstract: | The volatile components of wine have a great influence on its characteristic flavor,and extraction is a vital step in analysis of the volatile components in wine. In this paper,the main and new extraction technique for volatile components in wine:headspace extraction,simultaneous distillation-extraction,solid phase microextraction,stir bar sorptive extraction,headspace sorptive extraction and solid phase dynamic extraction were introduced. The theory,the main procedure,the strengthes and weaknesses of these extraction technique were also concluded . Besides,we also concluded the application of them in detail. |
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| Keywords: | wine volatile components extraction technique |
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