Some Volatile Components of Vitis Vinifera Variety White Riesling. 3. Neutral Components Extracted from Wine

SUMMARY— The neutral components of a table wine made from Vitis Vigzifern variety White Riesling were isolated by methylene chloride extraction. Free acids were removed by basic extraction leaving the neutrals in the methylene chloride solution. Individual components were separated by preparative scale gas chromatography and identification was accomplished through comparisons of relative retention times of knowns and unknowns on several different gas chromatographic columns and by infrared spectroscopy. The neutral essence consisted principally of alcohols; the maior ones: ethanol, n-propanol, isobutanol, 2-methylbutanol, 3-methyl butanol, n-hexanol, levo-2,3-butanediol, and 2-phenethanol. Present in smaller amounts were: 3-methylpentanol, 4-methyl-pentanol, meso-2,3-butanediol and linalool. The second most common class of substances in the essence was esters; the major ones: ethyl acetate, isoamyl acetate, ethyl n-caproate, ethyl n-caprylate, n-hexyl acetate, 1,3-propanediol monoacetate, and 2-phenethyl acetate. Present in smaller amounts were: n-propyl acetate, isobutyl acetate, 2-methylbutyl acetate, levo-2,3-butanediol monoacetate, ethyl lactate, ethyl 3-hy-droxybutyrate, ethyl 2.hydroxyisocaproate, ethyl n-caprate, ethyl 9.decenoate, diethyl succinate, diethyl malate, dimethyl phthalate, and diethyl phthalate. Components of functionality other than alcohols or esters were: y-butyrolactone, N-ethylacetamide, diethyl acetal, and acetaldehyde.     

Some Volatile Components of Vitis Vinifera Variety White Riesling.

SUMMARY— Volatile components of the grape Vitis vinifera var. White Riesling were isolated by reduced pressure steam distillation followed by solvent extraction and fractionation by gas-liquid chromatography. Individual components were identified by a combination of the techniques of functional group analysis, gas-chromatographic relative retention times, and infrared spectroscopy. Major components are: ethanol, isobutanol, 2.methylbutanol, 3-methylbutanol, 2-hexenal, n-hexanol, trans-2-hexen-1-01, and 2.Dhenethanol. Alcohols oresent in relatively smaller amounts are: methanol, n-butanol, n-pen-tanol, n-heptanol, linaloöl, n-octanol, n-decanol, and benzyl alcohol. Acids constitute only a small part of the total volatiles of White Riesling, the maior acids being: acetic, n-caproic, 2-hexenoic, n-caprylic, n-pelargonic, and n-capric. Acids present in trace amounts are: propionic, isobutyric, n-butyric, 2-methylbutyric, isovaleric, isocaproic, n-heptanoic, n-undecanoic, succinic, and ethyl acid succinate. The only esters detected were trace quantities of ethyl acetate and isoamyl acetate.     

三种非酿酒酵母对贵人香白葡萄酒发酵进程及挥发性组分的影响

本文以‘贵人香’葡萄为原料,利用三种商业化非酿酒酵母（戴尔有孢圆酵母、美极梅氏酵母和耐热克鲁维酵母）与酿酒酵母混合发酵酿制白葡萄酒,并对酵母的发酵进程、葡萄酒理化指标、挥发性物质含量以及香气感官品质进行比较,旨在阐述非酿酒酵母/酿酒酵母混合发酵对白葡萄酒香气质量的影响。结果表明,三种非酿酒酵母与酿酒酵母的混合发酵均能顺利完成,但美极梅氏酵母易受到酿酒酵母的抑制。理化指标检测结果显示混合发酵白葡萄酒的酒精含量低于酿酒酵母单独发酵。挥发性香气物质采用气相色谱-离子迁移谱技术进行检测,共检测到34种化合物,接种美极梅氏酵母的葡萄酒中己酸乙酯、异戊酸乙酯、乙酸己酯、γ-壬内酯、δ-辛内酯、己醇、芳樟醇等物质的信号强度最高,整体香气风格最突出。接种戴尔有孢圆酵母和耐热克鲁维酵母的酒样中辛酸乙酯、乙酸丙酯、丙酸乙酯、α-松油烯等组分的含量较高,香气感官特征存在相似性,且均优于酿酒酵母单独发酵的葡萄酒。主成分分析结果能较好地区分不同混合发酵工艺生产的葡萄酒。综上,非酿酒酵母/酿酒酵母混合发酵对提升白葡萄酒香气质量有积极作用。     

Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes

In this study, supercritical fluid extraction has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes (2 different vitis vinifera grapes). To this aim, in a 1st step just fatty acids were extracted and in a 2nd one the polyphenols. The variables that affected to the extraction efficiency were separately optimized in both steps following an experimental design approach. The effect of extraction temperature flow, pressure, and time were thoroughly evaluated for the extraction of fatty acids, whereas the addition of methanol was also considered in the case of the polyphenols extraction. A quantitative extraction with high efficiency was achieved at a very short time and low temperatures. Concerning quantification, fatty acids were determined by means of gas chromatography coupled to mass spectrometry after a derivatization step, whereas the polyphenols were analyzed by means of high performance liquid chromatography coupled to tandem mass spectrometry and the Folin–Ciocalteu method.     

白酒酒糟中有机酸的分离提取及香气成分分析

应用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析酒糟中香气成分,共鉴定出44种香气成分。总酸含量为3.87%的酒糟经水提取、膜处理后得到澄清透明的提取液,应用HS-SPME-GC-MS分析提取液中香气成分,共鉴定出20种香气成分;应用高效液相色谱(HPLC)分析提取液中8种有机酸,其中乳酸含量达1.84%。采用分子蒸馏进一步分离提取液中高沸点的乳酸,馏出物中乳酸经HPLC分析,含量达24.1%。结果表明,分子蒸馏能够实现乳酸的分离。     

山葡萄酒发酵过程中活性物质、抗氧化能力及有机酸的变化

本文探究了山葡萄酒的功能活性物质和抗氧化能力变化规律和相关性,并分析了山葡萄酒中有机酸的变化规律.利用比色法和高效液相色谱法(HPLC)对发酵过程中山葡萄酒中的功能活性物质、抗氧化能力和有机酸含量进行了动态检测.结果表明:山葡萄酒中的总酚和黄酮含量较丰富,分别可达(5482±36)和(1075±2)mg/L,花青素含量...     

江米酒中有机酸的分析

研究了江米酒中有机酸的成分及其随发酵时间的变化。利用高效液相色谱(HPLC)测定了成熟米酒中各种有机酸的含量,并比较了纯种根霉酒曲与土曲发酵江米酒中各种有机酸的含量。结果表明,江米酒中有机酸含量随发酵时间的增加逐渐增加,土曲与纯种根霉酒曲发酵米酒中有机酸含量差别较小,且含量相当,其中以乙酸、柠檬酸、琥珀酸含量为主,并含有少量乳酸、苹果酸与乌头酸。     

麻竹笋中多酚类化合物的提取及挥发性成分分析

采用4 种不同溶剂提取麻竹笋中的多酚类化合物,并通过气相色谱-质谱技术对多酚类提取物中的挥发性
成分进行鉴定和定量计算。结果表明：60%甲醇、50%乙醇、30%丙酮、乙酸乙酯4 种不同溶剂提取物中的总酚含
量分别为4.94、4.85、4.47 mg/g和2.22 mg/g。4 种溶剂提取的麻竹笋多酚类化合物中共鉴定出24 种挥发性物质。其
中,含量较高的物质有4-对羟基苯甲醛、4-对羟基苯乙腈、乙酸、1,2,3,5-四羟基环己烷、2,3-二氢-3,5-二羟基-6-甲
基-4-吡喃和丙酮醇等,而提取物中的挥发性酚类物质主要为邻苯二酚和3-甲基邻苯二酚。     

食品中若干植物源性成分的PCR检测

采用CTAB法提取豆奶粉、马铃薯、玉米、番茄及其制品样品中的总DNA,通过PCR方法检测大豆lectin、马铃薯patatin、玉米IVR、番茄PG等特异性内源基因,判断食品中是否含有大豆、马铃薯、玉米、番茄等植物源性成分。同时还进行了这些内源基因分别与核糖体18SrDNA或叶绿体rbcL基因之间的二重PCR分析。结果表明单PCR与二重PCR分析方法可靠稳定,可应用于食品中的植物源性成分的鉴定。     

