HS-SPME-GC-MS分析红提葡萄白兰地挥发性风味化合物

以新疆产区红提葡萄白兰地为研究对象，采用顶空固相微萃取（HS-SPME）优化其萃取条件，结合气相色谱-质谱（GC-MS）联用技术对其挥发性风味化合物进行定性定量分析，并采用气味活度值（OAV）判断其挥发性成分对白兰地整体香气的贡献度。结果表明，最佳萃取条件为：萃取头二乙烯基苯-羰基-聚二甲基硅氧烷（DVB-CAR-PDMS）50/30 μm，萃取温度40 ℃，萃取时间40 min。在该萃取条件下，共检出62种挥发性化合物，其中酯类、醇类、酸类、醛酮类、缩醛类、萜烯类和其他类物质分别有21种、13种、8种、9种、3种、5种、3种，其相对含量分别为51.19%、6.90%、12.94%、5.76%、3.28%、0.51%和19.42%。通过OAV评价得出具有香气贡献的主要化合物（OAV＞1）共10种，以酯类、醛类和酸类为主。

Volatile flavor compounds analysis in red grape brandy by HS-SPME-GC-MS

Using red grape brandy from Xinjiang production area as research object, the extraction conditions were optimized by headspace solid- phase microextraction (HS-SPME), the volatile flavor compounds were qualitatively and quantitatively analyzed combined with GC-MS, and the contribution of the volatile components to the overall aroma of brandy was evaluated by odor activity value (OAV). The results showed that the optimum extraction conditions were as follows: divinylbenzene-carbonyl-polydimethylsiloxane (DVB-CAR-PDMS) 50/30 μm as extraction head, extraction temperature 40 ℃, and time 40 min. Under these extraction conditions, a total of 62 volatile compounds were detected, including 21 esters, 13 alcohols, 8 acids, 9 aldehydes and ketones, 3 acetals, 5 terpenes and 3 other substances, with relative contents 51.19%, 6.90%, 12.94%, 5.76%, 3.28%, 0.51% and 19.42%, respectively. According to OAV evaluation, there were 10 major compounds with aroma contribution (OAV＞1), mainly esters, aldehydes and acids.