| 顶空固相微萃取法快速测定苹果酒中的香味物质 |
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| 引用本文： | 汪立平,徐岩,赵光鳌,陈坚,王利平,刘杨岷,李记明. 顶空固相微萃取法快速测定苹果酒中的香味物质[J]. 食品与生物技术学报, 2003, 22(1): 1-6 |
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| 作者姓名： | 汪立平 徐岩 赵光鳌 陈坚 王利平 刘杨岷 李记明 |
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| 作者单位： | 1. 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214036
2. 张裕葡萄酿酒股份有限公司,山东,烟台,264000 |
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| 基金项目： | 国家“十五”科技攻关项目 (No .2 0 0 1BA5 0 1AOF) |
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| 摘 要： | 以顶空固相微萃取法 (HeadSpaceSolid PhaseMicro Extractions,HS SPME)和气相色谱质谱 (GasChromatgraphy MassSpectrometry ,GC MS)联用 ,2 辛醇为内标 ,研究了萃取头、萃取时间、加盐质量浓度、萃取温度对苹果酒中香气物质萃取的影响 ,优化了分析条件 ,建立了快速测定苹果酒中香气物质的方法 .该方法在苹果酒中常见香气物质的质量浓度范围内有良好的线性关系 ,对常见香气物质的定量比较准确
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| 关 键 词： | 固相微萃取 苹果酒 香气 |
| 文章编号： | 1009-038X(2003)01-0001-06 |
| 修稿时间： | 2002-08-23 |
Rapid Determination of Aroma Components in Apple Wine by Head Space Solid-Phase Microextraction(HS-SPME) |
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| WANG Li ping,XU Yan,ZHAO Guang ao,CHEN Jian,WANG Li ping,LIU Yang min,LI Ji ming. Rapid Determination of Aroma Components in Apple Wine by Head Space Solid-Phase Microextraction(HS-SPME)[J]. Journal of Food Science and Biotechnology, 2003, 22(1): 1-6 |
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| Authors: | WANG Li ping XU Yan ZHAO Guang ao CHEN Jian WANG Li ping LIU Yang min LI Ji ming |
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| Affiliation: | WANG Li ping 1,XU Yan 1,ZHAO Guang ao 1,CHEN Jian 1,WANG Li ping 1,LIU Yang min 1,LI Ji ming 2 |
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| Abstract: | A rapid and simple method was developed for determination of aroma components of apple wine by head space solide phase microextraction(HS SPME) coupled to capillary gas chromatography mass spectrometry (GC MS). Four parameters, including fiber coatings,extraction time, concentration of salt, and extraction temperature,were optimized. 2 Octanol was used as an internal standard for accuracy improvement. The method was characterized by the good linearity within the concentration range of common aroma components presented in apple wines with satisfactory recoveries . |
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| Keywords: | solid phase microextractions(SPME) flavor analysis apple wine aroma components aroma notes |
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