新疆产区酿酒葡萄果实中有机酸的比较分析

以新疆4个小产区赤霞珠葡萄果实及天山北麓产区4种红色酿酒葡萄果实(品丽珠、西拉、小味尔多、马瑟兰)为原料,研究了不同产区、品种间有机酸含量的差异。采用反相高效液相色谱法(RP-HPLC),对赤霞珠果实生长周期4种有机酸(草酸、酒石酸、苹果酸、柠檬酸)变化情况进行分析。结果表明,随着葡萄成熟度增加,赤霞珠果实中有机酸总含量呈现下降趋势,草酸和柠檬酸含量较低,变化不明显;新疆4小产区的赤霞珠葡萄果实中有机酸总含量在3.97~7.96mg/g范围内且存在明显差异(p<0.05),产于天山北麓五家渠产地的赤霞珠有机酸总含量最高达7.96 mg/g,其中草酸、酒石酸、苹果酸分别为0.55 mg/g、4.66 mg/g、2.47 mg/g,产于伊犁河谷67团产地的赤霞珠有机酸总含量最低3.97 mg/g;通过对同一产地不同酿酒葡萄果实有机酸物质进行主成分分析,发现西拉、马瑟兰的酒石酸相对含量较高,赤霞珠的草酸和柠檬酸相对含量较高,品丽珠、小味尔多的苹果酸相对含量比较高。试验表明赤霞珠的有机酸含量在不同产区存在一定差异,同时不同品种在同产地的有机酸积累特性也各不相同,以期为新疆产区酿造中"糖高酸低"的研究提出一些思路。     

欧亚种鲜食葡萄品种避雨栽培初报

近几年来，我公司葡萄园采取大棚避雨设施，栽培耐湿、抗病性弱的高品质欧亚种鲜食葡萄已初获成功。大批量鲜果投入超市和水果批发市场，取得了良好的经济和社会效益。公司于1996～1997年建园，先后栽种欧亚种葡萄脱毒苗1.8万多株，并于次年建成单栋大棚（6m×30m×2m）413个，连体大棚（18m×30m× m）40个，折实面积10公顷。采用棚面覆塑膜避雨栽培，以模拟北方少雨干燥生态环境。主栽品种为秋红和意大利，副栽品种有绯红、森田尼无核、里查马特、高千穗和红地球等10多个品种。通过5～6年的生产实践证明，表现优质、丰产的良种首推秋红和…     

不同方法提取库买提杏干挥发性成分的比较分析

为了比较不同萃取方法对库买提杏干挥发性成分的萃取效果,从而找到更适合杏干挥发性成分分析的方法,采用气相色谱-质谱法(Gas Chromatography-mass Spectrometer,GC-MS)结合保留指数(Retention index,RI)对提取挥发性成分进行分离鉴定,对比分析了两种不同溶剂的同时蒸馏萃取法(Simultaneous Distillation Extraction,SDE)和顶空固相微萃取法(Head Space Solid-phase Micro-extraction,HS-SPME)提取杏干挥发性成分的效果。结果表明:两种方法提取到的杏干挥发性成分差异明显,两种方法共提取出46种挥发性成分,共有成分6种。其中,HS-SPME检测出24种,以醇类(7种)、酮类(5种)、酯类(6种)为主;主要化合物有芳樟醇5.22%、α-萜品醇10.48%、香叶醇2.55%、香叶基丙酮3.05%、β-紫罗兰酮18.8%、乙酸香叶酯2.95%、二氢猕猴桃内酯17.7%、领苯二甲酸二丁酯3.77%等。SDE(二氯甲烷)检测出25种,以醇类(7种)、酯类(6种)、烷烃(5种)类为主,主要化合物有芳樟醇9.87%、松油醇9.71%、植醇2.34%、β-紫罗兰酮6.55%、邻苯二甲酸二丁酯4.04%、丁基羟基甲苯5.46%、二十四烷2.15%、二十六烷3.75%等。SDE(乙醚、正戊烷)检测出18种,以醇类(3种)、酮类(3种)、酯类(3种)、烷烃类(5种)为主,主要的化合物有芳樟醇3.48%、松油醇3.74%、邻苯二甲酸二异辛酯3.67%等。HS-SPME和SDE法各有优点和缺点,结合起来,更能全面、准确地分析鉴定杏干的挥发性成分。     

Volatile Components of Aqueous Liquid Smokes from Vitis viniferaL Shoots and Fagus sylvaticaL Wood

Vitis vinifera L shoots and Fagus sylvatica L wood were used to obtain aqueous smoke flavouring preparations. Both flavourings have a gold colour and pleasant odour. The flavour components of both samples are extracted with dichloromethane. The identification and quantitation of the components of the extracts are carried out by means of gas chromatography/mass spectrometry, and gas chromatography with flame ionisation detection. In both preparations carbonyl derivatives are in higher concentrations than phenol derivatives. Compounds that confer sweet, burnt and pungent flavours are in higher concentrations in the Vitis vinifera L shoots smoke flavouring, and compounds that give smoky flavours are in higher concentrations in the Fagus sylvatica L wood smoke flavouring. Ratios between the concentrations of the main components are proposed as parameters in order to characterise smoke and smoke flavourings, manufactured under specific conditions, from a specific wood. Finally, the yield of some components from a fixed amount of wood is also given.     

