顶空液相微萃取/气相色谱-质谱检测葡萄酒的风味组分  

Application of Headspace Liquid-phase Micro-extraction Coupled with Gas Chromatography-mass Spectrometry in the Determination of Flavor Compounds in Wines

作　　者：姜自军[1,2] 阎雪[1,2] 单纪平 徐刚[1,2] 龙妍[1,2] 

机构地区：[1]国家果酒及果蔬饮品质量监督检验中心,吉林通化134001 [2]通化市产品质量检验所,吉林通化134001

出　　处：《现代食品科技》2011年第9期1137-1142,共6页Modern Food Science and Technology

基　　金：国家质检总局科技计划项目(2009QK089)

摘　　要：建立了顶空液相微萃取/气相色谱仪-质谱联用测定山葡萄酒中的风味组分的方法。采用液相微萃取法提取了28号、双红、双优3个品种山葡萄原酒的风味组分;利用气相色谱仪-质谱联用仪对风味组分进行了检测鉴定,分别鉴定出46、47和30个风味组分。主要是烃类、醇类、酯类、酮类、烯醇类、醛类、含硫化合物、含氮化学物、杂环化合物等。此方法具有操作简单、分析速度快等优点,可应用于葡萄酒中风味组分的测定。Headspace liquid-phase micro-extraction（HS-LPEM） coupled with gas chromatography-mass spectrometry（GC-MS） was used to determine the flavor compounds of wines.The flavor compounds in the 28th sample,Shuang You and Shuang Hong were extracted by HS-LPEM and analyzed by GC-MS,and 46,47 and 30 components were identified from the three samples.There were mainly alkanes,alcohol,esters,ketones,enols,aldehydes,heterocyclic compounds and other chemical groups.HS-LPEM coupled with GC-MS method could be applied in the rapid analysis of flavor compounds in wines.

关 键 词：顶空液相微萃取 葡萄酒 风味组分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]