HS-SPME/GC-MS测定石榴酒中香气组分的条件优化

该文使用气相质谱联用仪(gas chromatography-mass spectrometry,GC-MS)对石榴酒中的香气成分分析,在进样前对萃取纤维的种类,萃取的样品量,萃取时间,萃取温度4个条件进行优化,以期得到所测定的香气分子较多,重现性较好的GC-MS结果。试验结果表明对5.0 mL石榴酒样品,选取二乙烯基苯/碳分子筛/聚二甲基硅氧烷(divinylbenzene/carbon molecular sieve/dimethicone,DVB/CAR/PDMS)萃取纤维在45.0℃下萃取50 min,能够得到最优且重现性较好的GC-MS分析结果,定性出57种化合物,包括酯类、醇类、酸类、芳香族化合物等。为石榴酒的后续研究提供了基础。

Optimization of Conditions for Determination of Aroma Components in Pomegranate Wine by HS-SPME

The aroma components in pomegranate wine were analyzed by gas chromatography-mass spectrometry(GC-MS). The conditions of the extracted fiber,the amount of extracted sample,the extraction time and the extraction temperature were optimized before injection to obtain more aroma moleculesand reproducible GC-MS results. The experimental results showed that for 5.0 mL pomegranate wine samples,divinylbenzene/carbon molecular sieve/polydimethylsiloxane(DVB/CAR/PDMS)extraction fiber was selected and extracted at 45.0 ℃ for 50 min,which can be optimally reproduced. the basis for the follow-up study of pomegranate wine was provide by good GC-MS analysis results in the identification of 57 compounds,including esters,alcohols,acids,aromatics compounds.