桑椹果酒挥发性成分的GC/MS分析

利用顶空固相微萃取方法对桑椹果酒中的挥发性成分进行提取,并用气相色谱-质谱技术(GC-MS)对化合物进行分析和分类,并经过NIST 05谱库检索对比。结果表明:在桑椹果酒中共检测出52种挥发性成分,主要有醇类9种、酯类14种、酸类8种、醛类3种、烷烃类9种、酚类2种、烯烃类2种、酮类3种及其他化合物2种。其中醇类、酯类、酸类和醛类化合物的含量最高,分别为54.26%、23.62%、11.22%和7.96%。     

白酒挥发成分测定的研究

采用顶空固相微萃取(HS-SPME)方法对4种基本香型的白酒挥发性成分提取,用气质联用法(GC-MS)对其中部分挥发性成分(M/Z≥50)进行分析。不同香型的白酒其总离子流图及检测出的物质种类与相对含量有明显区别。气质联用方法是对不同香型的白酒进行定性分析鉴别的有效方法。     

五种方法提取的牡丹皮挥发油成分比较

本研究通过采用气相色谱-质谱联用（GC-MS）法结合保留指数（RI）对牡丹皮蒸馏法、水蒸气蒸馏法、水蒸气加酒精灯加热蒸馏法、乙醚超声波萃取法和超临界CO2萃取法这五种提取方法所制备的挥发油进行分析,通过比较挥发油得油率、化合物成分和丹皮酚提取率,选出最佳提取方法。五种方法的得油率分别为：1.03%、2.97%、4.45%、2.85%、0.63%,确定所得化合物的种类依次为21、22、22、23和22种,主要包括酚、烷烃、酸、酯、酮、醇和醛类等成分。五种方法获得的丹皮酚含量分别为：76.34%、72.49%、91.54%、60.04%和75.90%。以得油率和丹皮酚提取率为指标,水蒸气加酒精灯加热蒸馏法提取牡丹皮挥发油的提取率最高,可用于牡丹皮挥发油的提取;以化合物成分为指标,则超临界CO2萃取法和乙醚超声波萃取法,鉴别出的成分更全面。     

避雨栽培欧亚种葡萄发病情况调查

1 材料与方法1.1 调查于1999年在浙江省海宁市苗圃葡萄园中进行,该年降水量1512.0mm,其中6月及8月分别为527.9mm、250.7mm,整个夏季降水896.2mm。1.2 调查品种 从上海农学院引入的7个欧亚种葡萄品种,分别是京秀(Jing Xu)、绯红(Cardinol)、无核白鸡心(Cenrinmal Seedless)、红地球（Red Globe）、秋红（Chrismas Rose）、黑玫瑰（Black Rose）、意大利（Itlia）,以欧美杂交种红富士葡萄为对照。1.3 试验园4月初萌芽前进行大棚覆膜避雨,棚两端及两边裙边不密闭,保持通风,10月初揭膜;育苗地为露地栽培。果园管理水平中等,至调…     

利用AMDIS技术解析雷司令果实发育过呈中的降异戊二烯类香气物质

自动质谱图解卷积和鉴定系统(AMDIS)是美国标准化委员会推出的一款辅助气质数据定性分析的软件,利用该软件可有效的克服GC-MS定性分析中基质效应和共洗脱效应的干扰,增加解谱的准确性和可靠性.本研究将GC-MS检测技术和AMDIS辅助解谱相结合,从雷司令葡萄果实中鉴定出15种降异戊二烯类物质,他们多数以游离态形式存在,在果实发育早期或转色前期含量最高;此外还检测到4种结合态该类化合物.在成熟果实中,β-大马士酮和β -紫罗兰酮含量远高于其感觉阈值,呈现煤油味的TDN也略高于其阈值.该研究为AMDIS技术在果实香气成分分析中的推广应用提供了参考.