不同萃取头对葡萄酒香气成分分析的研究  

Study on the Analysis of Flavoring Compositions of Grape Wine by Different Extraction Fibers

作　　者：赵彩云[1] 薛洁[1] 王异静[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2013年第2期107-109,共3页Liquor-Making Science & Technology

基　　金：中国轻工集团科技创新基金项目

摘　　要：采用顶空固相微萃取(HS-SPME)与气质联用(GC-MS)相结合的方法对葡萄酒香气成分进行了测定,利用AMDIS软件对结果进行分析,比较了不同萃取头对葡萄酒香气成分萃取的效果和特点。The flavoring compositions of grape wine were measured by head space solid-phase micro-extraction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. Then the results were analyzed by AMDIS software. And the effects of different extraction fibers in extracting the flavoring compositions of grape wine were compared.

关 键 词：顶空固相微萃取 气质联用 萃取头 AMDIS软件 

分 类 号：O658.2[理学—分析化学] TS261.7[理学—化学]