气质联用技术(GC-MS)在葡萄酒香气成分分析中研究进展  

Advances in research on determination of aroma components in wine by GC-MS

作　　者：孔程仕[1] 徐兴英[1] 

机构地区：[1]青岛科技大学化工学院生物工程与技术系,山东青岛266042

出　　处：《饮料工业》2012年第3期43-46,共4页Beverage Industry

摘　　要：香气是评判葡萄酒品质的一个重要的感官指标,决定着葡萄酒的风味和典型性。葡萄酒的香气成分复杂多样,研究葡萄酒中的香气物质,对建立优质葡萄酒质量评价系统和提高其风味质量具有重要的理论与实践意义。气质联用技术的应用为葡萄酒香气物质的分析鉴定提供了强有力的手段。综合论述了国内外利用气质联用技术分析检测葡萄酒中香气成分组成与含量的方法,并且描述和对比了各种不同的样品前处理方法。Aroma is an important sensory index for evaluating the quality of wine, and determines its flavor and typicality. The aroma components in wine are extremely complex and diverse. A study on these components is of high theoretical and practical significance for establishing a quality evaluation system of high-grade wine and improving its flavor quality. The application of GC-MS provides a powerful tool for the identification and determination of aroma components in wine. The methods of analyzing and determining aroma components and their contents in wine by GC-MS used at home and abroad were reviewed, and different sample pretreatment methods described and compared.

关 键 词：葡萄酒 香气成分 气质联用 前处理 

分 类 号：TS262.6[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]