| 搅拌棒吸附萃取-气质联机分析(SBSE-GC/MS)在葡萄酒香气分析中的应用 |
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| 引用本文： | 杨丽丽,王方,张岱,王伟,李景明. 搅拌棒吸附萃取-气质联机分析(SBSE-GC/MS)在葡萄酒香气分析中的应用[J]. 食品与发酵工业, 2009, 35(4) |
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| 作者姓名： | 杨丽丽 王方 张岱 王伟 李景明 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 中法合营王朝葡萄酿酒有限公司,天津,300402 |
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| 摘 要： | 采用搅拌棒吸附萃取(SBSE)与气相色谱/质谱(GC/MS)联用技术,针对半干白葡萄酒香气成分提取中时间、温度、加盐量等进行了优化,结果表明,室温下搅拌萃取1h能够有效提取到香气成分,且加盐能明显增强萃取效果。此方法能够分析得到香气成分约90种,其中包括醇类13种、酸类12种、酯类31种、萜烯类21种,以及挥发性酚及酮类。采用优化的方法,葡萄酒中的多种组分能够得到有效的萃取及分离。
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| 关 键 词： | 搅拌棒萃取 葡萄酒 香气 气相色谱/质谱联用 |
The Volatile Compounds in Medium Dry White Wine Analyzed by SBSE-GC/MS |
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| Yang Lili,Wang Fang,Zhang Dai,Wang Wei,Li Jingming. The Volatile Compounds in Medium Dry White Wine Analyzed by SBSE-GC/MS[J]. Food and Fermentation Industries, 2009, 35(4) |
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| Authors: | Yang Lili Wang Fang Zhang Dai Wang Wei Li Jingming |
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| Abstract: | The volatile compounds of medium dry white wine were analyzed by stir bar sorptive extraction (SBSE) followed by GC/MS. In this study, the influences of time, temperature and salt concentration on the extraction were investigated. The optimized conditions were 10 mL wine with NaCl to a final concentration 30 % (wPv), extracted by stir bar at room temperature for 60 min. At this condition, 88 volatile compounds in wine were isolated effectively, including alcohols 13, esters 31, acids 12, terpenes 21 , volatile phenols and ketones. |
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| Keywords: | stir bar sorptive extraction wine aroma GC/MS |
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